Add some fire to your favourite BBQ prawn recipe. Ideally, use king prawns either in their skin or peeled and deveined. Use the eChurrasco skewers makes it easier to evenly grill these fiery beauties, which hail from Mozambique and South Africa and will go down a treat in your backyard.

• Preparation time
  10 minutes
• Cooking time
  5 minutes
• Serves
  makes 6 skewers

Ingredients

For the peri-peri sauce

• 4 small red chillies (seeded and chopped finely)
• 2 lemons (juice only)
• 2 cloves garlic (crushed)
• 2 tablespoons coriander (chopped)
• 1 tablespoon extra virgin olive oil
• ½ teaspoon freshly milled black pepper
• ½ teaspoon salt

Combine all the ingredients in a bowl (or use a blender), then refrigerate.

• 18 raw green prawns (peeled and deveined)

Method

1. Combine the prawns with 3 tablespoons of the peri-peri sauce, cover and pop in the fridge for 1 hour.
2. Set up your eChurrasco for grilling.
3. Place 3 prawns on to each of the 6 skewers neatly and set aside until required.
4. When the coals turn white, place the prawn skewers onto the barbecue above the hot charcoal, turning often until just cooked.

In Puerto Rico, they love rubbing this seasoned salt onto meat or seafood before grilling. Adobo can be a wet or dry rub, but we love the dry because you can make extra and keep it for later. Perfect for dinners in a hurry, eChurrasco-style.

• Preparation time
  10 minutes
• Cooking time
  8 to 10 minutes
• Serves
  makes 12 skewers

Ingredients

Adobo Seco (dry rub)

• 3 tablespoons salt flakes
• 1 tablespoon ground black pepper
• 3 tablespoons dried flaked garlic
• 2 tablespoons dried ground oregano
• 1 tablespoon dried ground turmeric
• 1 tablespoons onion powder
• 1 tablespoon sweet smoked paprika

Combine the ingredients well and store in an air-tight container.

• 4 tablespoons extra virgin olive oil
• 3 tablespoons Adobo Seco
• 6 chicken thigh fillets (skin off and cut into bit size pieces)

Method

1. Set-up your eChurrasco for grilling
2. Place the chicken pieces into a bowl and combine with 4 tablespoons of olive oil and 3 tablespoons of the Adobo Seco seasoning. Rub well all over the chicken, and then insert the pieces onto metal skewers.
3. When the coals turn white, place the skewers onto the hot charcoal, turning often until cooked through.

Middle Eastern Kofta takes the humble hamburger to a whole new level. Traditionally made with finely ground meats, spices and herbs, these pack a bigger flavour punch than any rissole.

• Preparation time
  10 minutes
• Cooking time
  8 minutes
• Serves
  4 plus

Ingredients

• 300g lean lamb mince
• 200g veal mince
• ½ teaspoon salt flakes
• ½ teaspoon freshly ground black pepper
• 3 teaspoons paprika
• ½ teaspoon dried chilli flakes
• 1 clove garlic (crushed)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• ¼ cup chopped parsley
• 1 cup hummus
• 4 small pitta breads
• 1 cup tabouleh

Method

1. Set-up the eChurrasco for grilling.
2. Combine together the lamb, veal mince and salt. Work in the pepper, paprika, chilli flakes, garlic, cumin, coriander and parsley.
3. Using wet hands, form into balls and mould onto the skewers to form sausage shapes.
4. When the coals turn white, place the skewers onto the BBQ above the hot charcoal, turning often until golden brown on all sides and fully cooked.
5. Serve with store-bought hummus, tabouleh and pitta bread.

Prepare this family favourite while your eChurrasco is heating up. Lamb, sage and prosciutto is a match made in heaven, and the Italian salsa adds a little zest.

• Preparation time
  10 minutes
• Cooking time
  20-25 minutes minutes
• Serves
  4

Ingredients

• One rack of lamb (bones removed) or nine lamb loins
• 6 fresh sage leaves
• ¼ cup grated parmesan
• Salt flakes and freshly cracked pepper to taste
• 3 slices prosciutto
• 1 medium brown onion (sliced thin)
• 2 cloves garlic (sliced)
• 1 tablespoon torn rosemary leaves
• 30 ml extra virgin olive oil

For the salsa combine the following ingredients:

• ½ cup pitted kalamatta olives
• 1 tomato (diced)
• ¼ cup parsley (torn)
• 1 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil

Method

1. Set-up the eChurrasco for grilling.
2. For the lamb, place the sage leaves equally on both sides of the lamb loin. Roll the lamb onto the seasoning and grated parmesan, coating evenly all over.
3. Place 3 slices of prosciutto onto a cutting board top with the lamb loin and roll up evenly.
4. When the coals turn white, place the lamb onto the barbecue and grill, turning every 30 seconds until cooked to your liking.
5. Allow to rest for 10 minutes in a warm place. Then slice and serve with the olive salsa.

A skewered take on the Japanese classic makes this an healthy, tasty eChurrasco meal. Did you know that in Japanese, teri means lustre and yaki refers to grilling? The sweet basted sauce certainly makes this salmon shine.

• Preparation time
  20 minutes
• Cooking time
  20 minutes
• Serves
  4

Ingredients

For the Teriyaki sauce

• 1/3 cup mirin
• 1/3 cup cooking sake
• 1/3 cup sweet soy sauce
• ½ tablespoon ginger
• 1 clove garlic (crushed)
• Salt and pepper to taste
• 20 ml extra virgin olive oil
• 600 g Salmon
• 1 cup spring onions (sliced)
• 2 tablespoons toasted sesame seeds.

Method

1. Bring to a boil the mirin, sake, soy, ginger, garlic and seasoning. Remove from the heat, chill and refrigerate until required.
2. Cut the salmon into 2 cm cubes and place onto skewers.
3. Set up the eChurrasco for grilling as per the start-up instructions.
4. When the coals turn white, place the skewers onto the hot charcoal. Baste with the teriyaki sauce while cooking, brushing and turning several times.
5. Serve with steamed rice, sliced green onions and toasted sesame seeds.

Pintxos (pronounced PEEN-chos) means 'to skewer'. So don't let this exotic-sounding name put you off – this is a sensationally simple way to please a crowd, or have your family asking for seconds.

• Preparation time
  15 minutes
• Cooking time
  6 minutes
• Serves
  makes 12

Ingredients

Chimichurri sauce

• 1 small shallot
• 4 tablespoons fresh oregano leaves
• 4 tablespoons continental parsley
• 2 tablespoons chives
• 6 tablespoons sherry vinegar
• 2 tablespoons extra virgin olive oil
• 1 pinch chilli flakes To taste salt and pepper

Combine all the ingredients together in a food processor and set aside.

• 600g beef eye fillet (cut into 2cm cubes)
• 2 chorizo sausage
• 1 red onion (cut into 2cm pieces)
• 20 ml extra virgin olive oil
• 1 cup mixed fresh herbs
• ½ cup roasted capsicum strips

Method

1. Cut chorizo in half lengthways and plunge into boiling water for 20 seconds. Remove and allow to cool. Remove skin and discard. Cut into 1cm think slices.
2. Place beef cubes, onions and chorizo onto metal skewers, brush with a little olive oil and grill until cooked to desired rareness. Present on a serving platter with fresh herbs, some roast capsicum strips, and a small bowl of Chimichurri sauce.

Serve all the elements of this Mexican feast on platters in the middle of the table and let everyone make their tortillas to their own taste. Don't forget the guacamole!

• Preparation time
  10 minutes
• Cooking time
  6 to 8 minutes
• Serves
  4 portions

Ingredients

• 2 chicken breasts (cut into 2 cm thick fingers)
• 30 ml extra virgin olive oil
• 20 ml Spanish sherry vinegar
• ½ teaspoon chilli flakes
• 1 tablespoon dried oregano
• 1 tablespoon ground allspice
• ½ teaspoon paprika
• Salt and pepper to taste
• 8 wheat flour tortillas
• ½ lettuce (sliced)
• 2 tomatoes (diced)
• ½ small tub sour cream

Method

• Combine together the olive oil, sherry, chilli, oregano, allspice, paprika and seasoning. Pour over the chicken strips and allow to marinade for 20 minutes in the refrigerator.
• Set up your eChurrasco for grilling.
• Thread chicken carefully onto metal skewers and set aside until required.
• When the coals turn white, place the chicken skewers onto the BBQ above the hot charcoal, turning often until just cooked.
• Remove the chicken from the skewers and serve with warmed tortillas, shredded lettuce, diced tomatoes and sour cream.

Vegetarians can also enjoy the great eChurrasco chargrilled taste! This quick marinade makes all kinds of healthy veggies taste that little bit better too.

• Preparation time
  10 minutes
• Cooking time
  8 minutes
• Serves
  4 serves

Ingredients

• 1 red capsicum (cleaned and cut into 2 cm squares)
• 1 zucchini (cut into 2 cm diameter pieces)
• 4 small yellow squash (quartered)
• 8 small button mushrooms
• 40 ml extra virgin olive oil
• 2 tablespoons dried Greek oregano
• ½ lemon (zest and juice)
• ½ clove garlic (crushed)
• Salt and pepper to taste

Method

1. Set up your eChurrasco for grilling.
2. Alternate the cut capsicum, zucchini, squash and mushrooms carefully onto the skewers.
3. Combine together the olive oil, dried oregano, lemon zest and juice, garlic and seasoning. Brush well over the skewers and set aside until required for cooking.
4. When the coals turn white, place the skewers onto the BBQ above the hot charcoal, turning often until just cooked.

Now you're sizzling!

• When grilling meat, poultry or seafood, keep the oil to a minimum. Otherwise you risk flare-ups and excessive smoke from the coals.
• Using a basting brush to add small amounts of marinade to the food while grilling. But don't serve that leftover marinade with cooked foods, or you could end up with food poisoning.
• Don't add salt too early in the cooking, as it will draw out the moisture and dry your meats.

Champion chargrilled chicken

• Insert a small knife or skewer into the inside of the leg to release the juices – if they're clear the chicken is cooked.
• For added flavour, place several sprigs of fresh herbs like rosemary and thyme directly onto the briquettes while the food is cooking.

Sensational steaks

• Never cut into a steak while it's on the BBQ to see if it's cooked or not! All those juices will escape and dry out the meat.
• Use a set of tongs to 'feel the meat'. A rare steak is quite soft to the touch, while a well done steak will feel quite firm.

Fire it up but don't burn

• Sugar and honey based marinades can burn easily, so cook these foods at a lower temperature and turn them every 20 seconds.