Catalan BBQ is much more than a cooking method: it is a tradition, a way of gathering around the fire and enjoying a meal without rushing. From old rural kitchens to today’s family gatherings, the grill has always held a special place in Catalan gastronomy.

In many country houses, farmhouses and traditional restaurants, lighting the fire marks the beginning of a small ritual. The wood burns slowly, the embers reach their characteristic glowing-red color, and the food begins to develop that smoky aroma that no other cooking technique can reproduce in quite the same way.

The Catalan tradition of cooking over the fire is closely connected to rustic country cooking: simple meat, seasonal vegetables, potatoes, bread and ingredients that could be cooked directly over the embers. It is generous, rustic and deeply Mediterranean cuisine.

Our Catalan mixed grill brings together different meats, vegetables and side dishes to create an abundant table full of contrasts: golden chicken, beef, lamb ribs, crispy chicken wings, roasted potatoes, peppers, eggplant, mushrooms and country bread. Everything is served with different sauces so that every guest can create their own perfect bite.

Ingredients

For the Mixed Grill

• Chicken skewers — juicy, golden pieces with a light seasoning.
• Beef skewers — tender pieces of red meat with a beautifully charred grilled surface.
• Lamb ribs — bone-in, juicy and deeply browned.
• Chicken wings — crispy-skinned and tender inside.
• Roasted potatoes — halved to create a beautifully browned surface and a creamy interior.

Vegetables and Side Dishes

• Roasted red pepper — with charred skin and a lightly smoky flavor.
• Grilled eggplant — cooked whole, with deeply toasted skin and soft flesh.
• Grilled mushrooms — golden, juicy and lightly smoky.
• Country bread — cut into thick slices or pieces.
• Fresh parsley — for finishing and adding freshness.

Sauces and Accompaniments

• Red tomato or pepper sauce — spicy, seasoned or slightly sweet.
• White herb yogurt or sour cream sauce — fresh and creamy.
• Yellow mayonnaise-style sauce or aioli — smooth, rich and aromatic.
• Barbecue sauce — thick, smoky and intensely flavored.

To Finish

• Coarse sea salt
• Black pepper
• Pink peppercorns
• Dried chilies
• Extra virgin olive oil

Preparation

1. Preparing the Embers: The Heart of the Recipe

Before placing any food on the grill, the fire must be prepared properly.

Catalan BBQ begins with patience. The wood should burn down until it becomes hot, glowing embers. Avoid cooking directly over strong flames.

When the embers are glowing red and covered with a fine layer of ash, the heat becomes more even and cooking can begin.

This detail is essential: a great mixed grill is not cooked with aggressive flames, but with the steady heat of well-prepared embers.

The grill grate should be clean and thoroughly heated before you begin.

2. Preparing the Potatoes

Wash the potatoes thoroughly and cut them in half.

Place them near a more moderate heat zone, with the cut side facing upward at first. Allow them to cook slowly so the inside becomes tender.

Then move them closer to the hotter area to create a golden, slightly crisp surface.

Once ready, season with coarse sea salt, black pepper and a small drizzle of extra virgin olive oil.

Potatoes are one of the best side dishes for a mixed grill because they absorb the juices from the meat and pair beautifully with the different sauces.

3. Grilling the Red Pepper

Place the red pepper directly on the grill.

The goal is for the skin to become deeply marked and intensely charred. Do not worry about achieving perfectly even coloring: those slightly blackened areas are exactly what give the pepper its smoky character.

When the pepper is soft and the skin is well charred, remove it from the grill.

Let it rest for a few minutes and remove some of the burnt skin before serving.

The result should be sweet, tender, juicy and deeply aromatic.

4. Cooking the Whole Eggplant

Place the whole eggplant directly on the grill.

Turn it gradually so the skin becomes toasted on all sides while the inside cooks slowly.

When the eggplant is completely soft, remove it from the grill.

Once opened, the flesh should be soft and creamy, with a smoky flavor that works particularly well with extra virgin olive oil, coarse sea salt and fresh parsley.

Grilled eggplant perfectly represents the spirit of Mediterranean cooking: a humble ingredient transformed by fire into a dish full of character.

5. Preparing the Mushrooms

Clean the mushrooms thoroughly and remove any remaining soil.

Place them on the hot grill and allow them to brown.

Do not move them constantly. They need to remain on the hot surface for several minutes so they can develop proper caramelization and color.

Once golden and juicy, remove them and finish with a little extra virgin olive oil, black pepper and fresh parsley.

6. Grilling the Chicken Skewers

Chicken skewers should be cooked over medium-high heat.

Turn them regularly to achieve an even golden color on all sides.

The goal is to create a golden, lightly caramelized and aromatic exterior while keeping the inside juicy.

You can season them beforehand with olive oil, black pepper and a mild blend of spices.

Do not over-season them: in an authentic mixed grill, the fire should remain the star of the dish.

7. Cooking the Beef Skewers

Beef skewers need a very hot grill to achieve a good exterior sear.

Place them over the hottest part of the embers and allow a golden crust to develop.

Turn them to brown all sides evenly.

The meat should remain juicy inside, so avoid overcooking it.

Once removed from the grill, allow the skewers to rest briefly before serving.

8. The Lamb Ribs

Lamb ribs are one of the most aromatic elements of the mixed grill.

Place them on the hot grill and allow the natural fat to slowly render.

Once deeply browned, turn them over to cook evenly.

When the lamb fat comes into contact with the glowing embers, small bursts of smoke intensify the flavor.

The ribs should be golden and crisp on the outside, juicy inside and filled with the unmistakable aroma of fire-grilled meat.

9. The Chicken Wings

Chicken wings require a little more patience.

First place them over medium heat so the fat begins to render and the inside cooks through.

Then move them closer to the hotter embers to finish browning.

The skin should become crispy and deeply toasted while the meat remains tender.

If using barbecue sauce, it is best to brush it on toward the end of cooking to prevent the sugars from burning too early.

10. Country Bread Over the Fire

Dark bread, particularly whole-grain or rye bread, develops an extraordinary character when toasted over the grill.

Place the bread pieces on the grill for a few moments on each side.

They should become crisp on the outside while retaining some softness and texture inside.

The bread can be served simply with extra virgin olive oil and salt, or used to soak up the meat juices and accompany the different sauces.

At a traditional fire-grilled table, bread is not a secondary element: it is part of the experience.

11. The Final Touch

Once the meat and vegetables are finished, arrange everything on a large serving platter or a rustic-style table.

Finish with:

• Coarse sea salt.
• Black pepper.
• A few pink peppercorns.
• Fresh parsley.
• Small dried chilies for aroma and decoration.
• A drizzle of extra virgin olive oil.

The presentation should communicate abundance and natural simplicity.

We are not looking for an excessively perfect composition. The beauty of BBQ lies precisely in its rustic, generous and communal appearance.

Presentation

The best way to serve a mixed grill is to place the meat in the center of the table and arrange the vegetables, potatoes and bread around it.

Serve the sauces in small bowls:

Red Sauce: tomato or pepper sauce with a spicy or slightly sweet note.

White Sauce: yogurt or sour cream with fresh herbs, ideal for refreshing the palate.

Yellow Sauce: a smooth mayonnaise-style sauce or aioli, perfect with potatoes and grilled meat.

Barbecue Sauce: intense, smoky and slightly sweet, particularly well suited to the chicken wings.

Fresh parsley and dried chilies can be scattered around the platter to add color and character.

The Secret to Great Catalan BBQ

The real secret is not only the meat.

It is controlling the fire.

A grill that is too hot can burn the outside before the inside is properly cooked. Embers that are too weak can slowly dry out the meat without creating proper caramelization.

The key is to create different temperature zones.

This allows every ingredient to be cooked according to its needs:

• Potatoes need moderate heat and time.
• Eggplant needs slow cooking.
• Peppers benefit from direct heat.
• Beef needs a very hot grill.
• Lamb needs enough heat to brown and render its fat.
• Chicken wings need gentler cooking first, followed by a final burst of heat.
• Bread needs only a few minutes.

The fire is in charge; the cook learns to listen to it.

A Catalan Tradition Around the Fire

Cooking over a fire is part of a food culture connected to the countryside, family gatherings and long meals.

In Catalonia, weekend lunches, gatherings at country houses and local celebrations have made the fire a natural meeting point.

Preparing a mixed grill involves much more than cooking.

Someone prepares the embers.

Someone else cuts the bread.

Others prepare the vegetables and sauces.

The meat cooks slowly while conversation continues around the table.

This communal character is one of the great riches of traditional gastronomy: the meal does not begin on the plate; it begins much earlier, around the fire.

A Mediterranean Mixed Grill

Although meat takes center stage, this mixed grill also represents the balance of Mediterranean cuisine.

Peppers, eggplant, mushrooms and potatoes provide vegetables and a variety of textures.

Extra virgin olive oil adds quality fat and its characteristic aroma.

Parsley provides freshness.

Grilled vegetables develop intense flavor without requiring complicated preparation.

And bread allows every last drop of sauce to be enjoyed.

It is simple cooking in concept, yet extraordinarily rich in aroma and flavor.

Alcohol-Free Pairings

To accompany a meal of this character, choose alcohol-free drinks that cleanse the palate and balance the intense flavors of the grilled meat.

A 0.0% red or white wine can provide body and structure.

A 0.0% cava-style sparkling wine is particularly enjoyable when the meal becomes a celebration.

For a deeply Mediterranean option, sparkling mineral water such as Vichy Catalan offers a refreshing, crisp and lightly mineral character that pairs beautifully with grilled meats and vegetables.

Choosing a refreshing drink is especially important when the sauces are intense or spicy.

Perfect Side Dishes

This mixed grill can be completed with simple preparations:

• Tomato and onion salad.
• Pan con tomate.
• Escalivada.
• Mediterranean green salad.
• Olives.
• Roasted potatoes.
• Seasonal vegetables.
• Mild aioli.
• Tomato and pepper sauce.

The goal is not to fill the table with complicated preparations, but to create an abundant, varied and easy-to-share meal.

A Meal to Share

The great strength of Catalan BBQ is its ability to bring people together.

A lit grill changes the rhythm of a meal. Nobody is in too much of a hurry.

You wait for the embers to be ready.

You hear the meat sizzling.

The aroma of roasted pepper mixes with that of lamb.

The bread is toasted.

The sauces pass from one person to another.

And gradually, the table fills.

It is a style of cooking that reminds us that some of the best recipes do not need complicated techniques or sophisticated ingredients.

They need good produce, fire, patience and company.

GOURMET TOUCH

To transform this traditional mixed grill into a more elegant presentation, serve the meat on a large wooden board or cast-iron platter, arranging the grilled vegetables around it.

Finish the potatoes with coarse sea salt and parsley.

Dress the roasted pepper and eggplant with extra virgin olive oil.

Arrange the chicken and beef skewers alternately.

Place the lamb ribs in the center so they become one of the visual stars of the dish.

Around the platter, small bowls containing the four sauces add color and allow every guest to choose their favorite combination.

A few pink and black peppercorns, dried chilies and fresh parsley sprigs complete the presentation.

Because authentic Catalan BBQ is not only about feeding people: it is about creating a moment.

Fire, produce, tradition and table.

That is the true taste of Catalonia.

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