Special Thanks to Pitmaster Andrew Plaza from Double Aces BBQ for sharing several unique game-day recipes that will help everyone enjoy the FIFA Club Cup soccer events this June.
June brings us international football and, of course, my love of blending food!
Three FIFA country-inspired dishes that we have for you are:
RECIPE LINK - Spanish Smoked Gazpacho
RECIPE LINK - Brazilian Moqueca (Fish Stew), and
RECIPE LINK - Egyptian Kofta Kebabs
Traditional Gazpacho is a refreshing cold tomato soup from Spain, but I love putting a twist on it by lightly smoking the tomatoes, onions, and peppers before blending. That added depth of flavour reminds me of Spain’s fiery, bold energy on the field—elegant yet intense. It's light but powerful, just like their strategic ball control.
From Brazil, Moqueca is a fish stew that’s rich with coconut milk, garlic, onions, lime, and cilantro. Every spoonful feels like a celebration of Brazil’s coastal beauty and their free-flowing, joyful style of play. It’s warm, vibrant, and comforting—just like the Brazilian fans who live and breathe the game.
Finally, Egyptian Kofta Kebabs bring a bold, savoury flavour in every bite. Made from spiced ground beef or lamb, grilled to perfection, they’re simple but deeply satisfying. I love the smoky char and the warm spices like cumin—it’s a dish that feels rugged and resilient, much like Egypt’s powerful and determined presence in world football.
Each of these dishes connects me to the soul of its country, and eating them while watching a match feels like I’m part of something bigger. They’re more than food—they’re a taste of pride, culture, and the beautiful game shared around the world.
SPANISH-INSPIRED SMOKED GAZPACHO
INGREDIENTS:
- 1 Bag of Big Boy Ash-Kickin Pellets 20lbs Competition Blend (Maple, Hickory & Cherry) Pellets
- 2 lb Tomatoes, quartered (best to use beefsteak/ hothouse or Roma)
- 1 Red bell pepper (seeded and halved)
- ½ White onion, halved
- ½ Cucumber (not peeled, and halved)
- 3 Cloves garlic (minced)
- ⅓ Cup olive oil + more for coating the vegetables.
- 2 Tbsp Red wine vinegar
- 1 Cup Cold water
- ½ Tbsp Heath Riles Garlic Jalapeno Seasoning
- ½ Tbsp Heath Riles Competition BBQ Seasoning
- ½ Tbsp Smoke’s Cherry Chipotle BBQ Rub
- 1 ½ Tbsp KB SPG+ BBQ Rub
DIRECTIONS:
- Preheat your Yoder smoker (or Traeger) to 300°F. (Use oak, apple or cherry wood/pellets)
- Mix your Heath Riles Garlic Jalapeno and Competition BBQ rubs, with Smoke’s Cherry Chipotle in a small bowl.
- Using a BBQ rack, lay your tomatoes, onions and pepper down, drizzle with EVOO and season with the mixed rubs. Save the leftovers.
- Smoke for 40mins until tender and color has started to change.
- Let rest at room temperature until cool,
- Add to a blender / food processor; the tomatoes, onions, cucumber, garlic, olive oil, red wine vinegar, water, SPG and leftover seasoning.
- Transfer to a soup bowl or container and chill in refrigerator until cold.
- Pour into serving bowl and garnish with leftover veggies.
- Enjoy
BRAZILIAN INSPIRED (MOQUECA) FISH STEW
INGREDIENTS:
- 1 tsp Olive oil
- 2 Cloves Garlic, peeled and crushed.
- 1 Onion Sliced
- 2 tsp Sweet smoked paprika
- ½ tsp Dried Chilli flakes (optional)
- 3 Tbsp Kreiser Barbecue High Tide
- 400g Cod I used frozen. See notes below.
- 400ml reduced-fat coconut milk
- 250g Cherry tomatoes (halved)
- Salt and pepper
- 2 Limes
- 2 Spring onions
DIRECTIONS:
- Preheat grill to 350°F.
- Heat the oil in a grill safe pan and add the garlic and onion. Fry for 3 minutes or until soft.
- Add the paprika, Kreiser Barbecue High Tide and chili flakes (if using) and cook for 3 minutes until softened.
- Gently add the cod pieces and pour over the coconut milk.
- Simmer for 10 minutes.
- Add the cherry tomatoes and simmer for another 5 minutes.
- Squeeze over the lime and sprinkle the spring onions.
- Serve over a bed of rice.
- Enjoy
EGYPTIAN INSPIRED KOFTA KEBOB
INGREDIENTS:
- 1 lb Ground Sirloin
- 1 lb Ground Lamb
- ½ Onion (Diced)
- 5 Garlic Cloves (minced)
- ⅓ Cup Parsley (minced)
- 2 Tbsp Mint (minced)
- 1 Tbsp Lemon Pepper
- 1 Tbsp Mediterranean Spice
- ½ Tbsp Killer Bunny Coffee Rub
- ½ Tbsp Dark Side of the Grill Killer Shroom Rub
- 1 tsp Ground Cardamom
- 1 Tbsp Cumin
- 2 tsp Smoked Paprika
- 1 Tbsp SPG
DIRECTIONS:
- Preheat grill to 425-475°F.
- Add all the ingredients into a large bowl and thoroughly mix everything until completely combined.
- Place in the refrigerator covered for at least 4 hours or up to overnight.
- Remove the meat mixture and take out a large chunk and form it into a tight cylinder.
- Skewer the meat as a cylinder and then press and pull it to fit the majority of the skewer.
- Repeat until all of the meat has been used.
- Preheat your grill to 425° to 475° F
- Place the kebabs right onto your grill and cook for 3-4 minutes or until very browned and cooked throughout.
Remove and Enjoy
