Beef BBQ with a Georgian Twist

Beef is a BBQ classic, but when paired with the fiery, aromatic flavours of Georgian adjika, it transforms into something extraordinary. The robust, smoky, and garlicky notes of adjika complement the richness of grilled beef, making each bite a celebration of flavour.

In this post, we’ll explore how to use the red, walnut, and dry adjika varieties to create unforgettable beef dishes. Along the way, we’ll share the story of Georgian meat grilling traditions and inspire you with fresh, approachable recipes that invite you to experiment and impress.

The Georgian Tradition of Grilling Meat

Georgia’s love affair with grilled meats runs deep. Traditionally, skewered meats like mtsvadi (Georgian shashlik) are marinated in adjika and herbs, then cooked over open coals. This method locks in smoky flavour while the adjika adds a spicy, garlicky kick that has been cherished for generations.

Today, these flavours inspire BBQ lovers worldwide, blending perfectly with global grilling styles.

Red Adjika Marinated Ribeye Steaks

Ingredients (Serves 4)

• 4 ribeye steaks (about 250g each)

• 3 tbsp red adjika paste

• 2 tbsp olive oil

• Juice of 1 lemon

• Freshly ground black pepper (optional)

Instructions

1. In a bowl, combine red adjika paste, olive oil, and lemon juice.

2. Rub mixture over steaks and marinate for at least 1 hour.

3. Preheat grill to high heat.

4. Grill steaks for 4-5 minutes per side for medium-rare (adjust to preferred doneness).

5. Rest steaks for 5 minutes before serving.

Walnut Adjika Beef Burger with Tangy Georgian Sauce

Ingredients (Serves 4)

• 500g minced beef

• 1 tbsp dry walnut adjika seasoning

• 1 tsp smoked paprika

• Salt to taste

• Burger buns, lettuce, tomato slices

• 4 tbsp Georgian Adjika Sauce

Instructions

1. Mix minced beef with walnut dry adjika, smoked paprika, and salt.

2. Form into four patties.

3. Grill over medium heat for 5-6 minutes per side until cooked through.

4. Toast buns lightly on the grill.

5. Assemble burgers with lettuce, tomato, and a generous dollop of Georgian Adjika Sauce.

Dry Adjika Spiced Beef Skewers with Herb Yogurt Dip

Ingredients (Serves 4)

• 500g beef sirloin, cubed

• 2 tbsp olive oil

• 2 tbsp dry red adjika seasoning

• 200g Greek yogurt

• 1 tbsp chopped fresh mint and coriander

• Juice of ½ lemon

Instructions

1. Toss beef cubes in olive oil and dry red adjika seasoning. Marinate for 30 minutes.

2. Thread onto skewers and grill for 8-10 minutes until charred and cooked to preference.

3. Mix yogurt with mint, coriander, and lemon juice. Serve as a cooling dip alongside the skewers.

Bringing Georgian Flavour to Your Beef BBQ

Adjika’s bold spices and smoky garlic notes perfectly balance beef’s rich, hearty taste. Whether you use the fiery red paste as a marinade, the earthy walnut seasoning in your burger mix, or the dry powder for quick spice rubs, you can create a range of dishes that are both authentic and inventive.

Tips for Grilling Beef with Adjika

• Marinate your beef for at least an hour, but no more than overnight to keep the meat tender.

• Use dry adjika seasoning for quick rubs when time is tight.

• Rest grilled beef to retain juices and deepen flavour.

• Pair with fresh, cooling sides like herb yogurt or cucumber salad to balance heat.

Transform your summer BBQ with the rich heritage and bold flavours of adjika.

Grab your condiments, fire up the grill, and bring a delicious Georgian twist to your beef BBQs this summer!