Favourite BBQ recipes from SFU employees

July 10, 2020

While we may not be able to come together for the annual staff BBQ this year, we’re keeping the BBQ spirit alive. The next time you pull out the grill, try cooking up one of these tried-and-true summer recipes submitted by SFU employees—and don’t forget to view my blog post thanking SFU employees for their exceptional work.

Adriana’s Indonesian Grilled Turmeric Chicken

Submitted by Adriana Linoh, Senior Director, Marketing and Brand Management

“Growing up in Indonesia, helping my mom in the kitchen often involved making spice mixtures from scratch. I still try to cook with spices as much as I can, and turmeric is one that I always have in my kitchen. The combination of turmeric and garlic is very common in Indonesian dishes and together, they add great health benefits to this ‘crowd-pleaser’ dish.”


  • Approx. 3 lbs. of chicken (preferably mix of bone-in thighs, drumsticks, and boneless breast cut into similar sizes as the thighs and drumsticks)
  • 4 knobs of fresh turmeric (or 3 tsp ground turmeric)
  • 6 cloves garlic
  • 2 tbsp soya sauce
  • 2 tbsp oil, either canola, coconut or olive
  • ½ tsp salt
  • ½ tsp ground pepper
  • Cilantro, finely chopped (for garnish)


  1. Using a mortar and pestle, pound turmeric and garlic into a paste. If using powder turmeric, pound just the garlic then mix in the turmeric powder. Mix in the rest of the ingredients. Stir well.
  2. Place chicken pieces in a wide dish and coat thoroughly with spice mixture. Place in the refrigerator for at least an hour.
  3. Preheat the grill to medium heat, about 300 C to 350 C. Arrange the chicken pieces on the grill and cook for about 20 minutes, turning once halfway. 
  4. Remove from grill, sprinkle with cilantro, and serve immediately.

Peanut sauce for dipping (optional)


  • 1/3 cup peanut butter (preferably Adams 100% natural unsalted or other good quality brands)
  • 1” x 1” piece of wet tamarind, soaked in 4 tbsp warm water for at least 30 minutes, discard tamarind and reserve juice (or substitute 2 tbsp white vinegar)
  • 1 tbsp brown sugar
  • 1 tsp salt or to taste
  • 1 tbsp toasted peanuts, coarsely chopped (for garnish, optional)


  1. In a small bowl, mix all ingredients and stir well with a spoon until the texture is creamy and smooth, about 3-4 minutes. If using vinegar, mixture may be dryer.
  2. Add 1 tsp of lukewarm water at a time until the desired texture is reached.
  3. Garnish with the toasted peanuts.

Sobhana’s Spicy Roasted Corn on the Cob

Submitted by Sobhana Jaya-Madhavan, Associate Vice-President, External Relations


  1. Roast the corn
  2. Make a mix of salt, red chili powder and cumin powder
  3. Use a piece of lime to rub in the spice mix on the roasted corn
  4. Serve hot and enjoy!

Barbecued Salmon with Sun-Dried Tomatoes and Garlic 

Submitted by Joy Johnson, Vice-President, Research & International

“I love to barbeque! One of my favorite things to barbeque is fish. Here is a simple recipe that I have I served to family and friends. It is great with new potatoes, fresh asparagus, and a green salad—a real west coast delight!”

View this recipe online.

Bobby Flay’s Greek Quinoa Salad

Submitted by Kera McArthur, Executive Director, President’s Office

“Have you ever bought a big bag of something at Costco on a whim, then had to figure out what to do with it? Many years ago, a very large bag of quinoa called my name. I now love cooking with quinoa, but in the summer I particularly like this salad. It’s a mayonnaise-free alternative to potato or macaroni salad which is great for potlucks, family gatherings or weeknight dinners.”

View this recipe online.

Lina Caschetto's Carrot Dogs

Submitted by Jon Driver, Vice-President, Academic and Provost pro tem

“Cathy and I got this recipe from an article in the Globe and Mail by Lina Caschetto (June 19, 2019). We adapted it slightly for our grandchildrens’ taste buds and for gluten-free dieters. Ms. Caschetto recommended serving this with hummus, slaw and pickles and this was a big hit with adults at a barbecue. For children we recommend the more traditional hot dog toppings – but see if they like it with hummus, because it complements the carrot dog very nicely (and adds some protein).”


  • 4 large carrots, peeled and shaped like hot dogs


  • ½ cup Tamari
  • ¼ cup apple cider vinegar
  • ½ cup water
  • 3 tablespoons honey
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon liquid hickory smoke


  1. Put all marinade ingredients (but not the carrots) in a small saucepan and bring to boil. Allow to reduce and thicken slightly. Set this aside.
  2. Bring a pot of salted water to boil and cook the peeled and shaped carrots for 15 to 30 minutes until fork tender. Remove carrots carefully to avoid breaking them.
  3. Put carrots in zip lock bag and pour over the marinade. Seal and let marinate for 24 hours.
  4. Barbeque the carrots, rotating them from time to time, just as you would with hot dogs.
  5. Serve in a bun with your choice of garnishes.