Best Foods for a Big Charcoal BBQ

Firing up a large charcoal BBQ is one of life’s great pleasures. There’s something unmistakably satisfying about cooking over real coals - the smoky flavour, the crackle of the fire, the hands-on feel of it all. Whether you’re planning a weekend feast, a garden party, or just looking to get the most out of your backyard grill, choosing the right foods is key to success.

This guide covers some of the best foods to cook on a big charcoal BBQ, with a nod to classic Cypriot BBQ traditions, popular Cyprus BBQ dishes, and ideas that work beautifully with large cooking surfaces and charcoal heat.

Why Go Big with Charcoal?

A large charcoal BBQ offers versatility, flavour, and space. Unlike gas grills, charcoal adds character to the food – an earthy, smoky depth that you simply can’t replicate with propane. Bigger BBQs also let you manage heat zones better, which means you can slow-cook meats on one side and sear veggies on the other without compromise.

Cyprus BBQ setups often include rotisserie features or multiple racks to accommodate a variety of foods at once – and this multi-functional design is ideal when you’re hosting a crowd or exploring different cooking techniques.

1. Whole Chicken or Chicken Thighs – Classic and Crowd-Pleasing

Chicken is always a hit at any BBQ. If you have a rotisserie attachment on your large charcoal BBQ, a whole chicken seasoned with lemon, garlic, oregano, and olive oil is a winning Cypriot-inspired option. It cooks evenly, stays juicy, and develops an irresistible crisp skin.

For a quicker cook, bone-in thighs or drumsticks are fantastic. Marinate them ahead of time in yogurt, paprika, and citrus for bold flavour and tender meat.

Tip: Indirect heat is best for bone-in cuts. Place them away from the coals and let them roast slowly.

2. Sheftalia – A Must-Have for a Cyprus BBQ

Sheftalia are traditional Cypriot BBQ sausages made from pork or lamb, mixed with onion, parsley, and spices, and wrapped in caul fat. They’re juicy, aromatic, and practically made for grilling.

These little parcels caramelise beautifully over charcoal, especially when placed directly over medium heat. Served in pitta bread with tomato, onion, and a squeeze of lemon, they’re an essential part of any Cyprus BBQ spread.

3. Souvlaki – Skewered Simplicity

Another star of the Cypriot BBQ is souvlaki – skewered cubes of meat, usually pork or chicken, grilled over hot coals. The key is balance: not too lean, not too fatty, and marinated with olive oil, garlic, oregano, and lemon juice.

With a large charcoal BBQ, you can lay out multiple skewers at once, making it easy to cook for a group. For added variety, mix in skewers of halloumi, peppers, or mushrooms between the meat ones.

4. Lamb Chops – Perfect for High Heat

Lamb chops are one of the best meats to cook over a very hot grill. Their natural fat content means they sear wonderfully, creating that crispy edge while remaining tender inside.

Sprinkle with sea salt, crushed garlic, rosemary, and a drizzle of olive oil before cooking. These are especially popular in Mediterranean BBQs, where lamb is a staple protein.

Serve with flatbreads, tzatziki, and grilled vegetables for a full plate of flavour.

5. Halloumi – Grilled Cheese at Its Finest

Halloumi is a Cyprus BBQ favourite for good reason. This firm, salty cheese doesn’t melt like most cheeses, making it perfect for grilling. It browns beautifully over charcoal, developing a crispy crust and a soft, chewy interior.

Slice into thick slabs and place directly on the grill. Serve with watermelon for a summery contrast, or add to vegetarian skewers with courgette and cherry tomatoes.

6. Butterflied Leg of Lamb – Slow and Smoky

A butterflied leg of lamb is a centrepiece worthy of any backyard BBQ. With a large charcoal BBQ, you can take full advantage of slow-cooking techniques by setting up a two-zone fire – coals on one side, food on the other.

Rub the lamb with a paste of garlic, lemon zest, thyme, rosemary, and olive oil. Let it cook low and slow, absorbing the rich smoke. Once done, rest and slice thinly for sandwiches or platters.

7. Seafood – Light, Fast, and Flavourful

Seafood may not be the first thing that comes to mind when you think of charcoal BBQs, but it’s an excellent choice – especially with the right preparation.

Try:

• Prawns on skewers with garlic and parsley

• Whole sea bream or sea bass stuffed with herbs and grilled over lemon slices

• Grilled octopus, as often served in Cypriot coastal villages

A fish basket or grilling tray will help prevent sticking, and seafood’s quick cook time makes it great for keeping guests fed between bigger dishes.

8. Grilled Vegetables – More Than Just a Side

With the size of a large charcoal BBQ, you’ve got room to go big with your vegetables. Don’t settle for just corn – add aubergine, courgette, red onion, mushrooms, and bell peppers to the mix.

Marinate in olive oil, balsamic vinegar, and herbs before grilling. Once charred and tender, toss with feta or halloumi, or stack in a warm flatbread with tahini for a satisfying vegetarian option.

Grilled lemon halves also make a great addition to squeeze over meat or veg.

9. Potatoes on the Grill – A Surprise Hit

If you’ve never grilled potatoes directly over charcoal, you’re missing out. Parboil baby potatoes first, then skewer them or wrap in foil with garlic butter and herbs.

They’ll develop a crispy, smoky skin and a fluffy inside. This method is great on a Cyprus BBQ where charcoal cooking goes beyond just meat and fish.

10. Flatbreads and Pitta – Warm and Toasty

Once the meats are nearly done, toss a few flatbreads or pitta directly on the grill for a quick warm-up. They’ll get those beautiful grill marks and a bit of char, making them perfect for wrapping around souvlaki, sheftalia, or grilled halloumi.

A few minutes per side is all it takes – just enough time to absorb the surrounding smoke and heat.

BBQ Tips to Maximise Flavour

Here are a few tips to get the most out of your large charcoal BBQ experience:

• Use real lumpwood charcoal rather than briquettes for cleaner, hotter heat and better flavour.

• Create heat zones so you can sear, cook, and rest food all on the same grill.

• Add wood chips (like oak, cherry, or apple) for a richer smoky profile – especially with lamb or chicken.

• Let the flames die down before placing your food on the grill. You want glowing coals, not flare-ups.

• Don’t overcrowd the grill. Give each item space for better air circulation and even cooking.

Pair with Drinks and Sides

Great BBQ food deserves great accompaniments. Think:

• Crisp salads with lemon dressing

• Tzatziki and hummus

• Olive tapenade

• Cold beers or chilled rosé

• Fresh citrus or cucumber-infused water

The goal is to balance the richness of grilled foods with freshness and bite.

Wrapping Up

A well-prepared large charcoal BBQ opens the door to a rich variety of delicious foods. From Cypriot classics like sheftalia and souvlaki to seafood, lamb, grilled vegetables, and beyond, there’s no shortage of ways to delight your guests and make the most of your outdoor cooking setup.

Whether you’re recreating the flavours of a traditional Cyprus BBQ or simply enjoying the versatility of a larger grill, the key is good preparation, quality ingredients, and the unmistakable power of charcoal heat. Get creative, cook slowly, and let the smoke do the talking.