One of my absolute favorite places to grab a quick bite at Disneyland is Bengal Barbecue. I don’t know how I went so long without experiencing this place but on my last trip I FINALLY tried it out and man, I was not disappointed!
They have so many options for whatever mood you’re in. Beef, chicken, pork belly, vegetables, breadsticks, hummus, and my absolute favorite, Jungle Juleps! It’s seriously the perfect place to stop whether you want something small or an actual meal and you can just enjoy the sights and sounds of Adventureland.
While we may not always be at the parks as often as we like, we can still bring a taste of Adventureland into our homes with my copycat Bengal Barbecue recipes! You can make just one or all of them for a delicious Disney meal! So let’s get started!
TIGER TAIL BREADSTICKS RECIPE
Not to be confused with the popular sweet Tigger Tails you can find in the parks, Bengal Barbecue’s Tiger Tails are delicious garlic-herb cheese breadsticks. Not only are they delicious, but they’re super quick and easy to make! You could make these as a side to any meal, not just when your making Bengal Barbecue recipes!
Bengal Barbecue Tiger Tail Breadsticks
Ingredients
- 1 packet instant yeast
- 1/2 tsp sugar
- 1/4 cup warm water (to activate the yeast)
- 3 cups flour
- 1 cup hot water
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp ground thyme
- 1 tsp ground sage
- 2 tsp dried basil
- 3 tbsp unsalted butter
- 1 tsp minced garlic
- 2/3 cup shredded cheddar cheese, divided
- 2/3 cup shredded Parmesan cheese, divided
Instructions
- Line a baking sheet with parchment paper.
- In a small bowl, combine 1/4 cup warm water, yeast, and 1/2 tsp sugar. Let sit for 5 minutes until yeast has started to foam and rise.
- In a large bowl, combine 2 cups of flour, hot water, remaining sugar, salt, thyme, sage, and basil.
- Add yeast mixture to bowl and gently stir to combine.
- Mix in remaining flour, a little at a time, until the dough is no longer sticky.
- Add 1/3 cup cheddar cheese and 1/3 Parmesan cheese to the dough and mix until incorporated.
- Divide the dough into 12 equal pieces, roll into breadsticks, and place on cookie sheet.
- Allow the breadsticks to rise for 15 minutes on the counter. While they are rising, preheat the oven to 400°.
- In a small bowl, combine butter and garlic and melt in the microwave.
- Brush each breadsticks with the garlic butter and top with remaining cheddar and Parmesan cheese.
- Bake 15-18 minutes or until golden brown.
OUTBACK VEGETABLE SKEWER RECIPE
This is hands down my favorite skewer from a Bengal Barbecue. After a few days in the parks eating tons of sweets and treats, you just crave some fruits and veggies and these outback skewers are perfect! You’ve got zucchini, squash, peppers, onion, and potatoes in a delicious spice rub that is oh so good.
Bengal Barbecue Outback Vegetable Skewers
Equipment
- 6 bamboo or metal skewers
Ingredients
- 6-12 small red potatoes (if you want one potato per skewer do 6 potatoes, if you want two per skewer do 12)
- 1 large (or 2 small) zucchini
- 1 large (or two small) yellow squash
- 1 large green pepper
- 1 large red pepper
- 1 purple onion
- Cooking spray or vegetable oil
- 2 tsp salt
- 1 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
Instructions
- If you are using bamboo skewers, soak them in water while you prep the veggies.
- In a medium pot, bring water to a boil. Add the red potatoes and allow them to cook for about 10 minutes until they’re partially softened, but not all the way cooked.
- While the potatoes are cooking, prep the vegetables. Cut the zucchini and yellow squash into 1” rounds. Cut the peppers and purple onion into large chunks.
- Preheat oven to 375°.
- Once the vegetables are cut and the potatoes are partially cooked, it’s time to assemble the skewers. Layer a round of zucchini, chunk of purple onion, green pepper chunk, red pepper chunk, yellow squash round, and lastly a potato. Repeat the same order of veggies on the bottom half of the skewer. If you only want one potato per skewer, skip adding a potato on the second layer. Repeat this step on each skewer.
- Line a cookie sheet with parchment paper and lay out the veggie skewers.
- In a small bowl, combine salt, paprika, garlic powder, and cayenne. If you don’t like spice, you can leave the cayenne out.
- Coat each veggie skewer in your choice of cooking oil or non stick spray. Evenly sprinkle the spice mixture over each veggie skewer so they’re well coated.
- Bake the skewers on a cookie sheet for 25-30 minutes or until the vegetables are cooked through.
SAFARI SKEWER RECIPE
Another super popular skewer from a Bengal Barbecue is the bacon wrapped asparagus safari skewer. And honestly, it is the easiest recipe ever but is so stinking good!
Bengal Barbecue Safari Skewer
Equipment
- 6 bamboo or metal skewers
Ingredients
- 1 bunch asparagus
- 1 package bacon (12 oz)
Instructions
- If using bamboo skewers, allow them to soak in water for 10 minutes.
- Line a cookie sheet with parchment paper.
- Preheat oven to 375°.
- Cut asparagus into 2 inch chunks. Cut bacon into 1 inch strips.
- Wrap each piece of asparagus in bacon. The asparagus should hang out of the bacon a little bit and the bacon should make it around the asparagus once with a time but if overlap. After each piece is wrapped, thread it onto the skewer to hold the bacon in place.
- After each skewer has 10-15 pieces of bacon-wrapped asparagus on it, place on the cookie sheet.
- Once all the skewers are done, bake for 15-20 minutes, turning over halfway through, until the bacon is cooked through.
Notes
SWEET & SOUR KABOB RECIPE
This skewer is actually no longer on the Bengal Barbecue menu but I so wish it was because it is so good! The original skewers have red peppers but I used green because I had extras from my vegetable skewer. You really could use any pepper you like for this one, but the chicken and pineapple is what really makes this so yummy!
Bengal Barbecue Sweet & Sour Kabobs
Equipment
- 10 bamboo or metal skewers
Ingredients
- 4 cooked chicken breasts
- 1 can pineapple chunks
- 1 large pepper (red or green)
- 1 cup chicken broth
- 1/3 cup sugar
- 1/3 cup red wine vinegar
- 4 tsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp ketchup
Instructions
- If using bamboo skewers, allow to soak in water for 10 minutes.
- Preheat oven to 375°.
- Line a cookie sheet with parchment paper.
- Chop cooked chicken into squares. Dice the pepper into large chunks.
- Create the skewer alternating pineapple, chicken, and pepper until the skewer is full.
- In a small saucepan, combine chicken broth, sugar, red wine vinegar, cornstarch, soy sauce, and ketchup. Stir until combined and the sauce has thickened.
- Using half of the sauce, brush each skewer.
- Bake the skewers in the oven for 20 minutes or until peppers are done and chicken is warmed through.
- After the skewers are done, drizzle the remaining sauce over the skewers and enjoy immediately.
Notes
*Make sure the chicken is precooked or it won’t cook completely in the 20 minutes.
Bengal Beef Skewer
Another one of my favorites is the Bengal Beef Skewer. It is coated in a delicious Zulu sauce that is out of this world! This is definitely one of the more popular options you can find at Bengal Barbecue. This recipe doesn’t make as many as the other skewers so this may be one you want to double it if you want to have an equal amount to the other skewers.
Bengal Barbecue Bengal Beef Skewer
Equipment
- 5 bamboo or metal skewers
Ingredients
- 1 lb beef, cut into cubes
- 1 cup teriyaki sauce
- 1 cup lite soy sauce
- 1 cup brown sugar
- 1/2 cup red wine vinegar
- 2 bay leaves
- 1 tbsp ground black pepper
- 1/2 tbsp ground ginger
- 1 tbsp garlic
- cornstarch, to thicken
Instructions
- If using bamboo skewers, soak in water for 10 minutes.
- In a saucepan, combine teriyaki sauce, lite soy sauce, brown sugar, red wine vinegar, black pepper, bay leaves, ginger, and garlic. Turn heat up to medium-high until it begins to boil.
- Add cornstarch-water slurry to the sauce until you reach your desired thickness. You want it thick enough that it will coat the beef. Remove the bay leaves from the sauce.
- Thread your cubed beef onto the skewers and place in a large saucepan or griddle.
- Spoon about half of the sauce over the skewers and reserve the other half of the sauce for serving. Cook the skewers over medium heat, flipping often until the beef is browned and cooked with a little pink in the middle.
- After the skewers are cooked, put them on a plate and spoon the sauce you set aside over the beef. Serve immediately.
Honestly, I can’t even tell you how good these all turned out. I could just close my eyes and imagine I was relaxing in the seating area next to the Adventureland Bazaar taking in the sights and sounds of Adventureland.
If you want to finish off your Meal with something sweet, no trip to Bengal Barbecue is complete without a Jungle Julep!
JUNGLE JULEP RECIPE
Want to have the perfect end to your Bengal Barbecue meal? You have to try my Jungle Julep recipe! Hands down, Jungle Juleps are the best treats in the entire park! Don’t believe me? Give it a try and let me know what you think! They’re sweet, fruity, and so refreshing! And they’re super easy to make at home!
Copycat Jungle Julep
Equipment
- Blender
- 3 ice cube trays
Ingredients
- 1 3/4 Cups Grape juice
- 1 1/2 Cups White grape juice
- 1 1/2 Cups Pineapple juice (I recommend using 100% Dole pineapple juice)
- 1 1/2 Cups Orange juice
- 1 1/2 Cups Lemomade (I used Country Time)
- 2 tsp tang powder
- 1 Tbsp Grenadine syrup
- Orange slices for garnish (Optional)
Instructions
- Fill ice cube trays with grape juice, white grape juice, and pineapple juice. Allow trays to freeze completely before continuing.
- Once the ice cube trays are frozen, dump the grape juice, white grape juice, and pineapple juice ice cubes into a blender.
- Add tang powder, orange juice, lemonade, and grenadine syrup to the blender.
- Blend until ingredients are combined and smooth but do not overblend. It should be the consistency of a slushy.
- If your mixture is too thin, add a few ice cubes to thicken it.
- Add orange slice for garnish and enjoy immediately while imagining you are sitting in Adventureland at Disneyland 😊
Make sure to save these recipes for later and share with your Disney loving friends! When you try these out, let me know which one was your favorite!
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