We are delighted to announce that two daily barbecue courses for children with the GRILLNINJAS (at 11 a.m. and 2 p.m.) will be held at the FIRE&FOOD BBQ WEEK at Motorworld Cologne-Rheinland on September 6th and 7th, 2025. The GRILLNINJAS launched in 2019 with a pilot project at a primary school in the Harz Mountains and are dedicated to strengthening the nutritional literacy of children and young people. The GRILLNINJAS are no strangers to BBQ WEEK – the courses were very popular with visitors last year as well. In 2025, the GRILLNINJAS will once again be preparing delicious barbecue dishes using regional ingredients with the participating children. Register your child (ages 8-12) now for free participation in one of the courses!

At GRILLNINJAS , children are introduced to regional foods, their origins/production, and fresh preparation in a fun and playful way. Sustainable and conscious nutrition is taught without any major barriers or lectures. Through shared experiences and experimentation in a group, the children learn how to integrate healthy and regional food into their everyday lives. Together with our grilling experts, the children prepare three to four grilled dishes in a relaxed atmosphere that can easily be replicated at home. The grilling courses begin on Saturday and Sunday (September 6th and 7th, 2025) at 11 a.m. and 2 p.m., respectively, and take place in the outdoor area of Motorworld in Cologne and last approximately two hours.

Participation is free! Participants should be between 8 and 12 years old. A maximum of 20 children can participate per course, so please register in advance by emailing extern@fetscher.de ! When registering, please provide the day (date), time (11 a.m. or 2 p.m.), and the first and last name of the participating child.

Preparation:
Cut the chicken breast into approximately 2-3 cm pieces and season with BBQ seasoning, or simply with salt and pepper. Then place the pieces onto the rosemary stalks.
Prepare the grill for indirect grilling or use a griddle. Grill on both sides at approximately 180°C, turning frequently, until an internal temperature of at least 72°C is reached.
For the couscous, bring the stock and beetroot juice to a boil in a saucepan. Toast the couscous in a little oil in a pan and deglaze with about ¾ of the liquid. Bring back to a boil briefly, then cover and let stand. Stir every few minutes, stirring in a little more oil towards the end. If the couscous is too dry, stir in a little more of the liquid and stir vigorously. The couscous should be nice and fluffy and grainy. Pots and pans can be used on the grill; some gas grills have a separate side burner or sizzle zone for this purpose.
For the dip, pour the yogurt into a bowl and finely chop the chives. Add to the yogurt and mix well. Season with agave syrup, salt, and pepper.