We’re taking you on a trip to a jungle in a faraway place…well, Adventureland in Disneyland to be exact!

Bengal Barbecue has been serving up bacon-wrapped asparagus and Tiger Tails for just over 30 years (!!!) in Disneyland. And, thank GOODNESS for that!

It’s the home to some delicious eats like Poke Bowls, the Jungle Julep, and that incredible Kalua Pork Sandwich. But, most importantly, Bengal Barbecue grills up some of the BEST kabobs and skewers you can get on Disney property!

And, we’ve got a HUGE treat for you because, thanks to our pal @DininginDisney, we’re teaching you how to make three of the restaurant’s most popular skewers and sauces! (We’d brave the Jungle Cruise or the Indiana Jones Adventure any day for a taste of these.)

Just pretend you can smell the barbecuey smells through the screen. It’s just like being in Disneyland!

Beef Skewers

The Bengal Beef Skewer and the Banyan Beef Skewer are actually pretty similar — except their sauces couldn’t be more different. But, if you like sweet AND spicy, you’re going to want to try both of them!

Banyan Sauce

If you like spicy food, the Banyan Sauce has a great kick to it (don’t worry, it’s not face-meltingly hot or anything!). The sauce is a little peppery without being too hot. So, it’s a nice, milder spice that has some zest!

Ingredients:

• 1 cup of soy sauce
• 1 1/2 cups of water
• 1 tbsp of ground black pepper
• 3 tbsp of sesame seed oil
• 1 tsp of ground red pepper
• 1/2 tsp of cayenne pepper
• 1 tbsp of granulated garlic
• 3 tbsp of cornstarch

You’ll want to combine all of the ingredients above into a pot and bring them to a boil. Add a spoonful or two of cool water to the cornstarch in a cup or bowl and stir til it’s a pourable consistency. Pour that into your sauce, while stirring, to thicken.

Zulu Sauce

Some Disney foodies might not be the biggest fan of spicy food (and that’s totally okay!). If you want something a bit lighter, Zulu Sauce has a sweetness that blends wonderfully with the beef.

Ingredients:

• 1 cup of teriyaki sauce
• 1 cup of lite soy sauce
• 1 tbsp of red wine vinegar
• 1 cup of dark brown sugar
• ½ cup of sherry cooking wine
• 2 whole bay leaves
• 1 tbsp of ground black pepper
• 2 tbsp of fresh ginger root
• 2 tbsp of fresh garlic
• Cornstarch as needed to thicken

Combine all of your ingredients together and cook them over low heat until the mixture is bubbling and warm. Remove the bay leaves. Mix the cornstarch with a bit of cold water and slowly add the combination to your sauce to thicken it!

Beef for the Skewers!

You’ll use the same tools to make the beef for both skewers. First, soak 6 bamboo skewers in water (at least 15 minutes or so but an hour is preferable. Even longer is better.) to avoid them burning on your grill and place 3 pieces of 1 oz. sirloin beef chunks on each skewer.

Cook them on your grill for 3 minutes on each side or until your preferred level of doneness. After you’ve cooked the beef on the grill, brush your skewers with the sauce of choice and serve them!

Bacon-Wrapped Asparagus Skewer

This skewer seems to simple (and it is!) but it’s always surprisingly delicious and one of our favorites.

Best of all, it’s so simple to make that it almost doesn’t need a recipe!

Ingredients:

• One bunch of fresh asparagus
• One pack of regular-thickness bacon

Soak those skewers ahead of time and when ready, cut the last couple inches from the asparagus spears and trim into 3 inch long pieces. Cut the strips of bacon into three equal-sized pieces. Wrap a portion of bacon around an asparagus piece and skewer with your stick to keep it in place. Repeat with 3-4 more pieces per skewer. Cook over medium heat on your grill rotating frequently until bacon appears cooked through and starting to crisp (about 8-10 minutes).

Chieftain (Chicken!) Skewer

Last, but not least, one of Bengal Barbecue’s other famous skewers is the Chieftain Skewer made with chicken and BOMB Polynesian Sauce! WARNING: Once you try this skewer, you might want it every night for dinner. But be prepared — this one takes some prep work and some time!

Ingredients:

• Chicken breasts, cut into long strips
• 4 whole cloves
• 1 tbsp of red wine vinegar
• 1 cup of ketchup
• 1/2 cup of crushed pineapple
• 1/2 cup of brown sugar
• 1/2 cup of soy sauce
• 1/4 cup of orange juice concentrate
• 3 tbsp of water
• One red bell pepper
• One can of pineapple chunks or fresh pineapple, cut into chunks

Polynesian Sauce

In order to make the Polynesian Sauce, you’ll want to place the red wine vinegar and cloves into a saucepan and bring them to a simmer. Strain the cloves from the vinegar and then discard them. Let the vinegar cool completely before you mix in the rest of the ingredients.

Chicken for the Skewers!

Cut your chicken breasts into long strips and place the chicken inside of the sauce (a ziploc baggie is good for this task). Leave it in the fridge for 24 hours.

After the chicken is done marinating, you’re going to want to steam the chicken (which is the fun part!!). Cut four large pieces of foil, fold up the edges of one sheet, and seam the sides shut. Take a few pieces of your marinated chicken and place them inside. Add extra marinade to the top and seal the packet closed (SAVE that marinade for later!). Repeat this process until all of your chicken is sealed away.

Preheat your oven to 375 degrees. Fill an oven-safe dish with around half an inch of water and place the foil packets inside the dish. Cook your chicken in the oven for 15 to 20 minutes or until the chicken is thoroughly cooked through. Be careful, though! The steam will be hot when you open the packets! You can also use a steamer basket if you have one.

Soak your bamboo sticks in water so they don’t burn on the grill and let your chicken cool a bit. Chop your red bell pepper into 2-inch pieces. Once cool, skewer up the chicken with the bell pepper pieces and pineapple. Stick your skewers onto the grill for just a few minutes until they are grilled lightly.

Put the leftover Polynesian Sauce marinade into a pot. Bring it to a boil over the stove. After the sauce comes to a boil and thickens a bit, remove it and set it aside. Once your skewers are done grilling, take some of the sauce and brush or spoon it over them! And, then you’ve got those DELICIOUS Chieftain Skewers!!

All that grilling and marinating and mixing is SO worth it in the end for these skewers! You can even leave the sauces aside if you want to try the chicken with the Bengal Sauce or the beef with the Polynesian sauce! However you decide to mix and match, your family is going to loooove you for making this awesome dinner.

Take a look at all our other recipes from the Disney Parks here!

Heather Sievers is DisneyFoodBlog’s Dining in Disneyland columnist! Check out more of her adventures at @DininginDisney on Instagram!

Have you tried the skewers from Bengal Barbecue before? What’s your favorite? Let us know in the comments below!