Barbecue recipes


Once you've mastered lighting the barbecue, try out some fantastic barbecue recipes…

 

Quick index
 

Carrot and sesame seed burgers
Portobello burgers
Smoky veggie kebabs
Aubergine and halloumi rolls
Pepper and feta parcels
Aubergine with spicy apricot tabbouleh
Spiced sweet potato slices

Chicken tikka skewers
Barbecued pork spare ribs
Really easy beef burgers
Barbecued coriander salmon

Vanilla peaches
Barbecued melon pieces
Barbecued pineapple with honeycomb ice cream

 

Vegetarian and vegan barbecue recipes

 

Carrot and sesame seed burgers


Source: BBC Good Food magazine

Ingredients (serves 6)

  • 750g carrots, peeled and grated
  • 410g can chickpeas, drained and rinsed
  • 1 small onion, roughly chopped
  • 2 tbsp tahini paste, plus 1 tsp to serve
  • 1 tsp ground cumin
  • 1 egg
  • 3 tbsp olive oil
  • 100g wholemeal breadcrumbs
  • zest 1 lemon, plus 1 tsp juice
  • 150ml pot natural yogurt
  • 6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
  • 3 tbsp sesame seeds

 

Method

  1. Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tablespoons tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tablespoon oil in your largest frying pan, tip in the remaining carrot and cook for
    8-10 minutes, stirring until the carrot is softened - it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
  2. Divide the mixture into six, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.
  3. Light the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 minutes on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.

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Portobello burgers (potentially vegan)


Source: All recipes

Ingredients (serves 4)

  • 4 portobello mushrooms caps
  • 4 slices mozzarella or Taleggio cheese (optional or try a vegan version)
  • 4 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt and freshly ground black pepper to taste

 

Method

  1. In a shallow dish, whisk together vinegar, oil, basil, oregano, garlic, salt and pepper. Place the mushroom caps in the dish and turn to coat with the vinegar mixture. Let stand at room temperature for 15 minutes or so, turning twice.
  2. Place mushrooms on the barbecue, reserving marinade for basting. Cook for 5-8 minutes on each side, or until tender. Brush with marinade frequently. Top with optional cheese during the last 2 minutes of barbecuing.

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Smoky veggie kebabs (vegan)

 

Ingredients (serves 4)

  • 1 pack firm, smoked tofu, cut into 3 cm cubes
  • 12 button mushrooms
  • 2 red peppers, cut into square pieces
  • 1 green pepper, cut into square pieces or chunks of red onion
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • small handful chopped fresh thyme/winter savory
  • small handful chopped fresh rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

 

Method

  1. Thread smoked tofu cubes, mushrooms and peppers/onion alternately on skewers.
  2. In a small bowl, mix together olive oil, lemon juice, garlic, fresh herbs and salt and pepper. Brush smoked tofu and vegetables with mixture.
  3. Brush cooking grate with oil, and place kebabs on the barbecue. Baste frequently with oil mixture. Cook for about 4-6 minutes, or until mushrooms are tender and thoroughly cooked.

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Aubergine and halloumi rolls


Source: Vegetarian Society

Ingredients (serves 4)

  • 1 large aubergine
  • 225g halloumi, cut into 8 pieces
  • 150ml olive oil
  • 8 tsp sundried tomato paste
  • 8 basil leaves
  • 16 cocktail sticks, soaked in water for 30 minutes

 

Method

  1. Trim the end and slice the aubergine into 8 thin slices, lengthways.
  2. Season the olive oil with freshly ground black pepper and brush over one side of each slice.
  3. Spread 1 teaspoon of sundried tomato paste over each slice then place a basil leaf topped with a piece of halloumi on one end and roll up. Secure by skewering with two criss-crossed cocktail sticks.
  4. Brush the outside of the rolls with olive oil and barbecue for about 5-6 minutes on each side until tender and starting to char.

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Pepper and feta parcels


Source: Olive Magazine

Ingredients (serves 8)

  • ½ red onion, peeled and cut into wedges
  • 4 baby courgettes, halved and sliced
  • 16 small cherry tomatoes
  • 16 small black olives
  • 200g feta cheese
  • 2 tbsp shredded basil
  • olive oil
  • 4 red peppers, halved, seeds removed

 

Method

  1. Mix the onion, courgettes, cherry tomatoes and black olives. Crumble over the feta and add the basil. drizzle with olive oil and season.
  2. Divide mixture between the pepper halves and wrap each in tin foil. Arrange on a baking tray and cook on a rack over the barbecue or in a hot oven until the vegetables are tender.

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Aubergine with spicy apricot tabbouleh (vegan)


Source: BBC Good Food magazine

Ingredients (serves 1)

  • 1 aubergine
  • 4 soft dried apricots, roughly chopped
  • 2 tbsp chickpeas from a can
  • 1 spring onion, sliced
  • 25g couscous
  • 4 tbsp chopped herbs like mint, coriander and parsley
  • 3 tbsp olive oil
  • juice ½ lemon
  • ½ -1 tsp harissa, to your taste
  • few pinches ground coriander

 

Method

  1. Boil the kettle and tip the couscous into a heatproof bowl. Rub in the harissa with your fingers, then stir in the apricots and ground coriander. Pour over 2½ tablespoons boiling water, cover, then leave the couscous to swell for 5 minutes.
  2. When the couscous is cooked, fluff it up with a fork and stir in the spring onion, chickpeas, 2 tablespoons chopped herbs, 1 tablespoon oil and all but 1 teaspoon of the lemon juice. Season well and set aside.
  3. Slice a thick slice off the rounded end of the aubergine. Using a small knife and teaspoon, cut and scrape out most of the aubergine flesh until you have a 1-2cm thick shell left. Brush inside and out with another tbsp of oil, then tightly pack in the couscous. Return the slice to the bottom of the aubergine to seal, then wrap tightly in two layers of foil. The stuffed aubergine will sit happily for up to a day in the fridge.
  4. Just before you begin barbecuing, mix the remaining herbs with the remaining oil and lemon juice and some seasoning. Sit the aubergine over the coolest part of the barbecue, and cook for about 30 minutes, turning. To test if the aubergine is done, stick in a skewer - if the aubergine feels soft and the skewer feels hot when it comes out then it's ready. To serve, unwrap the aubergine and thickly slice. Sit a few slices on a plate and drizzle with the herby dressing.

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Spiced sweet potato slices (vegan)


Source: Vegetarian Society

Ingredients (serves 4)

  • 2 large pink sweet potatoes, peeled and left whole
  • 2 tbsp olive oil
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp ground cardamom seeds
  • sea salt to taste

 

Method

  1. Parboil the sweet potatoes for about 10 minutes, until just tender.
  2. Allow to cool slightly and cut into 6mm slices, lengthways.
  3. Mix the olive oil and spices together, brush them over the slices of sweet potato and then place over hot barbecue coals for a few minutes on each side until crisp and golden.
  4. Sprinkle with sea salt and serve immediately.

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Meat and fish recipes

 

Chicken tikka skewers


Source: BBC Good Food magazine

Ingredients (serves 4)

  • 4 boneless, skinless UK and organic/free range chicken breasts, cubed
  • 250g pack cherry tomatoes
  • 150g pot low-fat natural yogurt
  • 2 tbsp hot curry paste
  • 4 wholemeal chapattis, warmed, to serve


For the cucumber salad

  • 50g pack lamb's lettuce or pea shoots
  • ½ cucumber, halved lengthways, deseeded and sliced
  • 1 red onion, thinly sliced
  • juice 1 lemon
  • handful chopped coriander leaves

 

Method

  1. Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hour or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
  2. Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 minutes, turning from time to time, until cooked through and nicely browned.
  3. Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.

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Barbecued pork spare ribs


Source: All recipes

Ingredients (serves 10)

  • 2-2.5kg UK and organic/free range pork spare ribs, cut into serving size pieces
  • 100g butter
  • 1 medium onion, chopped
  • 1 tbsp minced garlic
  • 110ml distilled white vinegar
  • 225ml water
  • 225ml ketchup
  • 225ml barbecue sauce
  • juice of 1 lemon
  • salt and freshly ground black pepper to taste

 

Method

  1. Place ribs in large frying pan or roasting tin. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain.
  2. While the ribs are simmering, melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tender; remove from heat.
  3. In a blender, combine 225ml water, vinegar, ketchup, barbecue sauce and lemon juice. Pour in the melted butter mixture, and purée for 1 minute. Pour into the saucepan, and season to taste with salt and pepper. Bring to a boil and then remove from heat.
  4. Place the boiled ribs in a roasting tin, and mix with the sauce. Cover, and refrigerate for at least 2 hours, up to overnight.
  5. Preheat barbecue for medium-high heat.
  6. Brush cooking grate with oil. Cook ribs for 10-20 minutes, or until well browned, basting with sauce and turning frequently.

If you like your spare ribs spicy add Tabasco sauce or crushed chillies to taste.

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Really easy beef burgers


Source: BBC Good Food magazine

Ingredients (serves 4)

  • 500g pack lean, UK and organic/free range minced beef
  • 4 slices mild cheddar, if you want to make cheeseburgers
  • 1 tsp mild chilli powder


For the bun and toppings

  • 4 burger buns
  • choice of lettuce, cucumber, gherkin, tomato and red onion
  • ketchup or mayonnaise, or both

 

Method

  1. Flavour the meat: put the meat in a mixing bowl, then sprinkle over the chilli powder and a little salt and pepper. Mix well with your hands or use a fork. The mild chilli powder gives the meat added flavour without making it too spicy.
  2. Shape into burgers: divide the mixture into 4 equal pieces, then shape with your hands into round burgers about the width of the buns, or pack the mixture into large presentation rings (if you have them) placed on a chopping board. You need to press down on the meat to compact it, then carefully lift off the rings - a bit like making sandcastles.
  3. Now get cooking: fry the burgers on a hot griddle or grill them outside on the barbecue for 5 mins on each side, turning them carefully with a metal spatula. Take care as hot fat from the meat may spit a little.
  4. Top with cheese and toast the buns: if you want to make cheeseburgers, put a slice of cheese on top of the burgers when you turn them over and let it melt while the other side cooks. When they are ready, cut the burger baps in half and warm them in the toaster or on the barbecue - take care that you don't burn them.
  5. Prepare the toppings: meanwhile, prepare the toppings of your choice. Separate the lettuce into leaves. Then, using a sharp knife, thinly slice the tomato, cucumber and gherkin on a separate board to the one you prepared the burgers on. Peel and finely chop the red onion.
  6. Assemble and enjoy: spread a little mayonnaise or ketchup - or both if you like - onto the toasted buns, then top with your burgers and salads of your choice, followed by the remaining half bun.

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Barbecued coriander salmon


Source: All recipes

Ingredients (serves 6)

  • 4 salmon steaks, sustainably fished
  • 400g honey
  • juice of one lime
  • 1 bunch coriander leaves, chopped
  • 2 cloves garlic, chopped
  • salt and freshly ground black pepper to taste

 

Method

  1. In a small saucepan over medium-low heat, stir together coriander, garlic, honey and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
  2. Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
  3. Prepare barbecue for medium high heat.
  4. Lightly oil barbecue's cooking grate. Cook for 5-8 minutes on each side, or until fish is easily flaked with a fork.

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Dessert recipes

 

Vanilla peaches (potentially vegan)


Source: Olive magazine

Ingredients (serves 6)

  • 6 peaches, halved or quartered and stoned
  • 4 passion fruits
  • 1 lemon, juiced
  • 2 tbsp light muscovado sugar
  • ½ vanilla pod
  • 1 tsp ground cinnamon
  • crème fraîche, cream, or soya cream to serve

 

Method

  1. Halve the vanilla pod and remove the seeds. Mix the seeds with the sugar, cinnamon and lemon juice and brush over the cut sides of the peaches. Put cut-side down on the barbecue and cook for 3-4 minutes or until caramelised.
  2. Serve warm or cold with the passion fruit squeezed over and cream or crème fraîche.

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Barbecued melon pieces (vegan)


Source: bbq.about.com

Ingredients (serves 4)

  • 1 cantaloupe, cut into cubes
  • One third cup golden syrup
  • ¼ cup vegan margarine
  • 2 tbsp brown sugar
  • ½ tsp cinnamon
  • skewers

 

Method

  1. Place cantaloupe on skewers.
  2. Combine syrup, margarine, cinnamon, and brown sugar in a saucepan. Once melted, brush mixture onto cantaloupe.
  3. Place skewers on a lightly oiled grate and cook over high heat for 1-2 minutes.
  4. Serve with vegan ice cream and remaining syrup sauce.

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Barbecued pineapple with honeycomb ice cream


Source: Olive magazine

Ingredients (serves 4)

  • 1 pineapple
  • 568ml double cream
  • 250ml condensed milk
  • 100g golden caster sugar
  • 2 tbsp golden syrup
  • 1 tsp bicarbonate of soda

 

Method

  1. To make the honeycomb, put the sugar and syrup in a small saucepan and gently melt the sugar. Increase the heat and simmer until it begins to darken and caramelise. Add the bicarbonate of soda, mix briefly and immediately pour onto a sheet of baking paper while it is still frothy. Leave to cool and set, then break up into small pieces.
  2. Whisk the cream until it is floppy, add the condensed milk and whisk again until it holds its shape. Fold in the honeycomb pieces. Spoon into a freezer container or a loaf tin lined with clingfilm and freeze overnight. Remove 20 minutes before serving. For the adults, turn the ice cream out of the container or tin (peel off the clingfilm) and slice to serve. The kids might prefer scoops.
  3. Cut the base and leaves off the pineapple, stand it on one end and, using a sharp knife, carefully cut the peel off in strips from top to base all the way round. Cut into 8 wedges, put on the barbecue and cook for 3-4 minutes on each side. Serve with the ice cream.

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