Ten Sizzling Barbecue recipes. - Recipesupermart

Ten Sizzling Barbecue recipes.

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Temperatures are expected to soar to 36C this weekend. Here are some of the most tantalising barbecue recipes.

Some of the season’s best―and easiest―recipes come sizzling off your grill. Choose your own menu from these favourite recipes.

However much you love your summer barbecue parties, you probably won’t be going through your entire bag of charcoal briquettes any time soon. So, take advantage of your charcoal excess by putting them to good use in other ways!

In the garden, charcoal is great for adding carbon to your compost and keeping your soil moist. For a temporary furniture scratch fix, fill in scratch on dark wood furniture or floor with charcoal.



The perfect barbecue burger

To make 4 large beef burgers,

Mince or chop 1lb lean rump or top rump. Add 1 level tbsp celery salt, 1 level tbsp dried oregano and 1 tsp freshly ground black pepper.
Mix well, then form into 4 evenly sized patties, about ¾in thick – use a round biscuit cutter to shape them, if you have one.
Light the barbecue and wait until the embers turn white. Place the burgers on the barbecue and cook for about 4 minutes on each side.
Split the baguette (or ciabatta rolls) and toast the cut side lightly. Spread with mayonnaise on one side and add sliced cornichons (baby gherkins). Lay a couple of romaine (or cos) lettuce leaves over the mayonnaise, then tomato, burger, ketchup and finally, the second slice of bread.






Tandoori-style chicken legs

Serves 4.
8 chicken legs
¼ small red onion
2 cloves of garlic
1 thumb of ginger
½ a bunch of fresh coriander
100ml Greek yogurt
1 tsp toasted then ground cumin
1 tsp ground coriander
½ tsp ground black pepper
1 tbsp honey
1 tbsp vinegar
Slash the chicken pieces a few times to reduce cooking time and allow the flavour to penetrate.
Heat your barbecue to medium. In a Magimix or a pestle and mortar, grind the onion and garlic with the ginger and fresh coriander; add the yogurt and remove to a bowl big enough to marinade all of the chicken pieces. Add the spices, honey and vinegar and mix well. Season the marinade with salt, and then drop in the chicken pieces. Mix them around in the marinade and rub the yogurt mixture into the flesh with your hands.
After marinating for at least half an hour, put the chicken pieces onto the hottest part of the grill. Turn each piece once until it is satisfyingly browned and looking delicious, then move them to a cooler part of the grill to cook gently, turning every few minutes, for about 15 minutes. Cut into the meat to check it is done. It should not be at all bloody, though remember that chicken legs do stay a little red in colour even when they’ve been fully cooked.



Pork chops with a herb sauce

Serves 4.
8 small or 4 large pork loin chops
For the marinade
2 tbsp raspberry vinegar
2 tbsp cold-pressed rapeseed oil
1 tsp crushed pink peppercorns
Tthe leaves from 1 sprig of marjoram/oregano, finely chopped
For the sauce:
2 egg yolks, lightly beaten
1 tbsp capers, rinsed and chopped finely, then patted dry with a towel
1 tbsp cornichons, chopped and patted dry with a towel
4 tbsp finely chopped flatleaf parsley
1 tbsp finely chopped chives
6 tbsp olive oil
Put the pork chops between two sheets of greaseproof paper and pound with a rolling pin until half a centimetre thick. Mix together the marinade ingredients in a bowl and add the pork.
Turn to coat well and leave for an hour to let the flavours develop, then take out the chops and wipe off the marinade. Season the pork with salt and black pepper and grill over coals for no more than five minutes each side, or until the meat juice droplets rising to the surface of the chops are clear coloured or only very slightly pink.
Meanwhile make the sauce: put the egg yolks in a bowl and stir in all the ingredients except the oil. Once mixed, beat in the oil tablespoon by tablespoon, until you have a rich, thick green emulsion. Season to taste with salt and serve with the grilled meat.





Paprika chicken and grilled vegetables

Serves 6.
A whole chicken works well on the barbecue: just ask your butcher to butterfly it for you so you can grill it easily.
For the chicken:
1 large chicken, butterflied
2 cloves of garlic
1 tbsp hot smoked paprika
3½ fl oz/100ml water
2 tbsp olive oil
For the vegetables:
1 red pepper
1 large aubergine, cut into 1cm slices
3 courgettes, thinly sliced lengthways
Handful of basil, leaves torn off
2 tbsp olive oil
Juice of 1 lemon
Crush the garlic with a little salt, add the paprika, the water and then the olive oil. Rub three quarters of this mixture all over the chicken, retaining a little to put on at the end when it is cooked.
Set the chicken aside while you cook the vegetables. Roast the pepper whole until it is black all over. Place it in a bowl and cover with clingfilm while you cook the other vegetables. Place the aubergine and courgette on to the grill, turning them often until they are nicely browned and completely soft. When ready, lay them flat on a tray to prevent them going soggy. Once the pepper is cool, peel the black skin from it, discarding the seeds and stem, then rip the pepper into strips. Set to one side.
You need the barbecue to be quite cool at this point. Place the chicken on the grill, skin-side down, and grill for about 10 minutes until the skin is nicely brown. Turn over and finish the cooking flesh-side down for another 10 minutes. Cut into the flesh to check it is cooked through, and remove to a board. Drizzle with the remaining paprika sauce.
Mix the vegetables with the basil leaves, olive oil and the juice of a lemon. Serve at room temperature alongside the chicken.




Barbecued lamb kebabs

Serves 6.
For the kebabs
600g (1lb 4oz) cubed leg of lamb
75ml (2¾fl oz) olive oil
1½ tsp ground cinnamon
1 tsp ground allspice
2 tsp ground cayenne
2 cloves garlic, crushed
For the sabzi khordan
Small bunches of fresh mint, basil, tarragon and flat-leaf parsley
150g (4½oz) really fresh watercress (try to get bunched not bagged)
350g (12oz) really fresh radishes, leaves intact and sprightly
1 small bunch spring onions, trimmed
300g (10½oz) feta, in big chunks
1 red onion
To serve
Arab flatbread, ciabatta or focaccia
Lemon wedges
Extra-virgin olive oil
Greek yogurt mixed with crushed garlic and chopped mint
Trim the lamb of any fat or sinew. Mix all the other kebab ingredients in a bowl with some black pepper and put in the lamb. Turn the meat over to coat, cover with clingfilm and refrigerate for anything from two to 24 hours. Turn the meat over every so often. If you are using wooden skewers make sure to soak them in water so that they don’t burn on the barbecue.
To prepare the sabzi put the herbs, watercress, radishes, spring onions and feta on to a platter. I like to arrange them all in separate bunches. Drizzle a little oil on to the cheese. Peel and halve the onion and, cutting from top to bottom, slice into slim wedges. Add to the platter in a little pile.
Thread the lamb cubes on to six skewers and season with salt. Cook on the barbecue or a griddle pan until golden brown all over. It’s best if they are still pink in the middle so give them about seven minutes. Keep turning.
Serve with the sabzi khordan, flatbread, lemon wedges, more extra-virgin oil and a bowl of Greek yogurt into which you’ve stirred some crushed garlic and chopped mint. The idea is that people tear off their own leaves and eat with everything else using their fingers.





Grilled sweet potatoes with lemon zest, mint and feta

2 large sweet potatoes
4 tbsp olive oil
5oz/140g feta, crumbled
Grated zest of a lemon
Leaves from 8 sprigs of mint
1 lemon cut into wedges
Cut the sweet potatoes into half-inch/1cm slices. Toss them in 2 tbsp olive oil until coated and sprinkle lightly with salt.
Arrange the slices around the edge of the barbecue grill, away from the hottest coals.
Cook for 10 minutes or so on each side, until tender and striped with black.
Arrange the slices on a plate and scatter over the feta, lemon zest and mint leaves.
Trickle over the rest of the oil and serve with lemon wedges to squeeze over.



Barbecued aubergine salad

Serves 4.
1 large or 2 small aubergines
4 slices of sourdough bread, crusts removed, and processed into rough breadcrumbs
2 tbsp chopped flatleaf parsley
2 tbsp chopped dill
4 tbsp extra-virgin olive oil
100g soft goat’s cheese
Place the whole aubergine on the barbecue and cook, turning occasionally, until the skin is browned and crisp and the insides soft. It will collapse as it cooks, but that is OK.
Take the aubergine off the heat, place in a colander over a bowl or sink and split it in half. Scoop the flesh out into the colander, allowing the water inside to run away completely. Reserve the skins, pat them dry with a towel and put on a serving dish – they add flavour to the salad. Toast the breadcrumbs in a pan until golden, and set aside. Transfer the drained aubergine flesh to a board and chop, then spoon on to the aubergine skins.
Scatter over the breadcrumbs then sprinkle on the herbs with a large pinch of salt. Finish with extra-virgin olive oil and serve with some goat’s cheese.




Easy tomato and red pepper salsa, perfect with burgers or sausages
Mix 4oz/110g quartered cherry tomatoes with a chopped clove of garlic, a chopped deseeded red chilli, 4oz/100g chopped roasted red peppers, 2 tbsp olive oil, a splash of sherry vinegar, salt and ripped basil leaves.
(Also try: Salsa verde. Chop the leaves from 5 sprigs each of basil and mint and a small bunch of parsley, 4 anchovies and a clove of garlic. Mix with 1 tbsp Dijon mustard, 1 tbsp capers in vinegar, 1 tbsp coriander seed and enough oil to make a pouring consistency. Season to taste. Or Chimichurri: Chop the leaves from a large bunch of parsley, 2 sprigs of oregano and 2 garlic cloves. Mix with 2 tbsp red wine vinegar, 8 tbsp olive oil, salt, pepper and dried chilli flakes.)



Grilled peaches with grappa

Serves 4.
4 large white peaches
1 vanilla pod
4 tsp caster sugar
3½ fl oz/100ml grappa or brandy
Chop the vanilla pod and put it into a pestle and mortar. Add the sugar and bash the two together to make a coarse vanilla sugar. Cut the peaches in half and remove the stones. Sprinkle the vanilla sugar on to the peaches with the grappa. Leave to macerate for a few minutes. Grill over gentle coals until the outside is nicely brown and the fruit has started to soften. Serve with mascarpone, crème fraîche or yogurt.



Marshmallow kebabs with raspberry sauce

Serves many.
300g raspberries
1 tbsp sifted icing sugar
1 bag pink and white marshmallows
Cocktail sticks or bamboo skewers
Blend the raspberries and icing sugar, then pass through a sieve to remove the seeds. Place in a bowl and chill.
To grill the marshmallows, hold them briefly over the hot coals, using an oven glove and turning as soon as they begin to take on colour and melt. Place on a plate lined with baking paper. Serve with the raspberry sauce.

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