Summer is just around the corner and it is about the become barbecue season. Sitting out the back sipping on cocktail, maybe your just back from a beach day, maybe you and your friends are having a disposable barbecue, maybe it is sunny outside and your wanting a different style of dinner, no matter what your excuse for this barbecue is, these are the perfect recipes!
From juicy lamb skewers to an amazing pork, these recipes are amazing to hand out at the barbecue are perfect for filling your plate, along with some little side dishes I will share recipes too! All of these meals are quick, easy, and amazing! So what are you still waiting for, lets get barbecuing!
Juice lamb skewers- barbecue recipe 1!
juicy lamb on skewers with the freshness and bite of crunchy garden vegetables in a pickled dressing. Perfect for one of the main meats on your barbecue!
Here is the short list of ingredients that it takes to make this meal-
– 3 garlic cloves
– 4 tbsp rapeseed or olive oil
– 2 tbsp cider vinegar
– large bunch thyme
– 600g boneless lamb leg meat, cut into small chunks
If you want to make the side salad that will sit nicely on the side of your plate,
– 1 cucumber, chopped into chunks
– 6 radishes, halved and sliced
– 1 fennel bulb, quartered and finely sliced
– 1⁄2 tsp golden caster sugar
– 4 tbsp cider vinegar
– small handful dill sprigs
Step 1
Start off by crushing up your garlic until it is like a paste using a pinch of salt on the board too. You can do this either using the back of a chefs knife or a kitchen knife. Whisk it in with the oil, thyme and vinegar in a bowl. Set aside 1 tbsp of the marinade, then mix the rest through the lamb so that it’s well coated.
Step 2
Cover the lamb and marinate it for at least two hours, but if you can, it will be even more full of flavour if you leave it to marinate over night! If you want to use wooden cocktail skewers for your meat, soak them in cold water for 30 minutes first.
Step 3– if you are making the optional side salad.
About 30 mins before you cook the lamb, combine all the vegetables in a bowl, season with salt and the sugar, then add the vinegar and toss through the dill.
Step 4
Organise your marinated meat onto your soaked wooden skewers and then heat up your barbecue! Grill these on both sides until they are charcoaled, and then pour over the left over glaze, and then they are ready to serve!
Pork belly steaks- barbecue recipe 2!
These pork belly steaks with a sticky BBQ sauce is perfect stuck in a bun- as soon as it comes off the BBQ! There is so little ingredients needed!
-500g pork belly slices
For the sauce…
-4 tbsp ketchup
-1 tbsp Worcestershire sauce
-1 tbsp light brown sugar
-1 tbsp cider vinegar
-1 tbsp dark soy sauce
-1 tsp English mustard
-1 clove garlic, crushed
Step 1
Start off by preheating your oven, at either 160C/fan 140C/gas mark 4. Dry out your slices of pork belly and dry them off with kitchen paper and season them with a pinch of salt and pepper! Measure out all the ingredients for the sauce and mix them in a bowl and toss the slices in the sauce in a roasting tin. Cover tightly with foil and roast for 1hr 30 mins, until completely tender.
Step 2
Then uncover and remove the foil and then put it on the barbecue and grill it on both sides for 3-4 minutes and turning it halfway and brushing over the sauce from the tin, until the sauce becomes sticky and thick, and the meat is charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with coleslaw or on a plate with this amazing tzatziki!
BBQ tandoori style chicken- barbecue recipe 3!
These chicken thighs in a yoghurt based Indian marinade are perfect to grill on the BBQ! Again, they are perfect to go with a cool corn on the cob which is done on the barbecue as well, click on this link here to get the recipe for it!
Here is the list of ingredients that you need to make this yoghurt based marinated barbecue chicken!
-8 chicken thighs, on the bone, skin removed
-2 tbsp lemon juice, plus wedges to serve
-large knob of butter, to serve
For the marinade…
– 125g pot full-fat plain yogurt
– 4 fat garlic cloves
– thumb sized piece ginger, peeled
– ½ – ¾ tsp red chilli powder
– 1 tsp cumin powder
– 1 tsp garam masala
– 1 tbsp vegetable oil
Step 1
Using a chef or kitchen knife, put 3 slashes down to the bone of the chicken, this allows the sauce to get all the way to the middle during the time it is marinating, which means it will be full over more flavour and it will cook quicker as it will be more even. If you have the time, toss with the lemon juice and 1 tsp salt in a bowl and leave to marinate for 1 hr.
Step 2
Mix together all the marinade ingredients and blend them until they are smooth (add the extra lemon and salt if you skipped the first marinating stage). Pour it over the chicken and leave it to marinate into it in the fridge for 3-4 hours. Once it has marinated, grill it on the barbecue and cook, turning often, for 20-25 mins until charred and cooked through.
Step 3
Top the chicken with the butter and leave to melt, then serve with lemon wedges, and then pop it on a plate with your sides of choice on it!
That is it! For more recipes, reviews and articles like this click on this link here!
