Mouthwatering BBQ recipes

• Preheat your BBQ for around 15 minutes so the cooking surface is evenly hot and ready to sear properly

• Use a quality meat thermometer to check doneness and avoid overcooking or undercooking

• Lightly oil the grill plates before cooking to reduce sticking and help create those classic char marks

• Keep long-handled tongs nearby so you can turn food safely without getting too close to the heat

• Create two heat zones: a hotter side for quick-cooking foods and a lower heat area for larger or slower-cooking cuts

• Have a small spray bottle of water within reach to quickly manage flare-ups and prevent burning

Alright, let's cook!

Method

1. Peel the prawns, leaving the heads and tails intact. Devein and rinse under cold water.

2. Slice each prosciutto piece lengthways into two.

3. Lay the prosciutto strips flat, place a prawn on each, top with a sage leaf, then wrap tightly.

4. Refrigerate until ready to cook.

5. Lightly oil the BBQ plate and heat to low–medium.

6. Cook prawns for about 3 minutes per side until golden and crisp.

To serve: Add a squeeze of grilled lemon for a fresh finish.

Method

1. Butterfly the chicken by removing the backbone and flattening it. Tuck the wing tips underneath.

2. Blend remaining ingredients into a paste and coat the chicken well.

3. Marinate overnight if time allows, or cook straight away.

4. Preheat BBQ to medium heat. Place chicken skin-side down and cook with the hood closed for 30 minutes.

5. Flip and cook for another 20–30 minutes until golden and cooked through.

6. For extra crispness, finish on higher heat for a few minutes.

The chicken is ready when it reaches an internal temperature of 75°C at the thickest part, or when juices run clear.

Tip: Any leftover marinade should be brought to a boil before serving as a sauce.

Method

1. Preheat BBQ to medium-high.

2. Cut beef into 5 cm chunks.

3. Toss in peri peri sauce and orange juice.

4. Thread onto skewers and cook for 2 minutes each side until charred.

5. Reduce heat, close the lid and cook for a further 4-5 minutes to your liking.

6. Rest for 5 minutes before serving.

Mix chimichurri ingredients together and serve alongside, with a dollop of sour cream.

Method

1. Soak 8 bamboo skewers in water for 20 minutes.

2. Combine dressing ingredients and marinate haloumi in half.

3. Preheat BBQ to high. Thread haloumi and zucchini onto skewers.

4. Lightly oil, season, and grill for 3-4 minutes, turning until lightly charred.

Serve with the remaining dressing spooned over and extra lemon wedges on the side.

Method

1. In a bowl, combine olive oil, ras el hanout, garlic, salt and pepper. Add lamb cutlets and toss to coat well. Set aside to marinate briefly.

2. In a separate bowl, mix yoghurt, garlic, sumac and lemon juice. Season to taste and add a little water if needed to loosen. Set aside.

3. Combine the warm grains, dates, herbs and spring onion in a large bowl. Dress with olive oil and red wine vinegar, then season to taste.

4. Preheat BBQ to medium-high heat. Cook lamb cutlets for 2-3 minutes per side for medium-rare, or to your liking.

5. Rest the lamb for a few minutes, then serve with the grain salad and sumac yoghurt on the side or spooned over. Add lemon wedges to finish.

Recipes kindly provided by BeefEater

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