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12 new recipes for BBQs

BBQ recipe inspiration: We just bought our first BBQ and had people over at the weekend. It was great fun! But we’re not the type…

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BBQ recipe inspiration:

We just bought our first BBQ and had people over at the weekend. It was great fun! But we’re not the type of people that just want to do the normal sausages and burgers. My boyfriend seasoned and cooked a joint of lamb on it. It was brilliant!

If you’re struggling for BBQ recipe inspiration this summer (want to do something different from bangers and burgers!) then cast your eye over the recipe suggestions below, courtesy of Flogas Gaslight – who provide gas bottles for BBQs:

BBQ turkey burgers

Turkey doesn’t have to just be for Christmas with this brilliant recipe!

  • 1/4 cup mayonnaise
  • 2 tablespoons minced fresh basil (divided)
  • 1/4 cup milk
  • 2 tablespoons finely chopped onion
  • 1 tablespoon dry bread crumbs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 ounces ground turkey
  • 4 hamburger buns, split
  • 4 lettuce leaves
  • 1 large tomato, sliced

Recipe

Combine mayonnaise and a tablespoon of basil in a mixing bowl. Cover and place into a fridge until serving. Apply non-stick cooking spray to your grate and preheat the grill. In another bowl, mix milk, onion, salt, bread crumbs, salt, pepper and the rest of the basil. Add the turkey and mix well, then mould the mixture into patties, placing onto the grill over an indirect medium heat. Grill for 5 to 6 minutes on each side, serving when the meat is no longer pink. Serve on buns with lettuce, tomato and basil mayo.

Citrus salmon and zesty salsa

Salmon-

  • 1/2 cup raspberry vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons ground fresh coriander
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon olive oil
  • 1/2 teaspoon hot pepper sauce
  • 1/8 teaspoon pepper
  • 4 salmon fillets (6 ounces each)

Salsa-

  • 3/4 cup pink grapefruit segments, cut into bite-size pieces
  • 1/2 cup orange segments, cut into bite-size pieces
  • 1 tablespoon raspberry vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground fresh coriander
  • 1 teaspoon minced fresh ginger root
  • 1/8 teaspoon hot pepper sauce

Recipe

Once you’ve mixed the first seven ingredients together in a resealable plastic bag, place them in refrigeration for three hours. In a small bowl, combine all of the salsa ingredients and mix well, then cover and keep cool until serving. Drain the marinade and coat your BBQ grate with non-stick cooking spray. Preheat and place the salmon skin side down on to the grill, cooking while covered at a medium heat for 15-20 minutes until a flaky texture is achieved. Drizzle the salsa over and enjoy.

Chicken satay skewers

Any fans of peanut butter will love this! Transform the humble chicken skewer with this one.

Chicken-

  • 2 pounds boneless skinless chicken breasts
  • 1/2 cup milk
  • 6 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon eachground coriander, ground turmeric and ground cumin
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1/8 teaspoon coconut extract

Satay-

  • 1/3 cup peanut butter
  • 1/3 cup milk
  • 2 green onions, chopped
  • 1 small jalapeno pepper, seeded and finely chopped
  • 2 to 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon fresh coriander
  • 1 teaspoon minced ginger
  • 1/8 teaspoon coconut extract

Flatten the chicken to ¼ inch thickness and cut it into one-iinch wide strips. Use a plastic bag to combine the milk, garlic, brown sugar, seasonings and extract. Add the chicken, seal the bag, and refrigerate overnight.

Next, whisk the sauce ingredients together in a bowl until it is smooth. Then, cover and refrigerate until serving. Take the chicken mixture out and drain the marinade, then place the strips onto the skewers. Grill on a medium-hot heat, uncovered for 2-3 minutes on both sides or until the juices are clear. Serve with the satay sauce.

Barbecued banana split

You don’t have to stick to savoury dishes on a BBQ. Why not give this charcoaled banana split a go?

  • 4 bananas
  • 20 giant milk chocolate buttons
  • 8 pieces salted caramel fudge
  • Vanilla ice cream, to serve
  • Whipping cream, to serve
  • 4 glacé cherries, to serve
  • 2 tablespoon chopped mixed nuts, toasted

With the skin remaining on, slight the bananas from top to bottom. Place chocolate buttons and fudge in the gap, then wrap the bananas in foil. Ensure that the cut stays facing upwards, and place onto a preheated grate. Cook for 20-25 minutes, allowing the chocolate and fudge to melt. Allow to cool then remove from the foil, topping with a scoop of ice cream, whipped cream, cherry and toasted nuts.

Oriental grilled baby back ribs

This intensely flavoursome Asian recipe is a great option.

  • 4 racks of baby back ribs
  • 6 cloves of garlic
  • 1 piece of fresh ginger peeled and chopped coarsely
  • 1 tablespoon sugar
  • 1 tablespoon sea salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce

For the sauce:

  • 4 teaspoons sea salt
  • 2 teaspoons white pepper
  • 4 limes halved

Recipe

Start by preparing the and removing any pepper membrane where necessary. If you are using a large rack of ribs, cut in half and place flat in a Pyrex baking dish. Use a pestle and mortar, or food processor, to ground down the garlic, ginger, sugar, salt and black pepper. Slowly add the honey, soy, and fish sauce to the mixture, then spread on both sides of the ribs. Cover and place in the fridge, allowing them to marinate for 1-4 hours.

Prep your dipping sauce by mixing together four teaspoons of salt, four teaspoons of white pepper and the juice of the limes. Ensure the grill gate is clean and heat up the BBQ Then, place the ribs bone side down for 8-12 minutes per side — cook until golden brown (this may require a little longer if you are using large ribs). When cooked through, the meat will have shrunk back from the ends of the bones by around ¼ inch.

Lemon and lime chicken breast

For a true summer taste, look no further! Get a hit of citrus with a delicious barbequed chicken breast. Why not cook up a batch of sweet potato fries to enjoy this one with — the perfect al-fresco dinner!

  • 6 boneless chicken breasts
  • ½ cup brown sugar
  • ¼ cup cider vinegar
  • 3 tablespoons each lemon juice and lime juice
  • 3 tablespoons Dijon mustard
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt

Recipe

Inside a resealable bag, place the chicken ins and combine the ingredients. Allow the mixture to marinade overnight. Drain the remaining sauce (or keep it and use as a salad dressing!). On a preheated BBQ, grill the chicken at a medium – hot heat for 15-18 minutes, turning once and ensuring that the juices run clear before serving.

Haloumi gyros and tzatziki

This veggie option is a great option and the popular Greek cheese is a lovely choice for a BBQ!

Gyros-

  • 200g haloumi cheese
  • 2 pieces pitta bread
  • 1 tomato
  • 2 cups rocket
  • 1 baby brown onion

Tzatziki-

  • 1 cup Greek yoghurt
  • 1 teaspoon minced garlic
  • Lemon juice
  • Lemon zest
  • 2 tablespoons olive oil
  • Pinch of salt/ black pepper
  • 1 cucumber, seedless, peeled and shredded.

Recipe

Start by preparing the tzatziki. Do this by adding all the ingredients into a bowl and mix well until combined. Season to your taste preferences. Cut the tomato in half and slice finely, doing the same with the onion, then place both to one side. Cut the haloumi into centimetre thick slices, placing onto the BBQ at a medium heat. Cook for 2 minutes each side or until browned, then place the pittas onto the grate to warm gently for 30 seconds each side. Assemble the gyros with the haloumi and the tzatziki, adding the onion and tomato to garnish.

Portobello mushroom burgers

Another top veggie option is this alternative to a beef burger.

  • ¼ cup of olive oil and 3 tablespoons of olive oil divided
  • 6 tablespoons of balsamic vinegar divided
  • 4 sliced red onions (cut ¼ inch thick)
  • 1 tablespoon minced garlic
  • ½ teaspoon dried basil
  • 4 portobello mushroom caps
  • 1 tablespoon honey
  • 4 brioche buns
  • 4 lettuce leaves
  • 3 salad tomatoes

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