Recipes tagged with: barbecue

    Halloumi Cheese

    Halloumi Cheese

    Halloumi cheese cooks very well on the barbecue as it doesn't melt into a puddle as soon as it hits the heat. I prefer to cut quite large cubes of cheese so it doesn't fall between the grid on the barbecue into the fire. Marinade in lemon, garlic and oregano. Skewers work too, although halloumi is prone to break when you try to turn them over. Grill to form a lovely brown crust.

    • Time: 10 minutes plus cooking time of about 10 minutes.
    • Complexity: very easy

    Indian Spiced Chicken Kebabs

    Indian Spiced Chicken Kebabs

    Succulent chicken breast marinated in Indian spices and yoghurt making a very quick and delicious summer meal. Chicken thigh meat is great to use too and possibly more tasty and succulent than breast meat. Use less chilli powder or cayenne pepper if you prefer, although the amount in recipe won't have you gasping for water! If you do not have all the spices in your store cupboard, don't worry, just substitute all of the spices with curry powder.

    • Time: 20 minutes plus cooking time of 10 to 15 minutes
    • Complexity: very easy

    Lamb, Onion and Rosemary Skewers

    Lamb, Onion and Rosemary Skewers

    Leg of lamb is perfect for these dainty little skewers. Use small woody stems of rosemary to thread marinated lamb and onion and grill over a hot barbeque or camp fire. Make sure that the rosemary sprigs are not too fleshy or the meat will not thread. This recipe makes 8 mini skewers, enough for 4 people as a starter or 2 people for a main course. Delicious served in pitta bread with some tzatziki.

     

    • Time: 30 mins plus marinating and cooking time
    • Complexity: medium

    Lemon, Garlic and Oregano Marinade

    Lemon, Garlic and Oregano Marinade

    A quick and easy marinade to use on barbecued/grilled cheese, meat or fish. Delicous to perk up halloumi cheese, salmon or lamb.

    • Time: 10 minutes
    • Complexity: very easy

    Rub for a Barbecue Rib-Eye or Sirloin of Beef

    Rub for a Barbecue Rib-Eye or Sirloin of Beef

    Spice blends, commonly called dry rubs are rubbed into meat before cooking. Ideally salt should not be included in a rub and meat should be dry brined by rubbing in salt a day in advance, in order for the salt to penetrate the meat. The spices in a rub do not tend to penetrate the meat but will help form the delicious spicy crust (or bark, as they call it down South). However as we are all so short of time in our busy lives I suggest mixing the salt into the rub and leaving it overnight in the fridge. Sugar is a matter of taste and needed to help caramelise the crust. I use just a little on beef. Experiment with your own spice blends and store in an airtight jar. Use a whole piece of rib eye or sirloin, or if you prefer individual steaks.

    • Time: 10 minutes for the rub.
    • Complexity: easy

    Salmon with Sumac, Lemon and Dill

    Salmon with Sumac, Lemon and Dill

    This is a Middle Eastern inspired dish with Sumac adding lemon citrus flavours and tartness to the fish. Sumac is a coarsely ground powder made from the berries of the Sumac bush, which is native to the Middle East and particularly notable in Iran. It is easy to find in Waitrose and other good supermarkets. Try this recipe with any other firm fleshed fish but make sure that if you plan to cook it on the barbecue that you keep the skin on as it helps prevent the fish from sticking to the grid.

     

    • Time: 15 minutes plus cooking time of about 10/15 minutes.
    • Complexity: easy