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Baked meatballs with sweet and salty glaze, flavoured with Korean barbecue-style seasoning. With old fashioned Ritz crackers to bulk out the beef mix!
My best barbecue ideas for meat and vegetable kebabs, with marinade recipes for beef, lamb, pork and chicken. All you need is a green salad and pita bread on the side.
Homemade beef burgers in Hokkaido milk buns. Burgers crown the list and I think the secret really is in that slice of gherkin that a burger should be topped with. Joking aside - good minced beef has lots of flavour and sometimes, but sometimes, it can beat an average steak for me.
Carne asada, a Mexican dish of marinated, grilled and thinly sliced beef. The fact is, marinade cooks things. It imparts flavour all right but we sometimes forget that’s not its only role – it tenderises tougher cuts.
Chicken thighs stuffed with chorizo and garlic, cooked under a skillet. The classic version of this performance features a brick – a London brick ideally, handmade and used widely for (you’d never guess) building houses in the first half of the 20th century.
Grilled chicken burgers, juicy, crispy and tasty thanks to two secret ingredients: Parmesan and a little pork. The healthier answer to your burger craving!
Halloumi and vegetable skewers, vegetarian kebabs of cheese, mushrooms, peppers and onion drizzled with tangy marinade, as fantastic cooked on a barbecue as from the oven.
Greek style lamb koftas served with a simple harissa dip. Lamb koftas are perfect for a barbecue and just as tasty griddled, with this easy recipe for koftas and harissa sauce.
Spicy chicken wings marinated overnight in buttermilk and hot sauce, with extra spicy oil brushed on before cooking. Oven, grill or barbecue – they will be excellent every time!
Spring potato salad with radish, gherkins and very light mayo dressing – it’s the taste and flavour of a summer barbecue even in midwinter.
Thai beef salad made with finely sliced seared bavette steak, aka flank or skirt steak. Perfectly flavoursome beef on a bed of crunchy vegetables, with classic Thai dressing makes a delightful dish.
Veal T-bone steaks with a dry rub, perfect for a barbecue. The dry rub creates a bit of protective coating for the event of burning, and on the bone is more resilient than off the bone. A nice touch will be a bit of veg kebabbed and barbied alongside the meat and don't you dare burn THOSE.