The 5 Best BBQ Recipes for Riding The Summer Heatwave

How about this weather? BBQ season is back and this time it’s lasted more than three days in a row, so it’s time to brush up on your BBQ recipes to make the most of the sunshine and ride this incredible heatwave.

We may be the experts in fashionable footwear design, but the Gabor team also loves to dabble in the culinary arts every once in a while. So we took it upon ourselves to test out some of the best BBQ recipes around, all so we could share the five best tasting dishes with you. So light the coals, don the apron and try out these tasty BBQ mains and sides on your friends and family this summer:

The Mains

Herby Fish Skewers

Image source: Tesco Real Food

Always go for chicken and beef when the BBQ comes out? Time to switch things up a bit with these amazing herby fish kebab skewers. Wonderfully fresh, light and summery, these skewers make a refreshing change from all the heavy burgers and greasy meats of traditional BBQ menus. This recipe makes 4 skewers.

You will need:

  • 2 tbsp olive oil
  • 2 lemons, 1 juiced and zested, 1 cut into wedges for serving
  • 2 garlic cloves, finely grated
  • Handful of dill, finely chopped
  • Handful of flat-leaf parsley, finely chopped
  • 400g boneless, skinless cod loin, cut into 16 chunks
  • 400g boneless and skinless salmon, cut into 16 chunks
  • 16 raw king prawns
  • 16 bay leaves
  • 4 wooden BBQ skewers

Method:

Soak your skewers in water while you preheat your BBQ; this is so that your skewers won’t burn when you place them on the BBQ. Grab yourself a bowl and mix together your olive oil, lemon juice, garlic and herbs. Then add your fish chunks and prawns and leave to marinade in the fridge for one hour.

Then assemble your kebabs by threading each skewer with 2 pieces of each type of fish, 2 prawns and 2 bay leaves per skewer. Place them on the BBQ and cook for 8-10 mins, turning regularly until the fish and prawns are cooked through. Serve with a scattering of lemon zest and a wedge of lemon for that extra summer zing. 

Check out the original recipe here.

Sticky Ginger & Honey Chicken Wings

Image source: Jamie Oliver

Is a BBQ really a BBQ without chicken wings? No, we didn’t think so either, so we tested out this incredible recipe from Jamie Oliver for sticky, delicious ginger and honey chicken wings. Delightfully sweet with added zing from the ginger, these wings are a break away from the usual barbecue flavours while more than delivering on flavour and excitement. And, to make things even better, these are super easy to make – but bear in mind you will 24 hours for marinating so you’ll need to plan ahead.

You will need:

24 chicken wings

And for the marinade:

  • 5 spring onions, trimmed and finely sliced
  • 1 fresh red chilli, finely chopped
  • 5 tbsp runny honey
  • 2 tbsp soy sauce
  • 2 cm piece of ginger, peeled and grated
  • 5 sprigs of fresh thyme, leaves picked from stems

Method:

Mix up your sliced spring onions and chilli in a bowl with the soy sauce. Then add your grated ginger and thyme leaves and mix up again. Place your chicken wings in a shallow dish and pour over the marinade. Use a brush to make sure every wing is well covered, then cover and leave to marinate in the fridge for 24 hours.

Preheat your BBQ and cook your wings for 15-20 mins, turning regularly, until the juices run clear. If you’re not too BBQ-confident, you can always finish your wings off at 180°C for 10 minutes to ensure they are cooked through. We left out the chilli on this recipe, and they went down a storm with the kids.

Check out the original recipe here.

Grated Carrot & Chickpea Burgers

Image Source: Tesco Real Food

Here’s a great one for the veggies. There’s nothing worse than turning up to a BBQ where the only veggie option is a sad, charred vegetable kebab, so having a thick and super tasty burger option is always the way to go. We’ve tried and tested this delicious recipe for carrot and chickpea burgers and, by gosh, they went down well. Deceptively flavourful and juicy, these work perfectly in a bun with a blob of chivey Greek yoghurt. This recipe makes 8 burgers.

You will need:

  • 800g grated carrot
  • 1 small red onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 400g canned chickpeas, drained
  • 1 tbsp ground coriander
  • 3 tbsp fresh coriander, roughly chopped
  • 1 large egg
  • 2 tbsp wholemeal flour
  • Salt & Pepper (to season)
  • 3 tbsp rapeseed oil
  • 4 tbsp Greek yogurt
  • Fresh chives, chopped
  • Baby spinach (to dress the burger)
  • Large burger buns

Method:

Whiz up a third of the grated carrot with the onion, garlic, chickpeas, coriander (both ground and fresh), egg and a pinch of salt and pepper in a food processor. Then stir fry the remaining grated carrot in a tbsp of the oil for around 10 minutes and stir this into the blended chickpea mixture along with the flour.

Wet your hands, divide the mixture into eight balls and shape each into a burger shape. Cover them up with a little cling film and chill for 30 mins while you preheat the BBQ. Then brush each burger with the remaining oil and cook for around 5 mins on each side until golden. Mix your chopped chives with the yoghurt, place a blob on a burger bun and top with your chickpea burger, a little more grated carrot and a few spinach leaves to serve. 

Find the original recipe here.

The Sides

A BBQ isn’t complete without a few delicious side dishes to complement the mains. Here are a couple of smashing sides that passed our taste tests with flying colours:

Lemon & Mint Marinated Courgettes

Image source: Olive Magazine

Ditch the boring iceberg lettuce salad for this vibrant green courgette feast with hints of zingy lemon and fresh mint. This little salad is the true taste of summer and pulled in a great deal of compliments from our taste-testing guests.

You will need:

  • 4 tbsp olive oil
  • 2 lemons, zested and juiced
  • 2 cloves of garlic, pressed and bruised
  • 16 baby courgettes, halved lenghtways
  • Small bunch of fresh mint, shredded
  • Sea salt (to season)

Method:

Whisk up your olive oil, garlic cloves, lemon zest and lemon juice in a bowl. Season to taste with the sea salt and pour into the bottom of a baking dish (make sure the dish is big enough to accommodate all of your courgettes).

Coat the courgettes in a small extra layer of olive oil and add them cut-side down in a hot griddle pan. Griddle in batches for 4-5 mins on this side, then turn over and griddle for another couple of minutes before placing them cut-side down again in your baking dish containing the marinade. Once all your courgettes have been griddled and added to the dish, cover and leave to marinade at room temperature for 1 hour. Serve on a platter with a drizzle of the marinade and a sprinkled with some fresh mint.

View the original recipe here.

Sweetcorn Relish & Tortilla Chips

Image source: Tesco Real Food

Add a touch of texture and crunch to your BBQ feast with this sweet and fiery sweetcorn salsa. Perfect on its own or scooped up with crunchy tortilla chips, this salsa has become a BBQ side dish staple in our eyes, and it’s a lot of fun to make.

You will need:

  • 25g butter, softened
  • 1 lime, zested and juiced
  • 1 red chilli, finely chopped
  • 2 corns on the cob, husk and silk removed
  • 1 avocado, finely chopped
  • 100g cherry tomatoes, diced
  • Handful fresh coriander leaves, chopped
  • 2 tbsp olive oil
  • Tortilla chips, to serve (optional)

Method:

Preheat your BBQ. While it’s heating up, mix your softened butter with the chopped chilli and lime zest and season to taste. Then brush your corns on the cob with the butter and cook on the BBQ for 8-10 mins, turning regularly until golden and slightly charred all the way around. Remove from the BBQ and allow to cool. Then use a sharp knife to scrape all the corn kernels from the cobs into a bowl. Mix in the chopped avocado, cherry tomatoes and coriander and serve with a squeeze of lime juice and tortilla chips on the side. You can also check out the original recipe here.

Now all that’s left to do is tuck in and enjoy the heatwave while it lasts. Bon appetit, folks!

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