Did you know that National BBQ Week is a thing? This year the designated week to celebrate your thrill for grilling will be between the 2nd to 11th of July! Got anything planned? We know that BBQ’s have a notoriety for being unhealthy, but fret not because we’ve got you covered. This post will be all about delicious and healthy BBQ recipes you can try your hand at on the grill!
Hot wings and sausages sound familiar? These are the usual suspects at BBQs that you can’t go wrong with, however they definitely aren’t the healthiest. Try your hand at this BBQ Chicken Fajita Skewers instead! Chicken is a good source of lean protein and it’s very versatile as well. Make this from scratch, it’ll take no time at all!
2 limes, plus wedges to serve
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
1 tsp olive oil
2 garlic cloves, crushed or finely grated
4 chicken breasts
3 mixed coloured peppers
1 red onion
STEP 1: Make the marinade. In a large bowl, juice both the limes. Add the oregano, spices, olive oil and garlic, and mix together. Dice the chicken, then stir it through the marinade, and set it aside.
STEP 2: Prepare the vegetables by deseeding the peppers and halving the onion.
STEP 3: Make your skewers. Carefully thread alternate pieces of chicken, peppers and onion onto your skewers. Smaller children might find this a little hard, so the best way is to stab the ingredients and push them up the skewers. When you’ve used up all the ingredients, set them aside. This can be made several hours ahead and chilled until ready to cook.
STEP 4: Cook the skewers. Heat a barbecue or griddle pan. Cook the skewers for 10-12 mins, turning, until they are cooked all the way through.
I don’t know about you but grilled seafood is phenomenal and it’s often overlooked at BBQ time. If you are looking for an easy seafood recipe for the BBQ, try this Soy & Brown Sugar BBQ Salmon!
1 tablespoon lemon zest
1 tablespoon minced garlic
Freshly ground black pepper to taste
5 tablespoons soy sauce
4 tablespoons dark brown soft sugar
5 tablespoons water
4 tablespoons vegetable oil
700g (1.5 lb) salmon fillet
STEP 1: In a small bowl, stir together lemon zest, garlic, pepper, soy sauce, sugar, water and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the marinade, seal, and turn to coat. Refrigerate for at least 2 hours.
STEP 2: Preheat your barbecue.
STEP 3: Lightly oil cooking grate. Place salmon on the preheated barbecue, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until it flakes easily with a fork.
Whoever said that vegetarians have no fun at BBQs are wrong! There are so many fun and delicious ways to make vegetarian food and barbecuing just takes it up a notch. No more plain vegetables on skewers, say hello to the Halloumi Burger!
250g block halloumi cheese, cut into 8 thick slices
1 tbsp olive oil
4 brioche buns
4 tbsp hummus
1 large ripe tomato, thinly sliced
4 Butterhead lettuce leaves
4 tbsp fresh tomato salsa (most supermarkets stock a version)
STEP 1: Heat a barbecue until the coals are glowing white-hot. Brush each side of all the halloumi slices with olive oil and cook them on each side for 2-3 mins or until golden.
STEP 2: Split the brioche buns (toast them very briefly on both sides if you like, but be careful not to burn them) and spread the bottom halves with the hummus. Add some tomato and then the halloumi, then finish with the lettuce and salsa and top with the other half of the bun.
Are you ready to make meat-eaters jealous? Over the years vegan food has come a long way. Have you tried Griddled Vegetables with Melting Aubergines? Well, you have to! This one packs your 5-a-day into one dish too!
1 large aubergine
½ a lemon, zested and juiced
3 cloves of garlic, 1 crushed, 2 chopped
2 tbsp chopped parsley, plus extra to serve
1 tsp extra virgin olive oil, plus a little for drizzling
4 tsp omega seed mix (see tip)
2 tsp thyme leaves
1 tbsp rapeseed oil
1 red pepper, deseeded and cut into quarters
1 large onion, thickly sliced
2 courgettes, sliced on the angle
2 large tomatoes, each cut into 3 thick slices
8 Kalamata olives, halved
STEP 1: Grill the aubergine, turning frequently, until soft all over and the skin is blistered about 8-10 mins. Alternatively, if you have a gas hob, cook it directly over the flame. When it is cool enough to handle, remove the skin, finely chop the flesh and mix with the lemon juice, 1 chopped clove garlic, 1 tbsp parsley, 1 tsp extra virgin olive oil and the seeds. Mix the remaining parsley with the remaining chopped garlic and the lemon zest.
STEP 2: Meanwhile, mix the thyme, crushed garlic and rapeseed oil and toss with the vegetables, keeping the onions as slices rather than breaking up into rings. Heat a large griddle pan and char the vegetables until tender and marked with lines – the tomatoes will need the least time. Pile onto plates with the aubergine purée and olives, drizzle over a little extra olive oil and scatter with the parsley, lemon zest and garlic.
We hope you enjoy National BBQ week and these recipes help serve as an inspiration for you!