10 Ideal BBQ Recipes to try this Summer

Updated: Aug 8, 2019

Look! What’s that? Squint hard enough out of your window and you’ll notice the first rays of summer sunshine peeping through the clouds. And in true Great British fashion, you won’t have to squint much harder to see all manner of people in the garden, in shorts and little else, dusting off the barbecue.

10 IDEAL BBQ recipes to try this summer.


These make for a great veggie option, and they are just as satisfying as a beef version.


¼ cup of olive oil and 3 tablespoons of olive oil divided6 tablespoons of balsamic vinegar, divided into 2 and 4 accordingly4 sliced red onions (cut ¼ inch thick)1 tablespoon minced garlic½ teaspoon dried basil4 portobello mushroom caps1 tablespoon honey4 brioche buns4 lettuce leaves3 salad tomatoes4 ounces fresh mozzarella cheese cut into rough slices


Combine a cup of oil, two tablespoons of vinegar and red onion slices in a plastic bag and seal. Allow to marinate for 30 minutes. In a small bowl, combine the garlic, basil and remaining oil, and brush the mixture over the mushrooms. Set these aside and add the remaining vinegar and honey into a small saucepan over a low heat, allowing it to cook until thickened.

In the meantime, drain the marinade from the onions and coat a grill rack with a non-stick cooking spray, meanwhile heating up the BBQ. Grill the mushrooms and onions for 10-12 minutes or until tender, turning frequently. Serve in brioche buns with lettuce, tomato and mozzarella, drizzling the left-over honey and balsamic sauce.


Enjoy this Asian fusion recipe for an intense flavour hit!


4 racks of baby back ribs6 cloves of garlic1 piece of fresh ginger peeled and chopped coarsely1 tablespoon sugar1 tablespoon sea salt2 tablespoons freshly ground black pepper2 tablespoons honey1 tablespoon soy sauce1 tablespoon fish sauce

For The Sauce

4 teaspoons sea salt2 teaspoons white pepper4 limes halved


Prepare the ribs, removing the membrane if necessary. If you are using a large rack of ribs, cut in half. 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 two to four hours.

Prepare the dipping sauce by mixing 4 teaspoons of salt, and 4 teaspoons of white pepper with the juice of the limes. Ensure the grill grate 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.


A healthy(ish) BBQ meal choice, these skewers can be seasoned to your taste preferences and served up with a fresh side salad!


1 ½ lbs of jumbo shrimps (with heads removed)3 tablespoons fresh lime juice and 1 large whole lime3 teaspoons sea salt3 teaspoons freshly ground white pepperMetal skewers


First, rinse the shrimp under cold water, drain and gently pat dry. Place the shrimp into a Pyrex dish and cover with the 3 tablespoons of lime juice, adding a teaspoon each of salt and white pepper, mixing to coat. Cure at room temperature for just 10 minutes.

In a separate bowl, mix sea salt and white pepper with the juiced single lime. Heat the BBQ and brush the grate with oil. Place the shrimp onto the grate and grill, turning until the meat is just pink. This should take about 2 minutes on each side. Use tongs to remove from the grill and place onto the skewers. Drizzle the sauce over and enjoy.


A true taste of summer, this. Perfect with a batch of sweet potato, we think.


6 boneless chicken breasts½ cup brown sugar¼ cup cider vinegar3 tablespoons each lemon juice and lime juice3 tablespoons Dijon mustard3/4 teaspoon garlic powder1/4 teaspoon pepper1/2 teaspoon salt


Place the chicken into a resealable plastic bag and combine the ingredients. Allow the mixture to marinate overnight. If there’s any marinade left over, use it for a salad dressing. On a preheated BBQ, grill the chicken at a medium heat for 15-18 minutes, turning once and ensuring that the juices run clear before serving.


A turkey isn’t just for Christmas…


1/4 cup mayonnaise2 tablespoons minced fresh basil (divided)1/4 cup milk2 tablespoons finely chopped onion1 tablespoon dry bread crumbs1/8 teaspoon salt1/8 teaspoon pepper12 ounces ground turkey4 hamburger buns, split4 lettuce leaves1 large tomato, sliced


Use a bowl to combine mayonnaise and a tablespoon of basil. 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.


Make no mi-steak, this simple and delicious recipe with have guests cooing.


1/2 cup soy sauce2 tablespoons brown sugar2 tablespoons vegetable oil2 tablespoons sesame seeds2 teaspoons onion powder2 teaspoons lemon juice1/4 teaspoon ground ginger4 T-bone steaks (about 1-inch thick)


Add the first seven ingredients into a resealable plastic bag and mix well. Place the steaks into the bag and coat with the mixture, seal and allow to marinate for 4 hours. Drain and discard the left-over marinade. On a preheated grate, cook the steaks on a medium heat for 4ish minutes each side, for medium rare, or longer depending on preference.


Another veggie option here, the popular Greek cheese is excellent on the barbie.



200g haloumi cheese2 pieces pitta bread1 tomato2 cups rocket1 baby brown onion


1 cup Greek yoghurt1 teaspoon minced garlicLemon juiceLemon zest2 tablespoons olive oilPinch of salt/ black pepper1 cucumber, seedless, peeled and shredded.


Prepare the tzatziki by combining all of the ingredients in 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.


BBQ’s are not just for savoury dishes, so why not succumb to your sweet tooth and give this charcoaled banana split a go?


4 bananas20 giant milk chocolate buttons8 pieces salted caramel fudgeVanilla ice cream, to serveWhipping cream, to serve4 glacé cherries, to serve2 tablespoon chopped mixed nuts, toasted


With the skin on, make a slit in 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, low heat 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.


Another sweet treat, but great for the health conscious too — with only 112 calories per serving.


8 ripe figs, stems removed3 tbsp clear honey15g (½oz) salted butter, dicedGround cinnamon, to sprinklePistachio nuts, roughly chopped, to serveIce cream or cream, to serve (optional – calorie count obviously affected)


Make a deep cross in each fig using a knife, stopping just before the base. Squeeze the base to make the figs open up (similar to a flower-shape). Place into a heatproof dish or foil tray and drizzle with honey. Add drops of butter and a sprinkle of cinnamon.

Place the dish or tray, away from direct heat, onto the barbecue and close the lid. Allow to cook for 8-10 minutes, or until the fruit has softened. After cooling, scatter the nuts and serve.


Fish and citrus are the ultimate summer combination. Try this one out….



1/2 cup raspberry vinegar1/4 cup soy sauce2 tablespoons ground fresh coriander2 tablespoons minced fresh ginger1 tablespoon olive oil1/2 teaspoon hot pepper sauce1/8 teaspoon pepper4 salmon fillets (6 ounces each)


3/4 cup pink grapefruit segments, cut into bite-size pieces1/2 cup orange segments, cut into bite-size pieces1 tablespoon raspberry vinegar1 tablespoon honey1 teaspoon ground fresh coriander1 teaspoon minced fresh ginger root1/8 teaspoon hot pepper sauce


Mix the first 7 ingredients together in a resealable plastic bag and refrigerate for 3 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.


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