11 Barbecue Recipes To Fire Up Your Grill
Great news! The sun’s out this week (woop woop!), so I’ve been firing up the grill and trying out mouthwatering barbecue recipes sure to impress at your next garden get together.
In this list, you’ll find a bit of everything. Sticky barbecue chicken (of course), but also glazy miso aubergines for the vegans, tandoori fish skewers and a peri-peri sauce you’ll want to smother over everything. Here are 11 recipes that’ll have your guests talking about your barbecue for years to come.
In Vietnam, street vendors sizzle chicken over an open flame until charred, fragrant and super succulent. The trick is to keep basting your chicken with a lemongrass-garlic-ginger marinade until it’s done, so your meat stays moist and full of flavour.
Welcome to your newest go-to chicken marinade, full of herbs and tenderising yoghurt to keep your meat succulent, juicy and full of fresh flavour.
For ideas on how to lighten up your barbecue, check out 7 Healthy Barbecue Ideas
You’ll get two kebabs for the price of one here! Serve up smoky Adana lamb and spicy harissa chicken skewers for a Turkish twist on a meaty barbecue.
Salad, side or served as a main, this spicy halloumi salad strikes the perfect balance between sweet pomegranate molasses, and spicy halloumi spiked with smoky ras el hanout.
This grilled fish packs a touch of heat, which is why we paired it with a cooling mint raita.
Top tip! Skewer your fish with two sticks to prevent it spinning when you turn them.
For this twist on Bengali street food, sauce up your rolls with coriander chutney before serving.
Top tip! Make sure to brush the paneer with oil before grilling so it won’t stick.
This glazy, sweet yet savoury dish goes out to all the vegans at your barbecue! Rather than cutting your aubergines in half, slice them into 3cm discs before smothering in sticky miso glaze. Then just pop them on medium to high heat until charred, smoky and pull-apart tender.
Thanks to the sweet hoisin marinade, this barbecue chicken caramelises beautifully on the grill yielding the crispiest, stickiest skin.
Recreate the spicy, citrusy zing of a Mexican pibil taco, with none of the meat! Marinate your jackfruit in orange, lime and achiote paste, wrap it in tin foil and pop it on low for 30-45 minutes until pull-apart tender and the jackfruit has absorbed all the sauce.
Want more taco recipes inspired by the bright, bold flavours of Mexico? Check out our Beginner’s Guide to Mexican Tacos.
Pork belly loves being cooked loooow and slooow. Once you’ve seared the skin on high (like in the recipe), place it on the side of your barbecue with indirect heat and continue to cook until tender and juicy. Finishing this dish with apple slaw is a must!
I have to be honest. I’ve mainly included this recipe for the peri-peri sauce. So make extra, and slather this vibrant, zingy-spicy sauce over everything you grill this summer.
Want even more grill-spiration? Here are another 5 Gousto recipes you can cook on your BBQ. And since barbecues can be pretty wasteful, we’ve also made it easy to throw a more eco-friendly barbecue if you follow these tips.