Summer is here and many of us are spending time enjoying the outdoors with our nearest and dearest. When we add a barbecue into the mix, our outdoor experience is elevated even further.
This year, rather than sticking to the default barbecue recipes that you're accustomed to, we challenge you to switch things up by experimenting with a couple of new recipes. For inspiration, we’ve shared a bunch of delicious dishes below.
BBQ Chili Chicken Wings
This wing recipe is a sure crowd pleaser and surprisingly easy to make. They offer a kick, but the spice is ultimately perfectly balanced out by the addition of a refreshing yogurt sauce.
- 4 tsp. ground cumin
- 4 tsp. paprika
- 4 tsp. cayenne pepper
- 2 tsp. sea salt
- 1 /4 tsp. black peppercorns
- 30 chicken wings with the tips removed and jointed
- Generous handful of chopped oregano
- 6 crushed cloves of garlic
- 3 tbsp. lemon juice
- 300g natural yogurt
- Prepare the BBQ by placing substantially more coals on one side than the other, thereby creating a hot side and a cool side. Doing so creates the perfect set up for indirect cooking, a style of cooking that is recommended for the juiciest possible wings.
- Meanwhile, begin preparing the yogurt sauce by mixing the garlic and lemon juice. Sieve your lemon and garlic mix into the yogurt, add a dash of salt, and mix it until well combined.
- Next create the wing mix by combining the spices, salt and pepper in a bowl, and tossing the wings with three tbsp of the mixture in an alternative bowl.
- Begin by indirectly cooking the wings on the cooler side of the barbecue for 30 minutes, turning halfway. At this stage, be sure to keep the lid closed.
- After 30 minutes, move the wings to the hot side of the barbecue and cook them for an additional five minutes. This gets them nice and crispy. Be sure to rotate them often to ensure an even crisp.
- Toss the wings in the remaining spice mixture and proceed to plate them up. Drizzle on part of your yogurt sauce, and sprinkle the oregano on top. Serve the remaining yogurt sauce on the side.
Consisting of very little prep and cooking time, these grilled scallops won’t take you any longer than fifteen minutes to whip up. They’re as uncomplicated as they are impressive, adding a sumptuous touch to your barbecue.
- 1 lb. medium scallops, patted dry
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. extra virgin olive oil
- 1 tbsp. chopped chives
- 1 tsp. red chili flakes
- Lemon wedges or serving
- Generously season the scallops with salt and pepper.
- Grill them over high heat for 1.5 minutes per side.
- Transfer the scallops to your dish of choice.
- Drizzle the olive oil over them, sprinkle the chives and red pepper flakes, and finally, serve with lemon.
Garlic and Rosemary Grilled Lamb Chops
Photo by Delish D'Lites
Spruce up the traditional lamb chop recipe with the addition of garlic and rosemary, two flavours that perfectly complement lamb. Resulting in deliciously tender lamb chops, this simple recipe is a winner.
Source: Delish D'Lites
- 2 pounds lamb loin or rib chops thick cut
- 4 cloves garlic minced
- 1 tbsp. fresh rosemary chopped
- 1 1/4 tsp. kosher salt
- 1/2 tsp. ground black pepper
- zest of 1 lemon
- 1/4 cup olive oil
- Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a bowl or measuring cup.
- Pour the marinade mix over the lamb chops and ensure that they’re completely covered.
- Cover and marinate the chops for a minimum of an hour. For the most flavorsome results, marinate them overnight.
- Barbecue the lamb chops for around 8 minutes for a medium finish. At this point, their internal temperature will read 135 degrees F.
- Let the chops sit covered with foil for five minutes before serving.
Photo by The Woks of Life
Add a Cantonese twist to your barbecue with this juicy, tender, sweet and savory dish. This recipe requires a fair amount of effort and your unwavering attention, but rest assured, the end result will be worth it.
Source: The Woks of Life
- 2 pounds boneless pork shoulder
- 2 tablespoons sugar
- 2 teaspoons salt
- ½ teaspoon five spice
- ¼ teaspoon white pepper
- 1 tablespoon shaoxing wine
- ½ teaspoon sesame oil
- 1 tablespoon hoisin sauce
- 2 teaspoons molasses
- 3 cloves minced garlic
- 1/8 teaspoon red food colouring
- 1 tablespoon oil
- 1 tablespoon honey
- 1 tablespoon hoisin sauce
- 1 tablespoon warm water
- Leftover marinade
- Cut the pork into 1.5 - 2 inch pieces, butterflying the thickest pieces if needed.
- Mix all of the marinade ingredients in a bowl together.
- Place the pork into a zip top bag, and pour the marinade mix in. Ensure that the pork is evenly coated and allow it to marinade overnight in the fridge.
- Before cooking, shake off any excess marinade into a bowl to avoid burning the pork.
- Add the remaining basting ingredients into the bowl with the excess marinade.
- When your grill is super hot, begin cooking the pork for three minutes on one side before flipping it. Once you’ve achieved the perfect sear on both sides, reduce the heat and begin basting the pork.
- Turn the pork every couple of minutes for around 30 minutes or until its internal temperature reaches 145 degrees F.
- Allow the pork to rest for five minutes before slicing and serving.
Grilled Honey Balsamic Portobello Mushrooms
Photo by Recipe Critic
Last but not least. These hearty portobello mushrooms are the perfect side, appetizer, or even burger filling, to liven up your barbecue all the whilst adding a great deal of depth to your plate.
Source: Recipe Critic
- 1 tbsp. olive oil
- 1 tbsp. melted butter
- 2 garlic cloves minced
- 1/4 cup balsamic vinegar
- 1 tbsp. soy sauce
- 1 tbsp. honey
- salt and pepper
- 4 portobello mushrooms
- Whisk the olive oil, butter, garlic, soy sauce, sugar, and salt and pepper together in a bowl.
- Remove the stems of the portobello mushrooms and use a spoon to scrape out the gills.
- Soak the mushrooms in the marinade for ten minutes in a pan or bowl.
- When your barbecue has reached medium high heat, grill the mushrooms for five minutes on each side.
The above five recipes are guaranteed to make wonderful additions to your fun and fiery summer evenings. Although the base ingredients are those that are commonly used in barbecues, the various marinades and unique ways in which they’re grilled deem these dishes far superior to the norm. Enjoy!