Barbeque time!

18 May 2022 Hints & Tips

The weather is getting warmer, so why not move the cooking outside? We have gathered some amazing barbeque recipes for you to try out!


Chicken souvlaki

(4 portions)

What you need:

  • 12 boneless, skinless chicken thighs

For the marinade


4 tbsp olive oil

2 tsp dried oregano

1 tsp dried mint

1 tsp ground cumin

1 tsp coriander

1 tsp sweet paprika

½ tsp ground cinnamon

zest and juice 1 lemon, plus 1 lemon cut into wedges to serve

4 garlic cloves, crushed

For the pitta wraps

250g strong white bread flour

7g sachet fast-action dried yeast

1 tsp golden caster sugar

2 tsp olive oil, plus a little for greasing

For the tzatziki

0,5 cucumber

200g Greek yogurt

small bunch mint, finely chopped

1 small garlic clove, crushed

juice ½ lemon

To serve

1 butter or round lettuce

4 large tomatoes, seeds removed, chopped

1 red onion, halved and thinly sliced

You will need

4 long metal skewers


What to do: 


Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hrs, or up to 48 hrs if you have time.


A few hours before you want to eat, make the pitta. In a bowl, mix the flour, yeast, sugar and 1/ 2 tsp salt with your fingertips. Add 150ml lukewarm water and 2 tsp olive oil, and combine to a dough. Tip onto a work surface and knead for 8-10 mins (or use a tabletop mixer for 5 mins). Clean, then lightly oil your bowl, return the dough and cover loosely with cling film. Leave to rise for 1 hr or until nearly doubled in size.


Divide the dough into four equal pieces. Roll out to circles, as thin as you can. Cover with sheets of oiled cling film and leave to rise for 15-20 mins.


To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve.


Heat the grill to its highest setting. Line a roasting tin with foil and find 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin and set aside while you finish the pittas.


Heat a large frying pan (or two if you have them) over a medium-high heat and brush the breads with oil. Gently lift one into the pan. It should sizzle, and bubbles should appear on the surface after 1-2 mins. When the underside is golden, flip it and cook for another 2-3 mins. Continue until all the breads are cooked, wrapping them in foil as you go. Keep the bread warm in the bottom of the oven while you cook the chicken. Alternatively, cook on the barbecue for 5-8 mins, turning occasionally.


Put the chicken under the hot grill and cook for 15-20 mins, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from the oven and rest for 5 mins.


Cut through each pair of skewers to make four kebabs and serve in the warm bread, with lettuce, tomato, red onion, lemon wedges and tzatziki.



Barbecue lamb & courgette salad

(4 portions)

What you need: 

9 lamb cutlets , French trimmed

3 lemons , 1 zested and juiced, others each cut into 4 fat slices

olive oil

250g baby courgettes , halved lengthways

small bunch of mint , leaves picked

400g can butter beans , drained

1 red chilli , deseeded and finely chopped

4 spring onions , finely sliced

140g feta cheese , crumbled


What to do: 


Marinate the lamb cutlets in the lemon juice and 4 tbsp olive oil for about 20 mins. Brush courgettes with another 2-3 tbsp olive oil and season.


Lift the lamb cutlets out of the marinade, season well and barbecue or griddle for 1-3 mins on each side. Barbecue or griddle the courgettes for 2-3 mins on each side until tender and charred. Barbecue or griddle the lemon slices for 30 secs-1 min each side to char and caramelise slightly.


Transfer the lamb and courgettes to a platter. Scatter on the mint, lemon zest, butter beans, chilli, spring onions, feta and seasoning, and gently toss. Drizzle with olive oil and add the barbecued lemons to the platter to squeeze over.



Barbecued fillet of beef with mustardy soured cream sauce

(6 portions)

What you need: 

1 ½kg beef fillet (ask your butcher to trim off any excess fat)

2 tbsp olive oil

2 garlic cloves , bashed

black peppercorns , crushed

small bunch of thyme

300ml soured cream

3 tbsp wholegrain mustard


What to do: 


If your barbecue hasn’t already been heated, light and heat until the ashes turn grey, or heat a griddle pan. Rub the beef with 1 tbsp olive oil and the garlic, season well with salt, then coat each side with the crushed peppercorns. Put on the barbecue or in an almost smoking griddle pan. Brush the top with the rest of the oil using the thyme, then place the thyme on top. Once the underside is charred with a nice crust (about 5 mins), remove the thyme and set aside, turn the fillet over and cook for about 5 mins more.


Test the temperature of your fillet using a meat thermometer to make sure you don’t overcook it. For medium rare, you want it between 52-55C. Once at the desired temperature, remove the meat to a board, place the thyme and garlic on top and cover in foil. Leave to rest for about 5 mins.


Meanwhile, make the sauce by combining the soured cream and mustard in a bowl. Season and set aside. Transfer the beef to a clean board, slice into 2-3cm thick pieces and serve with the sauce.