Summer Barbecue Recipes

It's barbecue time!

It's officially time to get that barbecue back out! As the weather gets warmer, it's time to get your summer menu sorted! Check out our best selection of sizzling BBQ recipes from meat masterpeices to scrumptious side dishes.

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Bruschetta Pizzaiola

Preheat the oven to 375 degrees F. On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan. In a bowl, mix together the mozzarella and tomatoes, season very lightly with olive oil and salt and pepper. Stir w

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Fritto Misto with Lemon Mayonnaise

First, make the lemon mayonnaise. Whisk two egg yolks in a small mixing bowl. Slowly trickle in the oils whilst constantly whisking until you have a thick emulsion. Then, whisk in the lemon zest and juice and season to taste with sea salt. This mayon

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Sweet and Sour Couscous-Stuffed Peppers

Preheat the oven to 220°C. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequentl

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Chicken Summer Rolls

Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until sugar dissolves. Add chicken and carrot, season with salt to taste, set aside. Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep others c

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Crisp Chicken Wings with Chilli-Lime Butter

Cono Sur wine pairing: Boasting floral notes and fresh aromas, Gewurztraminer is the perfect accompaniment to quick and easy chicken wings.

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Goat's Cheese Beetroots

Nutty goat?s cheese sandwiched between beetroots with a honey-thyme dressing.

Tom Kerridge Barbecues

Tom Kerridge's Smoked Aubergine Dip & Flame Grilled Flatbreads

METHOD Firstly, this is a great recipe to start on the hot coal on the BBQ when you wouldn’t normally cook anything else on it. Place the aubergines directly onto the grill and proceed until the skin blisters and starts to smell Smokey, turn ev

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The Ultimate Barbecued Chicken

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to

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BBQ Chicken Burgers with Slaw

In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestersh

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Teriyaki Chicken Thighs

Chicken and a Teriyaki glaze are a match made in heaven.

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Tequila Lime Chicken

Ree Drummond brings the zing with her tequila chicken.

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Asian Chicken Skewers

Cono Sur wine pairing: A crisp glass of Viognier will help cut through the sweet chilli kick from these skewers.

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Caribbean Chicken

1) Puree all of the ingredients, except the chicken and lime wedges, in a food processor. Place the marinade and chicken in a resealable plastic bag, mix thoroughly and allow the chicken to marinate, refrigerated, for 4 to 8 hours. 2) Preheat the o

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Chicken Kabobs with Grilled Onions

These teriyaki chicken skewers are the perfect barbecue side dish.

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Chipotle Mango Barbecue Chicken

Get stuck in to Guy's sweet and spicy grilled chicken drumsticks.

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Grilled Jerk Chicken with Mango and Coriander Salsa

1. Puree all the ingredients, except the chicken, in a food processor until almost smooth. 2. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. 3. Cover and re

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Yucatan Chicken Skewers with Peanut BBQ Sauce

Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish. Whisk together the orange juice, lime juice, honey, oil, chilli powder, and garlic. Pour over thighs and marinate in the refrigera

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Chicken Wings with Red Hot Honey Glaze and Blue Cheese-Celery Dip

Bobby Flay's recipe for cooking wings on the barbecue.

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Grilled Tuscan Chicken

Preheat the grill to medium-high heat. Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag. Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone. Oil the

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The Ultimate Jerk Chicken

Tyler Florence isn't afraid of spice, his recipe will get your taste buds singing.

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Tom Kerridge's BBQ Beer-Can Chicken

A barbecue showstopper!

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Beef Pops with Pineapple and Parsley Sauce

For the parsley sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chilli flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorpo

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Big Triple Cheese Burgers on Buttery Brioche

1. Place the short rib and steak tip cubes on a baking sheet in a single layer, leaving a 1/2-inch space around each chunk. Freeze the meat until very firm and starting to harden around the edges, but still pliable, 15 to 25 minutes. 2. Place half

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Tagliata alla Fiorentina

A simply seasoned rib-eye steak.

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Michael's Griddled Steak Sandwiches

Head for the soy and ginger to turn this into an Asian inspired southern steak sarnie.

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Griddled Steak with Wild Mushrooms

A dash of porcini mushroom powder added to stock cube paste gives incredible, earthy flavours.

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Steak on Garlic Toast with Provolone and Parsley oil

Bobby Flay creates a steak sandwich for champions.

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Italian Burger with Caramelised Onions

Fresh herbs transform this burger into a gourmet delight.

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BBQ Rump of Lamb with Cumin Rub

Toasting your spices before grinding helps release much more flavour.

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Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple Relish

For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap t

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Grilled Chipotle Pork Tacos with Red Slaw

Cono Sur wine pairing: Make Taco Tuesday even better with a glass of voluptuous Pinot Noir.

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Grilled Korean-Style BBQ Glazed Pork Chops with Red Onions and Baby Bok Choy

Preheat a grill to medium-high heat. Stir together the soy sauce, chili sauce, sesame oil, brown sugar, vinegar, grated ginger and grated garlic in a small bowl. Reserve 2 tablespoons for the vegetables and then stir in the hoisin sauce. Set half asi

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Fruity Pork and Chilli Kebabs

Alternate between pieces of pork and whole green chillies to make these Tabasco® Habanero kebabs.

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Neely's Wet BBQ Ribs

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs,

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Peach-Mustard Pork Chops

Peach jam will give fruity flavour to these juicy pork chops.

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Tom Kerridge's Barbecued Baby Back Ribs

METHOD 1. In a small bowl, add the spice rub ingredients and mix well. 2. Lay the ribs into a large roasting dish and massage all over with the spice rub. 3. Pour in the beer to the dish and then cover the dish with tin foil. This will help the rib

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Grilled Lamb Sandwiches

Guy Fieri creates his ultimate lamb sandwich.

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Mini Lamb Satay Sticks

You will also need: Mini wooden kebab skewers, that have been soaked in cold water for 20 minutes. Put the lamb cubes in a large bowl; add the garlic, ginger, seasoning and half the satay sauce. Mix together. Preheat the grill to moderate. Thre

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BBQ Rump of Lamb with Cumin Rub

Toasting your spices before grinding helps release much more flavour.

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Spiced Lamb Skewers with Blackberry Quinoa Salad

Jazz up your lamb dish with delicious fresh blackberries.

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Prosciutto Lamb Burgers

Lamb is a fantastic alternative for burgers.

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Grilled Marinated Leg of Lamb with Asparagus

Mint chimichurri is an interesting twist on this classic spring combination.

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Tom Kerridge's Indian Spiced Lamb with Coconut Beans

1. Score the lamb shoulder all over and set aside. 2. Mix together the curry powder, chilli flakes, garlic, ginger, salt, distilled vinegar and yoghurt to make a paste in a bowl. 3. Then rub the paste all over the shoulder of lamb, making sure you

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Whole Mackerel with Orange, Chilli & Olive Oil

Sealing the fish and potato in foil allows the flavours to mix and mingle.

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Spiced Salmon Kebabs with Yoghurt Sauce

Heat grill to high. Place spices in a small saute pan and toast on the grill for 45 to 60 seconds, shaking the pan several times, or until just fragrant. Let cool slightly and grind in a spice grinder or coffee grinder until finely ground. Process yo

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Tom Kerridge's Grilled John Dory with Smoked Potato Salad

A seafront restaurant classic!

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Sweet and Spicy Grilled Salmon

Cono Sur wine pairing: A glass of Gewurztraminer is best served with sweet and spicy dishes.

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Mustard-Grilled Mackerel with Tenderstem and Toasted Lemon-Basil Breadcrumbs

Preheat the grill to get it really hot. Smear the mackerel fillets with the Dijon mustard on the non-skin side and grill skin side up until really crispy. Meanwhile, boil or steam the Tenderstem for about 3 minutes until tender. In a fryin

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Sicilian-style Sardines

Season the fish by rubbing the stock cube paste inside and outside the sardines.

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Honey Soy Grilled Salmon with Edamame

Throwing a barbecue? Serve this light Asian-style salmon with a squeeze of lime.

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Grilled Fish Sammies with Garlic Tartar Sauce

Waffle fries are the best partner for Rachael's recipe.

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Fish Tacos with Chipotle Cream

1. In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yoghurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.

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Grilled Whole Mediterranean Fish

Heat grill to medium-high heat. Brush the fish on both sides with olive oil and season with salt and pepper. Fill the cavities of both fish with orange slices, tarragon and parsley and place on the grill. Grill the fish for 6 to 7 minutes on each

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Tom Kerridge's Whole Barbecued Seabass Supper

1. Prepare your sea bass by removing the fins with a sharp pair of scissors. Cut the head of as well. 2. Stuff the cavity with a couple of sprigs of rosemary and a couple of bay leaves. Put the same amount of rosemary and bay leaves on the base of y

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Miso-Grilled Aubergine and Scallops

For the Miso Glaze Stir all ingredients together and chill until ready to use. For the Aubergine and Scallops Preheat a grill on high heat. Slice aubergine on the bias into pieces 1/2 -inch thick. Grill until soft and showing grill marks, ab

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Grilled Shrimp with Garlic (Gambas al Ajillo)

Heat the grill to medium. Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade. Place the remaining 1/2 cup of the oil in a small saucepan, a

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BBQ Prawns with Roast Chilli Salsa

oss the prawns with the garlic, chilli flakes and oil, cover with clingfilm and refrigerate for 1 to 2 hours, or overnight if possible. Meanwhile, make the salsa. Preheat the barbecue to a high heat, lay the tomatoes, chillies and spring onions on th

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Grilled Prawn Skewers with Soy Sauce, Ginger and Toasted Sesame Seeds

Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 prawn onto each skewer so that the prawns lie flat.Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl. Place prawn s

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Grilled Prawns with Soy Sauce, Fresh Ginger and Garlic

1) Whisk together 60ml of soy sauce, 2 tbsps sesame oil, the lime juice, honey, ginger, garlic and 60ml of rapeseed oil in a bowl and add to a food processor. Add the softened butter and pulse until thoroughly combined.2) Season the prawns with salt

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Cumin Griddled Scallops with Chickpea Salad and Red Pepper Tahini

For the scallops: 1) Heat your griddle to high. 2) Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Griddle the scallops until crusty, golden brown an

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Char Grilled Phu Quoc Salt and Chilli Squid

Two whole chillies give this fiery Vietnamese squid a real kick.

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Paella on the Grill

Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash. Put the charcoal in the center of the bottom of a large kettle grill, place the grate on and cover the grill. Let heat for at least 30 mi

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Chipotle Prawn Tacos with Avocado Salsa

Try a light, seafood-filled soft taco with a Mexican-style salsa verde.

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Pineapple, Prawn and Okra Salad

Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Cut the pineapple in half lengthways, cut out the core and discard. Scoop out most of the flesh, leaving some inside, then cut into small dice and drain off any excess juice.

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Grilled Aubergine With Yoghurt and Mint

A light and zingy dip compliments the aubergine perfectly.

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Monster Mushroom Burger

Meat is forgotten about in the presence of this veggie burger packed full of flavour.

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Grilled Mixed Vegetables

Grilled mixed veggies are the perfect side to any main course.

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Tom Kerridge's Spicy Sweet Potato Burgers

1. Wait for the embers on your BBQ to have cooled down and turned white. 2. Prick the 2 sweet potatoes with a fork and wrap them individually in foil. Tuck them into the coals and cook for around 40 minutes, making sure to turn them every 10 minutes

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Edamame Veggie Burger

These Japanese style burgers are the perfect meat alternative.

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Vegetarian Tandoori Kebabs

Indian cheese, cassava and mushrooms grilled with homemade tandoori paste.

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Grilled Portobello Burger with Onion Jam

Substitute beef burgers for portobello mushrooms for a healthy, veggie option.

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Bean-Kale Burgers with Sweet Potato Wedges

Place a baking sheet on the bottom rack of the oven and preheat to 425 degrees F.Combine the kale and beans in a medium bowl and mash until the beans almost form a paste. Add the cheese, peanuts, 2 tablespoons of the cornmeal, 1/2 teaspoon salt, som

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Tofu Skewers With Walnut Pesto

Skewer each length of tofu with a soaked skewer. In a flat dish whisk garlic, soy and rice vinegar. Swirl tofu skewers to coat, then cover and chill for 1 to 6 hours. Preheat oven to 400 °F and line a baking tray with parchment paper. Whisk

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Spicy Hoisin Glazed Aubergine

Chilli flakes take Bobby Flay's grilled aubergine to another level.

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Grilled Chickpea Polenta Cakes with Chive Oil and Lemon

Heat olive oil in a large saucepan on the grates of the grill. Add the onions and garlic and cook until soft. Add chickpeas, stock and salt and pepper and cook until chickpeas are very soft. *Transfer mixture carefully, in batches, to a blender and

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Mexican Grilled Corn

Stick some sweetcorn on the barbeque and ramp up the flavour with Mexican sauce!

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Mesa Grill Potato Salad

1) Add the potatoes to a large pot and cover by 2.5cms with cold water. Add 1 tbsp of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. 2) Let cool slightly then slice into 1cm thick pieces and add to a

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Lighter Smoky New Potato Salad

Paprika adds a smoky edge to this creamy summer potato salad.

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Creamy Coleslaw

You can't have a garden party without coleslaw.

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Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese

Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the

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Made-Over Blackened Cajun Fries

Spicy potato wedges covered in Cajun seasoning and cooked in a frying pan.

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Carrot, Date and Feta Salad

Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.Whisk together the cilantro, olive oil, h

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Heirloom Tomato Caprese Salad

Find heirloom tomatoes in all colours, shapes and sizes from your local farmers' market.

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Asian Red Cabbage Slaw with Peanuts

Asian spices create a delicious summer salad.

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Twice Baked Potatoes

Wrap these warming, cheesy potatoes in greasproof to keep warm.

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Tomato Feta Pasta Salad

1) Cook the pasta in a large pot of boiling salted water with a splash of oil to stop it sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. 2) Place the pasta in a bowl and add the t

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Mexican Beans

2-3 jalapenos, plus Tabasco Original Pepper Sauce spice up these beans.

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Baked Sweet Potato Fries

Preheat the oven to 450 degrees.Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle

Tom Kerridge Barbecues

Tom Kerridge's Barbecued Cauliflower Salad

METHOD Firstly remove the root of each cauliflower and break or cut into even sized florets. Lay these onto a tray and sprinkle over the spices and drizzle over the oil and water. Season with salt and mix up well with your hands until evenly coa

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Tom Kerridge's Baked Bananas, Fruit Kebabs and S'mores

1. Skewer 1 giant marshmallow onto each skewer. Next toast them over the glowing embers of the barbecue until toasted golden all over and oozing. 2. Remove from the heat and sandwich the hot toasted marshmallow between 2 chocolate biscuits. Repeat wi

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Griddled Stone Fruit with Balsamic & Black Pepper Syrup

Using balsamic vinegar adds a wonderful glaze to the peaches.

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S'mores

Toasted marshmallows and chocolate sandwiched between two biscuits.

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Dessert Panini

1. Toast the almonds in a pan over medium heat until golden brown, 2 to 3 minutes. 2. Spread one slice of the sourdough bread with a thick layer of the chocolate-hazelnut spread. Spread the other slice of bread with the marshmallow creme. Layer th

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Grilled Mixed Fruit

A great way to use up all the fruit in the fruit bowl.

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Grilled Peaches with Cinnamon Sugar Butter

Grilling peaches transforms them into a sticky indulgent dessert.

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Tom Kerridge's Sweet Charred Nectarines

1. Brush the flat side of each nectarine half with a little rapeseed oil. Place them flat side down onto a hot BBQ for around 30 seconds to 1 minute or until you get a lovely light char on one side. 2. Remove them from the BBQ and place them onto a

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Tom Kerridge's Charred Pineapple with Salted Rum Caramel

1. In a pan heat the butter till it starts to turn nutty brown. Then add the lime juice to stop the butter from cooking and adding flavour. 2. Allow to cool a little and stir in the lime zest and leave to one side as we will brush the pineapple with

Tom Kerridge Barbecues

An entire summertime's worth of barbecuing inspiration.