Finally we’ve got some BBQ weather in the UK, so it would seem silly to waste it wouldn’t it?

Contrary to popular belief this doesn’t mean we should all be racing down to the nearest supermarket to stockpile pre-made burgers and sausages. Oh no! There’s far more to BBQ food than meat in a bun, so it’s time to think outside the box!

If you’re dusting off the barbie this weekend and are looking for a little inspiration for what to cook, here are some of our favourite summer recipes.

Meaty goodness:


BBQ Chicken Skewers with Lime Chilli Sauce

By King of the Grill

Ingredients (Makes 8):

  • 6 boneless, skinless chicken thighs, each cut into 4 pieces
  • 2 spring onions, chopped
  • 1 handful flat-leaf parsley
  • 2 garlic cloves, chopped
  • ¼ tsp cayenne pepper
  • 2 tbsp lime juice
  • 2 tbsp olive oil

Lime chilli sauce

  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 3 tbsp finely chopped flat-leaf parsley
  • 2 tsp finely chopped rosemary
  • 1 large red chilli, finely chopped
  • 4 spring onions, thinly sliced


  1. Put the chicken in a ceramic dish or bowl. Put the spring onion, parsley, garlic, cayenne pepper, lime juice and olive oil in a food processor and process to a paste. Rub all over the chicken. Cover and refrigerate for six hours or overnight.
  2.  40 mins ahead of cooking make your lime chilli sauce: Combine all the ingredients in a bowl. Pour over 125ml of boiling water, stir to combine and set aside.
  3. Thread the chicken pieces onto wooden skewers, three pieces on each.
  4. Cook skewers for 8-10mins, turning regularly. Or until thoroughly cooked through.
  5. Spoon the sauce over and serve.

(If using wooden ones soak in water before to prevent them burning.)


Pork and Apple Burgers

By NetMums

Ingredients (Makes 4)

  • 500g pork mince
  • ¼ egg, beaten
  • 4 tbsp breadcrumbs, heaped
  • 1 apple (peeled), grated
  • 1 spring onion, chopped


  1. Mix the mince with the egg, breadcrumbs, spring onions and apple
  2. Shape into burgers and place in the fridge for 20 minutes to chill
  3. Cook under a medium hot grill or on a BBQ until the meat is cooked through
  4. Serve in a bread roll with tomato salsa


Something fishy:


Prawn & Chorizo Skewers

By House and Garden

Ingredients (Makes 8):

  • 24 large raw prawns
  • 100g chorizo sausage, cut into 2cm pieces
  • 1 red pepper, halved, deseeded, chopped into 3cm pieces
  • 1 large lemon, cut into 3cm pieces
  • 2tbsp extra virgin olive oil
  • 28g fresh coriander
  • Juice 1 lemon
  • 8 metal or wood skewers. If using wooden ones soak in water before to prevent them burning.


  1. Thread a prawn, a piece each of chorizo, pepper and lemon onto a skewer. Repeat using 3 prawns on each skewer.
  2. Brush the skewers with a little oil and cook for about 5 mins, turning every few minutes until the prawns are pink and cooked through, and the pepper and chorizo are golden and a little charred at the edges.
  3. Whizz the coriander, lemon juice and remaining oil until smooth, then season. Drizzle over the cooked prawn skewers. Serve immediately.


Smoky chermoula salmon

By BBC Good Food


  • 1 500g salmon fillet, skin on is essential

For the marinade

  • 4 garlic cloves
  • bunch coriander, roughly chopped, plus extra to serve
  • ½ tbsp coriander seed
  • 1 tbsp powdered cumin
  • 1 tbsp smoked paprika
  • ½ tsp cayenne pepper
  • 4 tbsp olive oil
  • juice 1 lemon
  • pinch saffron strands
  • 1 red chilli, deseeded and chopped, to serve


  1. Tip all the ingredients for the marinade into a food processor and blitz until you have a rough paste. Sit the salmon in a dish and rub the marinade all over the flesh. Leave for 1 hr or overnight in the fridge.
  2. Heat the barbecue and fold a length of foil longer than the fish into a strip and sit the salmon on top, skin-side down. Using the ends of the foil, lift the fish onto the bars of the barbecue – if you have a kettle barbecue, place the lid on.
  3. Leave the fish for about 15 mins until it is just cooked through. Using the foil, carefully lift the fish onto a platter and scatter with coriander and chilli. Let everyone pull bits of the fish away, but leave the skin behind.


Veggie Delight:


Grilled Halloumi and Sweet Pepper Kebabs

By Tesco Real Food


  • 250g halloumi cheese
  • 1 large red pepper
  • 1 large yellow pepper
  • 2 small red onions
  • 1 tbsp harissa paste
  • 2 cloves garlic, peeled and crushed
  • 1 tbsp olive oil
  • 100g cucumber

For the cumin yogurt

  • 200ml (7fl oz) low fat natural yogurt
  • 1 tbsp fresh chopped mint or 2 tsp dried
  • salt and pepper, to taste


  • Slice halloumi into bite-sized cubes and put into a mixing bowl. Halve and de-seed the peppers and cut into bite-sized pieces. Peel the onions and cut each one into six wedges.
  • Add the vegetables to the bowl with the harissa paste and garlic. Stir in the olive oil, combining everything thoroughly and leave to marinate for at least 15 minutes.
  • To make a sauce, prepare the cucumber by peeling, halving and de-seeding it first. Then chop the flesh.
  • Add the yogurt, mint and seasoning, stirring until it has fully combined. Cover and put into the refrigerator until ready to serve.
  • Thread the cheese and vegetables onto four skewers and cook for 5-6 mins on the barbecue on a medium/high heat ; turning regularly, until the peppers begin to char.
  • Serve with the sauce.


Cajun Bean and Feta Burgers

By Tesco Real Food

Ingredients (Makes 4):

  • 1 1/2 tbsp olive oil
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 green chilli, seeded and finely chopped
  • 2 tsp Cajun spice mix
  • 2 x 400g tins mixed beans or cannellini beans, drained, rinsed and roughly crushed
  • 1/2 lime, juiced
  • 50g (2oz) fresh breadcrumbs
  • 75g (3oz) feta, crumbled
  • small handful flat-leaf parsley, finely chopped
  • 1 egg, lightly beaten


  1. Heat 1/2 tbsp oil in a frying pan. Add the onion and cook for 5 minutes or until softened.
  2. Add the garlic, chilli and Cajun spice; cook for 1-2 minutes.
  3. Spoon the mixture into a bowl. Add the beans, lime juice, breadcrumbs, feta, parsley, and just enough beaten egg to bind everything together. Season and mix well.
  4. Divide the mixture into 4 and shape into patties. Chill for 15 minutes.
  5. Heat the remaining oil in the pan over a medium heat. Cook the burgers for 4-5 minutes on each side, until cooked through.

Serving suggestion:  In the rolls, topped with the avocado, soured cream and rocket.


Bit on the side:


Mexican Grilled Corn on the Cob

By Jamie Oliver

Ingredients (Makes 4):

  • 4 corn on the cob, peeled
  • 50 g butter , melted
  • sea salt
  • freshly ground black pepper
  • sweet smoked paprika , for sprinkling
  • 80g Pecorino Romano cheese , finely grated
  • 1 lime , quartered


  1. Put the corn cobs in a large pan of salted water and bring to the boil. Simmer gently for about 15 minutes until the corn is cooked. Drain in a colander and allow to steam dry.
  2. Brush the corn with a little of the melted butter and season with salt and pepper. Place on a barbeque, turning the cobs, until lightly toasted.
  3. Meanwhile, spread out the grated cheese on a shallow tray or plate. Pour the remaining melted butter into another shallow tray. Roll the grilled corn in the melted butter, sprinkle with paprika, then roll in the Pecorino. Serve with a wedge of lime.


Couscous Salad

By BBC Good Food


  • 225g couscous
  • 1 bunch fresh parsley, chopped
  • 1 bunch fresh coriander, chopped
  • 1 red onion, very finely chopped
  • 1 lemon, zest and juice
  • ½ cucumber, de-seeded and finely diced
  • 30g/1oz sunflower seeds, toasted
  • 30g/1oz sesame seeds, toasted
  • 4 tbsp olive oil
  • salt and freshly ground black pepper


  1. Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes.
  2. Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop.
  3. Serve at room temperature.