15 Summer BBQ Recipes

15 Summer BBQ Recipes

Summer is not all about the sunshine, fun, and family time. There is much more you can do this summer. But before I tell you about that, there are some few facts you need to know about summer.


The name summer originates from an old English name “susor” which is a heavenly season that occurs as a result of the earth tilting towards the sun.

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Sounds boring right?

How about this; The Eiffel Tower in France expands up to 6-inches during summer.

Back to where we began, there is nothing that says summer than a good BBQ. And it is not just the boring BBQ banger on the grill, but smoky sweet flavor BBQ.

Just like the earth and the Eiffel tower, you can tilt and expand your appetite this summer. Here are some fresh traditions to beat the summer heat.

 

Tequila-Glazed Grilled Chicken Thighs

Preparation time: 12 minutes

Cooking Time: 25 minutes

Ingredients

  • 1 Tablespoon ground cumin
  • 1 Tablespoon chili powder
  • ½ Teaspoon kosher salt
  • ¼ Tablespoon chipotle chili powder
  • 2 Pounds bone-in skinned chicken thigh
  • ½ Cup Pineapple juice
  • ½ Cup tequila
  • ¼ Cup honey
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 1 Tablespoon grated lime rind
  • 1 ½ Tablespoon fresh lime juice
  • ¼ Teaspoon crushed red pepper
  • Cooking spray

 

Preparation

  • Heat the burners on the both side of the grill for 4 minutes (Medium heat).
  • Turn off the left side burners and leave the right side.
  • Rub the cumin, chili powder, kosher salt, and the chipotle powder.
  • Mix the tequila, pineapple juice, and honey in a bowl. Boil for 14 minutes
  • Mix the cornstarch with two spoons of water and combine with the juice mixture and cook for 1 minute.
  • Remove from the heat and add the lime rind, lime juice, and pepper.
  • Grill the thighs over the right side burners for 5 minutes basting each side with the juice mixture. Move the thighs to the left side burners and repeat the same process.
  • Serve warm

 

Caprese Salad with Grilled Flank Steak

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Ingredients

  • 2 Diced tomatoes
  • 4 garlic clove minced
  • 4 Ounce fresh mozzarella
  • ¼ Cup fresh chopped Basil
  • 1 Tablespoon olive oil
  • 1 pound flank steak
  • Small lettuce roughly chopped
  • Salt to taste
  • Pepper to taste
  • 1 bag butter lettuce mix

Preparation

  • Mix mozzarella, tomatoes, clove, basil, olive oil, and garlic in a bowl. Cover and refrigerate.
  • Preheat the grill and oil the grate.
  • In a re-sealable bag place the stake, garlic, olive oil, pepper, and salt and mix thoroughly.
  • On the preheated grill cook each steak for approximately 5minutes each side.
  • Leave for 5 minutes and thinly slice across the grain.
  • Place the lettuce on a serving plate and sprinkle 1 teaspoon olive oil and balsamic vinegar respectively
  • Place the steak on top of the lettuce and add tomato mixture.
  • Indulge

Calamari Stuffed with Chorizo and Haloumi

Preparation Time: 15minutes

Cooking Time: 30minutes

Ingredients

  • 4 Medium calamari cleaned
  • 1 Cupcouscous
  • 300 gmchorizo sausage chopped
  • 150 gmHaloumi grated
  • 100 gBaby spinach finely chopped
  • 1lemon grated zested juiced
  • 1lemon cut into wedges
  • 1 Cupsour cream
  • 1 Cuproasted capsicum dip
  • 1 barbeque

Preparation

  • Boil 1 cup of water and add couscous.
  • Leave to cool for 10 minutes and folk out the couscous.
  • Fry chorizo for 5minutes until browned.
  • Mix spinach, chorizo, lemon juice, halloumi, couscous, and zest.
  • In each calamari tube, fill with couscous mixture.
  • On a frying pan cook for 3 minutes each side until cooked.
  • Mix sour cream and capsicum dip.
  • Serve stuffed calamari with dipping sauce and lemon wedges.

 

Maple Balsamic Salmon

Preparation Time: 25 minutes

Cooking Time: 15 minutes

Ingredients

  • 2Salmon fillet
  • 4 teaspoonsOlive oil
  • 4 teaspoonsBalsamic vinegar
  • 1/2 cupMaple syrup
  • 2 teaspoonsCrushed garlic

Preparation

  • Thoroughly mix all the ingredients with the exemption of salmon.
  • Marinate salmon fillets for 25 minutes using half the sauce and keep the other half for basting.
  • Place the salmon flesh side over the oiled barbecue grill and cook for 5 minutes.
  • Turn onto the skin side baste and cook for 5 minutes.
  • Turn onto the flesh side and baste again and cook for 5 minutes.
  • Remove from the barbecue and smear the basting source.

 

Teriyaki Goat Meat Skewer

Preparation Time: 1 hour

Cooking Time: 15 minutes

Ingredients

  • 1 kggoat meat deboned
  • 3/4 cupred wine
  • ½ cup soy sauce
  • 1/3 cup chicken broth
  • 7 bamboo skewers
  • 1 Teaspoonsugar
  • 2 Tablespoonscorn flour
  • 1 Tablespooncold water

Preparation

  • Get rid of all the excess fat from the meat and tenderize it by pounding.
  • Cut the meat into large pieces.
  • Blend chicken stock, soy sauce and wine together for basting sauce.
  • Put aside ¼ cup of the sauce and marinate meat using the remaining sauce for 50 minutes.
  • Mix sugar with a ¼ cup of sauce put aside earlier to make teriyaki sauce and heat gently.
  • Add corn flour with cold water and stir into teriyaki and cook until thick.
  • Thread 3 pieces of meat onto each skewer and cook for 6 minutes on each side.

Marinated Lamb Chops

Preparation Time:

Cooking Time:

Ingredients

  • 3loin chops (lamb) fat trimmed
  • 1/4 cupmirin
  • 1/4 cuplight soy sauce
  • 1garlic clove
  • 1cmsginger finely grated
  • 1 tspbrown sugar
  • 1 tspblack pepper
  • 2 tspplain flour

 Preparation

  • Put lamb chops in a bowl and marinate.
  • Mix all ingredients
  • Add marinade to the chops and refrigerate for few hours
  • On a barbecue grill cook chops and bast the meat with extra marinade

Sticky Chicken Wings

Preparation Time: 2 hours

Cooking Time: 25 minutes

Ingredients

  • 1/4 cuptomato sauce
  • 1/4 cupbarbecue sauce
  • 1 tspWorcestershire sauce
  • 2 teaspoons soy sauce
  • 1/4 cupbrown sugar
  • 2 teaspoonshoney
  • 2 teaspoonsgarlic minced
  • 2 teaspoonsginger minced
  • 3/4 kgchicken wing

Preparation

  • In a bowl whisk all the ingredients except chicken wings
  • Place the wings in a freezer and add marinade
  • Put in the refrigerator and frequently turn for 1 ½ hours
  • At 200c bake the chicken until brown for 25 minutes

 

Barbecued Lamb Paillard With Eggplant and Yoghurt Sauce

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

  • 1/4 cup Yoghurt
  • 1 tablespoon tahini
  • 1 garlic clove, crushed
  • 2 tablespoons water
  • 3 lamb eye of loin
  • Olive oil
  • 1 small eggplant cut into 1cm-thick slices
  • 2 tablespoons toasted pine nuts
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup mint leaves
  • 2 teaspoons balsamic vinegar

Preparation

  • Horizontally slice each lamb fillet halfway to butterfly
  • Pound the lamb gently with meat mallet to an even thickness and cut into pieces
  • Add oil to the pan and heat over medium heat
  • Shallow-fry the eggplant for 6 minutes and transfer to a plate to drain
  • Season lamb with pepper and salt
  • Heat barbecue grill and cook lamb for 4 minutes.
  • In a bowl put parsley, mint, vinegar, pine nuts, and virgin olive oil and stir gently.
  • Serve the lamb on a plate and top with parsley salad and eggplant and sprinkle tahini dressing.

 

Barbecue beef, beetroot, and chickpea salad

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Ingredients

  • 200g beef rump steak, fat trimmed
  • Olive oil spray
  • 200g canned chickpeas, rinsed and drained
  • 150g ready to eat baby beetroots, cut into wedges
  • 20g packet baby spinach and beetroot leaves
  • 60g goat cheese
  • Olive oil, to serve
  • Balsamic vinegar
  • Chopped chives

Preparation

  • Oil the barbecue lightly and heat over medium-light
  • Season rump steak and cook for 8 minutes.
  • Put on a place and cover with foil.
  • On a bowl, mix baby spinach, beetroots, chickpeas and season.
  • Place the sliced steak on the salad and crumble over goat cheese.
  • To serve, sprinkle balsamic vinegar, olive oil, and chives.

 

 

Grilled chicken and corn wraps with sour lime cream

Preparation Time: 30minutes

Cooking Time: 30 minutes

Ingredients

  • 3 teaspoons smoked paprika
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil
  • 500g Chicken Thigh Fillets
  • 2 corn cobs, husks, and silks removed
  • 1/ cup (120g) sour cream
  • 2 tablespoons coriander, chopped
  • 1 tablespoon lime juice
  • 8 Coles White Soft Wraps
  • 1 baby lettuce, leaves separated
  • 250g cherry tomatoes halved

Preparation

  • Mix oil, garlic, and paprika in a bowl, season and add the chicken.
  • On a medium heat, barbecue grill.
  • For 15 minutes cook the chicken and keep turning till browned.
  • Cover with foil for 3 minutes for it to rest then slice.
  • Cook the corn cobs for 8 minute.
  • In a bowl, mix coriander, lime juice and sour crème and season.
  • Separate the kernels from the corn and place the wraps on a plate.
  • Add lettuce, corn, tomato, and chicken and top with sour cream mixture.
  • Enclose by rolling and serve.

 

 

Tendered beef tenderloin

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Ingredients

  • 3 Teaspoons black peppercorns
  • 2 Teaspoons beef bouillon https://www.acheterviagrafr24.com/viagra-pharmacie/ granules
  • 2 Teaspoons Oregano
  • 2 Tablespoons paprika
  • 2 Teaspoons cornstarch
  • 2 Teaspoons garlic powder
  • 1 Tablespoon onion powder
  • 5 lb beef tenderloin, trimmed

 

Preparation

  • Mix all ingredients in a grinder and grind until all the peppercorns are roughly ground.
  • Smear the spice mixture to the tenderloins.
  • Heat the barbecue on high and oil the grates.
  • Add the beef to the grill and cook over medium heat and cook until the meat thermometer read the desired temperature.
  • Place the beef on a plate and allow it to rest for 10 minutes.
  • Slice the meat and serve.

 

Orange Barbecue Chicken with Grilled Vegetables.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

  • 1/2 cup Barbecue Sauce
  • 1/2 Teaspoon zest
  • 1 Tablespoon juice from 1 orange
  • 5 small boneless skinless chicken breasts (1 lb.)
  • 1 zucchini, cut lengthwise in half
  • 1 yellow squash
  • 1 red pepper
  • 1/4 cup Zesty Italian Dressing

Preparation

  • Over medium heat, heat the barbecue.
  • Blend zest, barbecue sauce, and juice together.
  • Grill the chicken for 5 minutes and brush with half the sauce.
  • Cook the vegetables and chicken for 15 min.
  • Remove and serve.

BhunneBesanKaMurghTikka

Preparation Time: 20 minutes

Cooking Time: 1 hour 30 minutes

Ingredients

  • 15 ml malt vinegar
  • 1 Teaspoon ginger paste
  • 1 Tablespoon garlic paste
  • Salt
  • 3/4 kg chicken tikka, boneless
  • 50g hung yogurt
  • 50 gm processed cheese
  • 50 gm gram besan flour, roasted
  • 1 Teaspoon yellow chili powder
  • 1 Teaspoon black pepper powder
  • 1 Teaspoon garam masala powder
  • 2 Tablespoons olive oil
  • 100ml cream
  • ¼ Teaspoon kasoori methi powder
  • 1 Teaspoon cumin powder, roasted

Preparation

  • Marinate chicken for 15 minutes with salt, garlic paste, ginger paste and malt vinegar.
  • In a bowl, mix roasted besan, hung yogurt, yellow chili powder, cheese, gasam masala, black pepper powder, roasted cumin and kasoori methi powder.
  • Add chicken pieces and oil and mix.
  • Add cream to the marinated chicken and keep for 60 minutes.
  • Place the chicken on skewer then grill.

 

Mutton Shashlik

Preparation Time: 1 hour

Cooking Time: 30 minutes

Ingredients

  • 400gm boneless mutton/beef cut into large cubes
  • 2 Teaspoons garlic paste
  • 2 Teaspoons Ginger paste
  • 1 cup dahi yogurt
  • 2 Tablespoons grated raw papaya
  • Chilli powder
  • 1 Teaspoon powdered garam masala
  • 2 Teaspoons powdered coriander seeds
  • 1 Teaspoon salt
  • 2 capsicums
  • 1 ½ onions
  • 3 tomatoes skewers oil to brush chaat masala to garnish

 

Preparation

Ø  In raw papaya, chili powder, coriander powder, salt, black pepper, ginger, and garlic, marinate meat cubes and leave for 6hours.

Ø  Slice onions, tomatoes, and capsicum to the size of small cube.

Ø  Into the skewer, thread a piece of capsicum, tomato, onion and a meat cube.

Ø  Follow the steps until you have 3 pieces of meat cubes sandwiched with vegies.

Ø  On the prepared shashlik, pour juice and place on a tray to drip.

Ø  Brush with oil and bake on a barbecue pit for 20 minutes.

Ø  When almost ready, brush again with oil.

Ø  Serve over rice and enjoy.

 

Barbecued Fennel with Black Olive Dressing

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients

Ø  2 sliced fennel bulb

Ø  1 Tablespoon olive oil

  • 2 Tablespoon chopped black Kalamata olive
  • 1 garlic clove, crushed
  • 2 Tablespoons lemon
  • chopped parsley and basil

Preparation

  • Heat a barbecue and flip the fennel in the oil.
  • Cook each side for 6 minutes until browned.
  • Mix lemon juice, olives, and oil in a bowl and make the dressing.
  • Add chopped herbs and mix.
  • Place the fennel on a plate and smear the dressing.

 

 

In conclusion

If you and your friends had a boring summer last year, hold your horses. We have got you indemnified this time. With the recipes above, the possibilities are endless. Go ahead and prove that it is your birth right to enjoy BBQ on this God’s green earth.

 

Writer’s Bio:

Jane Grates

Jane Grates is an award-winning web lover and the Co-manager of some health sites like Jane’s Kitchen Miracles, Monica’s Health Mag, GearWeAre, Fishing Gadget Hub and Fighting Report. Travel Scholar. Writer. Health Enthusiast. Food and Health Practitioner.

 

 

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