BBQ recipes: 4 easy barbecue meals to enjoy at home

BBQ recipe 1: Spicy Paneer Kebabs

Per serving: 

218 Calories, 11g fat (4g saturated, 10g carbohydrate)

Serves: 6

Prep time: 30 mins, plus marinading

Ingredients:

2 x 226g packets paneer

2tbsp coriander seeds

2tsp each cumin and turmeric

2tbsp sunflower oil

1tbsp sea salt

Juice of 4 limes

4 red onions, cut into chunks

To serve:

Lime wedges and cucumber salad

Method:

1. Cut the paneer into chunks – you should get 12 from a pack. Put into a bowl.

2. Toast the coriander seeds in a dry frying pan, crush with a mortar and pestle.

3. Mix the coriander in a separate bowl with cumin, turmeric, oil, salt and lime juice. Mix this well with the paneer, cover and leave to marinate for a few hours or overnight.

4. Thread the paneer onto skewers, separating each piece with a chunk of red onion. Brush over any remaining marinade and grill for 10 mins, turning to brown evenly.

5. Serve with lime wedges and a cooling cucumber salad.

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BBQ recipe 2: Tandoori Lamb Cutlets

Per serving:

334 calories, 16g fat (6g saturated, 13g carbohydrate)

Serves: 4

Prep time: 10-15 mins, plus marinading

Ingredients:

150g natural yoghurt

150g tandoori marinade

Juice of 1 large lemon

3 red onions, thickly sliced

12-16 lamb cutlets

To serve:

Blanched mange tout, garden peas, micro herbs and lemon wedges

Method:

1. Mix together the yoghurt, tandoori marinade, lemon juice and red onions. Add the lamb cutlets and mix together well. Cover and leave to marinade in the fridge for at least four hours or overnight.

2. Barbecue or griddle the lamb until tender and charred, 3-5 mins a side. Pan-fry the red onions until cooked through and coloured. Serve with the greens and lemon wedges. Serve with the greens and lemon wedges.

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BBQ recipe 3: Beef and sugar-cured pork

Per serving:

270 calories, 12g fat (3g saturated, 4g carbohydrate)

Serves: 6

Prep time: 20 mins, plus brining

Ingredients:

6 pork loin chops

500ml beer, preferably IPA

85g ground sea salt

65g light soft brown sugar

A little olive oil

To serve:

250g green beans, blanched;

200g baby courgettes, halved;

Juice of 1 lemon; 3tbsp extra

Virgin olive oil;

Micro herbs or mustard and cress

Method:

1. Put the chops into a bowl or plastic food bag. Stir together the beer, salt and sugar until dissolved.

2. Pour over the pork, cover and leave overnight in the fridge.

3. When you are ready to cook, take the pork out of the brine and pat dry. Rub olive oil into the pork and grind over some black pepper. Cook for a few mins on each side on the barbecue or a griddle pan – timing will depend on the thickness of the meat.

4. To make the salad, mix together the beans, courgettes, lemon juice and olive oil with plenty of seasoning. Scatter over the micro herbs to serve.

Avocado, pea mint and courgette salad

Per serving:

204 calories, 16g fat (3g saturated, 7g carbohyrdate)

Serves: 6

Prep time: 15 mins

Ingredients:

2-3 avocados

Juice of 2 lemons

300g peas (if fresh, blanch; if frozen, just thaw)

200g courgettes, ribboned lengthways

3tbsp extra virgin olive oil

2tbsp fresh mint sprigs

Method:

1. Peel and stone the avocados then cut into chunks and toss in the lemon juice. Add to the rest of the ingredients, gently mix together and season well. Scatter over the mint sprigs just before serving.