Summer appears to finally be here….It may have gone by the time I’ve finished writing this post but let’s stay positive! Hot weather always equals BBQ’s galore so we’ve found some great healthy BBQ recipes and wanted to share them with you!

BBQ Greek Lamb Kebabs

Courtesy of delicious.

Ingredients:

  • 400g lean lamb, cubed
  • 1 lemon, cut into wedges
  • 12 bay leaves
  • 1 large courgette, sliced
  • 1 red pepper, cut into chunks
  • A mix of olive oil, a sprinkling of dried oregano and a squeeze of lemon
  • Potato wedges, to serve

Method:

1. Thread the lamb onto skewers with pieces of lemon, bay leaves, sliced courgette and red pepper.

2. Griddle or barbecue, brushing with a mix of olive oil, a sprinkling of dried oregano and a squeeze of lemon, for 6-8 minutes, until the lamb is cooked but still a little pink.

3. Serve with potato wedges.

Spiced BBQ mushroom ‘burger’

Courtesy of Channel4

Ingredients:

  • 8 large field mushrooms
  • 4 tbsp olive oil
  • 2 small red onions, finely chopped
  • 2 large garlic cloves, crushed
  • 1 tsp ground cumin
  • Good pinch ground coriander
  • 180g baby spinach
  • 2 red chillies, deseeded and finely chopped
  • Grated zest of 1 lemon
  • 120g feta, crumbled
  • 6 flatbreads and Greek yogurt, to serve

Method:

1. Light/preheat the barbecue. Brush the field mushrooms all over with 3 tbsp of the olive oil, then season.

2. Heat the remaining oil in a frying pan over a low heat and gently fry the onions and garlic for 5 minutes until softened. Add the spices and cook for 2 minutes more, then transfer the spiced onion to a bowl.

3. Put the spinach in a colander, pour over boiling water from the kettle to wilt, refresh under cold water, squeeze dry, then roughly chop.

4. Stir the spinach, chillies, lemon zest and feta into the onion mixture and season to taste.

5. Barbecue the mushrooms for 5 minutes, flat-side up, place to one side, turn over and divide the filling between them. Place back on a medium-hot part of the barbecue for a further 10 minutes until cooked through and the filling is hot.

6. Toast the flatbreads on the barbecue for a minute, then use to wrap the mushrooms, and top with a dollop of yogurt, and serve.

Mexican Corn on the Cob

Courtesy of BBC GoodFood

Ingredients:

  • 4 corn cobs
  • 100g butter, softened
  • zest 1 lime
  • 2 tsp chopped fresh chilli or 1 tsp chilli powder, mild or hot, depending how spicy you like it
  • lime wedges, to serve

Method:

1. Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.

2.  Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges

BBQ Tamarind salmon with lemongrass, chilli and ginger

Courtesy of BBC GoodFood

Ingredients:

  • 100g jar tamarind purée
  • 2 stalks lemongrass, sliced (woody layers removed)
  • 1 small red chilli, seeds removed and finely chopped
  • 3 cm root ginger, grated
  • 3 tbsp palm sugar or honey
  • a small bunch mint, chopped
  • 700g piece salmon, skin on
  • a small handful coriander, chopped

Method:

  1. Mix the tamarind, lemongrass, chilli, ginger, palm sugar and mint together in a small bowl. Put the salmon on a greased piece of foil or a banana leaf (find these in the frozen section at Asian supermarkets).
  2. Brush a thick layer of the sauce over the salmon and grill for 10 minutes.
  3. Serve sprinkled with coriander and a bowl of extra marinade on the side for dipping.

Stuffed Peppers on the Barbie

Courtesy of BBC GoodFood

Ingredients:

  • 2 tbsp olive oil
  • 50g pine nuts
  • 140g long grain rice
  • 2 garlic cloves, chopped
  • 350g vegetable stock
  • 1 bunch spring onions sliced thinly
  • 140g cherry tomatoes, halved
  • 150g ball mozzarella, chopped
  • 140g gorgonzola
  • handful each of parsley and basil, chopped
  • 3 red and 3 yellow peppers
  • string, for tying

Method:

  1. Make the stuffing: heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the stock and bring to the boil. Cover and cook for 10 minutes, until the rice is tender. Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs. Season well and leave to cool.
  2. Stuff the peppers: cut around the stalk from one pepper, remove and set aside. Make one slit down the length of the pepper and open out gently. Remove the seeds and membrane.
  3. Spoon some filling into the pepper cavity, taking care not to overfill.
  4. Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly.
  5. Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot.Repeat with the other peppers.
  6. Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned. Don’t worry if the string chars and if the peppers split too much – wrap them in a piece of foil and finish cooking in the foil wrappers.

All these recipes are nutritious and healthy and so tasty that your guests won’t even miss the bacon burgers!