Tasty barbecue grilling recipes for the Summer
Get some new grilling recipes this Summer
Summer is a time to get together with family and friends around the barbecue and enjoy delicious grilled meat recipes over some mouthwatering beverages. With the sun blazing and the mood in full bloom it's a great time to discover some new recipes that will keep your guests heading for the barbecue, and the cook busy!
There are many different ways to grill and serve meats for Summer in various dishes. No matter what meats you choose to grill on the barbecue this Summer, do not do so without viewing some of these delicious recipes first.
Healthy grilling recipes
Why not indulge in some grilling recipes that don't leave you worrying about the calories? These recipes are divine and a healthy alternative to some other barbecue grilling recipes.
Spiced pork tenderloins with mango salsa
This grilled dish has an abundance of flavours and texture that really make the difference.
For the salsa you will need:
- 2 medium ripe mangoes (peeled and chopped)
- 2 medium kiwi fruit (peeled and chopped)
- 2 tbsp. vinegar
- 2 tbsp. grated fresh ginger
- 2 tbsp. fresh cilantro leaves
For the pork tenderloins you will need:
- 2 whole pork tenderloins
- 3 tbsp. all purpose flour
- 2 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
Start by preparing the mango salsa. Combine all ingredients into a bowl and stir well. Cover and keep cool for up to 4 hours. This should make about 4 cups of salsa. Now, prepare your barbecue's charcoal fire. Or preheat a gas grill on medium heat if you wish to cook this way.
Take the pork tenderloins and cut lengthwise, but be careful not to cut all the way through. Open each tenderloin and spread flat between two sheets of plastic wrap. Now with a meat mallet or rolling pin pound the meat to about 1/4 inch thickness. Cut each tenderloin into 4 equal pieces.
Wax some paper and mix the flour, coriander, cinnamon and ginger. Add pork to this spice mixture and coat evenly. Once the spice mixture is coated on the pork, place on a hot grill rack and cook for 5-6 minutes (or until browned lightly.) Ensure the pork loses the pink colour throughout. Serve with the mango salsa.
Grilled Eggplant with Ricotta Salata
This tasty barbecue grilling recipe is perfect for vegetarians and those who are looking for a healthy alternative.
To create this recipe you will need:
- 2 eggplants cut lengthwise
- 2 tbsp. extra virgin olive oil
- 2 tsp. oregano leaves
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- Lemon wedges
- 1 ounce ricotta salata or feta cheese
- 2 diced plum tomatoes
- Oregano sprigs for garnish
Once the barbecue is heating up nicely and the ingredients are prepared, heat the virgin olive oil over a pan until hot. Remove from heat and add the oregano leaves. Leave to steep until ready to serve.
Now, if you have a non-stick cooking spray, lightly spray each side of the eggplant. If not do not worry. Sprinkle the eggplant with salt and pepper and place on the barbecue grill rack. Cover the grill and cook the eggplant for 10 minutes or until brown and tender. Remember to turn over once.
Once cooked, transfer the eggplant to a platter and drizzle with the oregano oil. Top with ricotta salata and the plum tomatoes. Garnish with the oregano sprigs and serve with lemon wedges on the side.
Grilled meats & fish
As well as the healthy option, everyone loves a bit of nicely grilled meat or fish on their plates at a barbecue. Take a look at the following dishes which uses different types of meats and fish to create an array of scrumptious barbecue grilling recipes.
Grilled Lamp Chops with Spicy Thai & Peanut Sauce
The peanut sauce makes this dish a favourite for barbecues, or at any time of the year.
To create this dish you will need:
- 8 thick loin lamp chops
- 1 tsp. sugar
- 1 tbsp. soy sauce
- 1 tbsp. fresh lime juice
- 1 tbsp. Thai green curry paste
- 2 tbsp. ketchup
- 2 tbsp. peanut oil
- 1/3 cup unsalted peanut butter
- 2 large garlic cloves
- 1/3 cup cilantro leaves
With the ingredients ready, heat the barbecue. As it heats up, blend the cilantro and garlic in a food processor until finely chopped. Add the remaining ingredients, all except the lamb. Blend in the food processor until a paste is formed. Spread 1/4 cup of paste over the lamb chops.
In a saucepan, whisk the rest of the paste with some water until pourable. Grill the chops over a medium heat for 4 minutes on each side. Transfer the grilled lamb chops to a platter and spoon some warm peanut sauce over the lamb chops to serve. With the rest of the sauce, serve in a dish on the side for guests to enjoy!
Grilled Fennel Garlic Chicken Legs
Chicken is always great at a barbecue, but the taste of garlic on grilled chicken is irresistible.
To make this recipe you will need:
- 4 whole chicken legs
- 1 1/2 tbsp. extra virgin olive oil
- 3/4 tsp. crushed red pepper
- 3/4 tsp. dried oregano
- 1 1/2 tsp. ground fennel seeds
- 1 1/2 tbsp. chopped garlic
With the ingredients ready, pound the fennel seeds, garlic, red pepper and oregano with a mortar and pestle. Add the 11/2 tbsp. of oil and mix to create a paste.
Make four 2 inch slashes on the skin of each chicken leg. Be sure to cut to the bone on the underside of each chicken leg. Rub the paste into the slashes you have made and cover for 4 hours refrigerated.
Once the four hours is up, heat the barbecue and brush the chicken with some oil. Season lightly with salt and grill over a medium heat for 25 minutes until lightly charred.
Grilled Seafood Kebabs and Orecchiette with Arugula
These kebabs are so succulent and different because of the fact they are made with fish and served with pasta. This is definitely not one to be missed if you enjoy seafood.
To make these kebabs, you will need:
- 8 large scallops, halved
- 16 large shrimps, shelled & deveined
- 16 cherry tomatoes
- Some salt and freshly ground pepper
- 2 tbsp. extra virgin olive oil (plus spare to coat)
- 2 cups orecchiette pasta
- 2 tbsp. unsalted butter
- 1 minced shallot
- 2 minced garlic cloves
- 1/2 cup chicken stock
- 1 tbsp. fresh lemon juice
- 1/2 cup grated Parmigiano-Reggiano cheese
Preheat the barbecue and bring some salted water in a pan to the boil. Using 8 pairs of wooden skewers double skewer the scallops, shrimps and cherry tomatoes. Brush with some olive oil and season with salt and pepper.
Cook the orecchiette pasta in the salted water until al dente. Drain and reserve 1/2 cup of the cooking water. Grill the kebabs over a high heat for about 7 minutes, turning once.
Melt the butter and 2 tbsp. olive oil in a skillet. Add the garlic and shallot and cook over a high heat. Continuously stir until softened and add the chicken broth for about 5 minutes until reduced by half. Combine the pasta, lemon juice, arugula, and Parmigiano-Reggiano cheese to the skillet. Season this with some salt and pepper.
Toss for a while and add some of the reserved pasta water if necessary. Serve immediately with the seafood kebabs!
No matter what dish you decide to create, there's always a tip that can be implemented into your cooking that will make your Summer barbecue grilling recipes that little bit tastier.
- When grilling meats, it's best to turn the meat only once. More than this can make the cooking time longer and you may not get the best results.
- Always use tongs to turn meat. A fork can pierce the meat and allow the tasty meat juices to flow out, making a not so tasty grilled dish.
- The most successful piece of grilled meat will be down to the cut of meat you have. Try to choose cuts about 1 inch thick.
- Use 1 to 2 cups of marinade for every 1 to 2 pounds of food. Marinating adds plenty of flavour and keeps the meat texture incredibly tender.