- Dish type
- Side dish
These vegan barbecued skewers are made with marinated halloumi cheese and veggies, then topped with tahini sauce and dukkah (an Egyptian seed and nut mix).
1 person made this
- 225g halloumi cheese, sliced into 12 cubes
- 1 aubergine, sliced into 12 cubes
- 1 large red onion, sliced into 12 equal pieces
- 1 large red pepper, sliced into 12 equal pieces
- 6 cherry tomatoes
- 6 radishes
- 1 lemon, juiced
- 3 tablespoons olive oil
- 1 tablespoon ras el hanout spice blend
- 2 teaspoons ground black pepper
- 6 bamboo skewers
- 6 tablespoons tahini
- 1 teaspoon lemon juice
- 1 lemon, cut into 6 wedges
- 6 tablespoons fresh chopped coriander
- 6 tablespoons dukkah
MethodPrep:25min ›Cook:10min ›Extra time:15min marinating › Ready in:50min
- Combine halloumi cheese, aubergine, red onion, red pepper, whole cherry tomatoes and whole radishes in a large bowl. Drizzle olive oil and lemon juice on top. Sprinkle black pepper and ras el hanout over the mix. Toss to coat. Allow to marinate for 15 minutes.
- Preheat an outdoor barbecue for medium heat and lightly oil the grilling grate.
- Slide 1 piece of aubergine, red pepper, onion, halloumi cheese, cherry tomato, radish, halloumi cheese, onion, red pepper and aubergine onto a bamboo skewer. Repeat with remaining skewers, cheese and vegetables. Reserve any remaining marinade in the bowl.
- Place skewers on the preheated barbecue. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes.
- Meanwhile, mix tahini and lemon juice together in a bowl. Place 2 cooked skewers on each plate. Drizzle tahini sauce equally over each. Top with freshly chopped coriander and dukkah. Serve with lemon wedges.
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Lamb And Halloumi Kebabs
This is the ultimate fast food as the kebabs take just 3 minutes to cook on each side. The lemony marinade shown to us by friends Sandie and Peter Draper stops the meat from drying out. These can be done under a hot grill if you don’t have glowing coals outside. Serve the kebabs with lettuce wraps and a bowl of the Lemon Yogurt Sauce.
Ingredients - Serves 8
150ml extra virgin olive oil
Half to 1 medium hot red chilli, (according to taste)
6 sprigs of thyme (leaves picked)
juice and finely grated zest of 1 lemon
Freshly ground black pepper
600g lean lamb (leg meat is good), diced into 3cm cubes
2 red peppers, cut into 3cm squares
250g small chestnut mushrooms, brushed clean
1 red onion, cut into quarters and layers separated
2 x 250g halloumi, cut into bite-sized cubes
3 baby gem lettuces, leaves separated to serve
A small handful parsley, leaves coarsely chopped and stems finely chopped, to serve
1 quantity Lemon Yogurt Sauce (see below) to serve
To make the marinade, put all the ingredients into a small food-processor with a good few twists of pepper and blend until emulsified. Alternatively, you can chop the dry ingredients together finely by hand and mix with the oil.
Pour a third of the marinade into a shallow dish with the lamb, peppers, mushrooms and onion, and toss to combine. Cover and leave to infuse for at least 30 minutes and up to a day in the fridge. Put the remainder of the marinade into a jug and refrigerate.
To make the lemon yogurt sauce, mix the ingredients together in a bowl and season to taste. This will keep in the fridge, covered, for up to 3 days.
When you are ready to cook the kebabs, preheat the grill to high and heat a rack ready for the kebabs. Thread the lamb, peppers, mushrooms, onions and halloumi alternately onto metal kebab skewers. Discard any leftover marinade in the dish.
Lay the skewers onto a hot grill rack (if this is in an oven, put an oven tray underneath to catch the juices) and cook close to the heat souche for 3-4 minutes before turning and cooking again for 3 minutes, or until the cheese is browned and the meat is just cooked. These are also delicious barbecued.
Put the lettuce leaves and a bowl of the lemon yogurt sauce on a large serving dish. Add the hot skewers dressed with a little of the remaining marinade and sprinkled with parsley. Serve the remaining marinade in a jug.
Lemon yogurt sauce
8 tablespoons Greek yogurt
Finely grated zest of 1 lemon
Salt and freshly-ground black pepper
Mix the ingredients together in a bowl and season to taste. This will keep in the fridge, covered, for 3 days.
This recipe is from ‘The Diabetes Weight-loss Cookbook’ published by Kyle Books with photography by Susan Bell.
Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.
You're stuck with an oven and stove all year long, so it's perfectly fine by us to make every meal on the grill come summertime. Especially as we head into the official start of barbecue season.
We're thinking of ribs and skewers galore, Indian-inspired tacos, spring asparagus and even cocktails and dessert, all on the grill. So grab a cold one and prepare to smell like smoke and meat, because you'll probably be outside a lot this weekend, tending to (and smuggling) snacks from the grill.
This article was originally published on 5/25/16 and updated on 6/9/18.
Barbecued Baby Back Ribs
It's not truly summer until you've sunk your teeth into meaty, fatty ribs. This foolproof recipe solves that problem.
Grilled Asparagus with Honey Mustard Dressing and Shaved Parmesan
No crisp green spear gets left behind (or abandoned after falling through the grill grates) with this simple recipe that proves honey mustard isn't just a sauce reserved for chicken tender dipping.
Indian Flank Steak Tacos
Skip the salsa and corn tortillas for curry leaves and squishy naan in this steak taco mash-up. However, a bit of lime and cilantro still works as a final touch.
Grilled Corn and Summer Squash Salad
The mix of raw shaved squash and charred corn makes this satisfying salad a real crowd-pleaser (and vegetarian!). That, and all the fresh herbs and crumbled feta.
Chipotle Lamb Loin Chops
Feel like a grill master when you introduce these lamb chops to some homemade chipotle chili rub that will last you all-summer long.
Grilled Halloumi-and-Tomato Skewers
Greek cheese meets summery tomatoes for the ultimate vegetarian kebab.
Grilled Rib Eye and Prawns
Unleash your inner carnivore and go ham on this steak and shrimp, served over garlicky potatoes. The real beauty of this dish: vanilla-laced butter to balance all the salt and fat.
Charred Peach Rosé Sangria
Grilled peaches, plums and cherries mix with a lemon-rose syrup and a whole liter of rosé for a sangria unlike anything you've ever had.
Grilled Shishito Peppers with Shichimi Togarashi
Sometimes, the best dishes are the simplest, likes these hot Japanese peppers spritzed with a bit of sake and sprinkled with spicy shichimi togarashi flakes.
Grilled Clams with Garlic Butter
Littleneck clams cook in their own juices with only a pat of warm garlic butter for this delicious seafood dish.
Berries has never looked better than when bubbling in a cast-iron pan and topped with a fluffy biscuit batter. Ah, the magic of dessert on the grill.
Nigerian Mixed Grilled (Suya)
This vibrant array of charred rib eye, jumbo shrimp and chicken is for serious heat seekers. The cayenne-powered suya spice blend is addictive but very spicy.
Grilled Chicken Caesar Salad
Grill the chicken, lettuce and croutons in this perfect-for-summer Caesar salad.
Grilled Tahini Chicken
This charred, nutty grilled chicken recipe takes tahini out of hummus and puts it into a barbecue marinade.
Firing up the barbecue is a sure sign that summer is on the way, and provides a great opportunity for a delicious feast outdoors. This barbecue recipe collection demonstrates the variety of ways the barbecue can be used in place of a grill or griddle for fantastically flavourful dishes.
Cooking steak on the barbecue is a great way to achieve a smoky and crisp outside, especially when you marinade the meat to add flavour, as in Martin Wishart’s Asian-inspired lime and soy-marinated flank steak. Cuts of lamb and pork also work well on the barbecue, from Marcus Wareing’s barbecued pork chop with apple, to Alfred Prasad’s spiced peshwari lamb kebabs.
Fish and seafood cook quickly on the barbecue, with Paul Ainsworth’s barbecued mackerel with celeriac mayonnaise being a prime example. Barbecues don’t have to be a meat-feast, and many vegetables such as aubergines, courgettes and peppers soften and char beautifully when grilled. Serve up with some of the tasty recipes in our barbecue sides collection.
10 of the best barbecue recipes
Can’t stand the heat? Get out of the kitchen – and get those coals going…
BEEF BURGER AND SPICED SALSA
- 1kg beef mince
- 2 large chopped shallots
- 2tbsp chopped capers
- 2tbsp chopped cornichons
- 2tbsp chopped tarragon
- 200g blue cheese
- 4 brioche buns
- Red onion, sliced
- For the salsa
- 200ml alcoholic ginger beer
- 6 large tomatoes
- 2 red onions
- 10g tarragon
- 50g ketchup
- Splash hot sauce
- Splash Worcestershire sauce
For the salsa, reduce the ginger beer by two-thirds and set aside to cool. Chop the tomatoes and red onion into small dice.
Chop up the tarragon. Place all the ingredients into a large bowl, mix, add the splash of each sauce and season with salt and black pepper.
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For the burger, mix the beef mince with the shallots, capers, cornichons and tarragon, season with salt and pepper. Weigh out 5oz of the mix then press down into a burger shape.
Cook the burger on the barbecue for 6 minutes each side. Cut a 50g slice of blue cheese and place on top of the burger let it melt on the grill.
Toast the brioche bun on the barbecue, place the rocket and red onion on the bun, put the burger in a bun and serve.
Recipe by Crabbie’s Alcoholic Ginger Beer (crabbiesgingerbeer.co.uk)
CLASSIC BARBECUE RIBS
- 2 racks of ribs
- For the rub
- 4tbsp brown sugar
- 4tbsp white sugar
- 2tbsp garlic salt
- 2tbsp chilli powder
- 1tbsp salt
- 1tbsp smoked paprika
- 1tbsp freshly ground black pepper
- 1tbsp cayenne pepper
- For the classic Southern BBQ sauce
- 100ml white vinegar
- 100ml tomato ketchup
- 100ml molasses
- 100ml orange juice
- 2tbsp Dijon mustard
- 1tbsp Worcestershire sauce
- 1 teaspoon dried chilli flakes
- A good few shakes of Tabasco
- Salt and pepper to taste
You’ll need one rack of ribs per person. Ask your butcher to remove the fiddly membrane from the bone side of the ribs.
Mix together all the rub ingredients then rub all over the ribs and set aside for at least an hour (or overnight).
For the best results, cook the ribs on an indirect heat using a kettle barbecue. Bring the barbecue up to 110°C, then place the ribs on the grill, close the lid of the barbecue and slow cook for 4-5 hours.
The ribs are great on their own, but to add extra flavour, prepare a classic Southern sauce.
For the sauce, mix all the ingredients together in a saucepan and gently heat for 5-10 minutes. It is critical not to let it boil.
The best way is to mix the ketchup with the molasses and the mustard to start and then move on to the other ingredients. Gradually add the other bits and pieces and keep mixing.
Apply the sauce to the ribs during the last 10 or 15 minutes of cooking, using a silicon brush.
Remove the ribs from the barbecue. Stand for 20 minutes before slicing and serving.
Recipe by Paul Yates, professional caterer and UK director of Monolith Grills (monolith-grills.co.uk)
BRAZILIAN POTATO & VEGETABLE ESPETINHO KEBAB
- 12 baby/new potatoes
- 1 corn on the cob, cut into 8 wheels
- 8 pineapple wedges
- 1 large red onion, cut into 8 wedges
- For the spice mix
- 1tsp paprika
- ½tsp ground cumin
- ½tsp ground coriander
- ¼tsp dried chilli flakes
- 1tsp olive oil
Boil the potatoes for five minutes and drain. Take a skewer and thread on a potato, followed by a wheel of corn, wedge of pineapple and wedge of red onion and repeat, finishing with the potato. Do this in turn for all four skewers.
Mix all the spices together with the olive oil and, using a pastry brush, brush all over the potatoes and vegetables.
Cook on the barbecue until the potatoes are cooked and the other vegetables are nicely charred. Serve with rice, salad and a little chilli sauce.
Recipe from the Potatoes: More Than A Bit On The Side campaign (lovepotatoes.co.uk)
PAPRIKA LEMON CHICKEN
- 3 small chickens or poussins, boned and butterflied (ask your butcher to do this)
- 3 lemons, cut into halves
- 30ml cold-pressed rapeseed oil
- Pinch of of sea salt
- Cracked black pepper
- Bunch of mint
- Bunch of coriander
- 120ml salad dressing
- Handful of baby kale
- 195g garlic mayonnaise
- For the spice mix
- 5g each of paprika, chilli powder, onion powder, garlic powder, black pepper, cumin and coriander, mixed together
- For the couscous
- 240ml vegetable stock
- 300g giant couscous
- 3tsp rapeseed oil
- For the pink coleslaw
- 100g carrots, grated
- 100g white cabbage, finely sliced
- 100g celeriac, julienned
- Handful of parsley, chopped
- 100g pink or red cabbage, finely sliced
- 30g kale leaves
- Salt and pepper, to season
Prepare the couscous by bringing the vegetable stock to the boil. Toss the dry couscous with the oil in a large bowl until it coats every grain. Pour the hot stock over the couscous and stir well, cover with cling film and allow to sit for 15 minutes until the liquid is absorbed.
Meanwhile, chargrill the lemon halves for a few minutes and set aside.
Rub the oil, salt, pepper and spice mix into the chickens. Cook for a few minutes either side on the barbeque. Place in the oven to cook for 10 minutes, until cooked through. Leave to rest for 5-10 minutes before cutting into halves.
Meanwhile, toss together all the ingredients for the coleslaw.
Remove the cling film on the couscous and fluff with a fork. Mix the pink slaw with the mint, coriander and the couscous and add a salad dressing.
Place the chicken on a plate, add the slaw mix and garnish with the kale leaves and grilled lemon. Lastly, spoon on the garlic mayonnaise and serve.
Bill’s will launch its new summer menu nationwide on 6 June (bills-website.co.uk)
Soak the cobs in cold water for 20 minutes this prevents them from burning. Carefully peel back the husks but leave them attached at the stem. Remove all the straggly silks.
If you like, rub the cobs with butter or oil and flavourings such as chopped chilli and herbs, then re-cover with the husk. Secure the top with string or a piece of foil if it looks likely to unwrap.
Grill on a barbecue for 15 minutes, turning frequently, until the cob is blackened.
Alternatively, grill naked. This gives the most toasty, smoky flavour to the kernels, but it dries them out more than grilling in their husks.
Remove the husks and silks and grill the cobs over hot coals, turning frequently, for 10 minutes until the kernels are charred. Slather with butter and tuck in.
Recipe from Riverford Organic Farmers (riverford.co.uk/recipes)
PIRI PIRI GRILLED SARDINES WITH LEMON & FENNEL SALAD
- 2 Romano peppers
- 1 red chilli
- 1 clove garlic
- ½ x 15g pack fresh oregano
- 1tsp sweet smoked paprika
- 1tbsp sherry vinegar
- 2tbsp olive oil
- 6 sardines, scaled and gutted
- 1 lemon, finely sliced
- 1 head of fennel, finely sliced
- 25g fresh parsley, chopped
- 1tbsp avocado oil
To make the sauce, place the peppers and chilli on the barbecue and cook until blackened and soft, turning frequently.
Remove from the heat and leave to cool. Once cool, peel, split in half and remove the seeds and stalks. For extra heat, leave the seeds in the chilli.
Place the pepper and chilli into a small-bowl food processor along with the garlic, oregano, paprika, vinegar and oil and blitz until smooth.
Put a third of this piri piri sauce in a separate bowl and use to brush over the sardines. Reserve the rest.
Cook the sardines on the barbecue for three minutes on each side until the skin is crisp and the flesh falls away from the bone.
To make the salad, toss the lemon, fennel, parsley and avocado oil together then serve with the cooked sardines and reserved sauce.
- 500g salmon or monkfish, in thick chunks
- 1 lemon
- Salt, to taste
- 1tsp cumin seeds
- 4cm piece ginger, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 green chilli, chopped
- 1 heaped tbsp thick Greek yoghurt
- 1tsp Kashmiri chilli powder or paprika
- 1tsp garam masala
- 1 heaped tsp chickpea flour
- 1tbsp fresh coriander, finely chopped
- 1tsp vegetable oil
- Lemon juice, to garnish
- Handful of fresh coriander, chopped
Add the fish to a mixing bowl along with the juice from half the lemon and the salt and mix well. Give the cumin seeds a bash and add to the bowl.
Crush the ginger and garlic with a pestle and mortar and place in the bowl. Add the finely chopped chilli and the remaining marinade ingredients and mix to ensure the fish is coated. Leave to marinate for half an hour.
The fish can be skewered or cooked directly on a baking sheet.
Preheat the grill to a medium to high setting. Grill for 15 minutes until it’s just done. Once cooked, squeeze over a little lemon juice, sprinkle with the coriander and serve.
COURGETTE & HALLOUMI KEBABS WITH GREEN TAHINI DRESSING
- 3 large or 4 smaller courgettes, chopped into large bite-sized pieces
- 300g halloumi, cut into large cubes
- 2 green chillies, deseeded, finely chopped
- 4tbsp sunflower or light olive oil
- For the dressing
- 2tbsp light tahini
- 2tbsp yoghurt
- 1 garlic clove, crushed
- 2tbsp olive oil
- Juice ½ a lemon (or more, to taste)
- Handful coriander leaves, finely chopped
- Handful mint leaves, finely chopped
- Salt and black pepper
If you are using wooden or bamboo skewers rather than metal ones, soak them in cold water for 20 minutes to stop them burning when they cook.
To make the dressing, stir the tahini with the yoghurt until you have a smooth paste. Whisk in the garlic, olive oil and lemon juice and add water, a little at a time, until the dressing has the consistency of pouring cream.
Stir in the chopped herbs. Season to taste with salt, pepper and more lemon juice.
Thread the courgettes and halloumi on to the skewers. Mix the chillies with the oil. Brush a little over the kebabs.
Cook the kebabs on the barbecue, brushing with more chilli oil and turning carefully every few minutes, until the courgettes and halloumi are golden-brown. Serve with the tahini dressing to drizzle over the kebabs.
Alternatively, you could try chunks of pepper or quartered mushrooms instead of, or as well as, the courgette.
You could also drizzle with a cucumber, mint and yoghurt sauce such as tzatziki instead of the tahini.
Recipe from Riverford Organic Farmers (riverford.co.uk/recipes)
ITALIAN STYLE ROAST BEEF SALAD
- 450g thick fillet steak (2-3in thick)
- 1 Lollo Rossa lettuce
- ½ cucumber
- 8 plum tomatoes
- 4 gherkins
- 16 olives
- 4 canned artichoke hearts
- 8 sunblushed tomatoes
- Salt and freshly ground black pepper
- For the balsamic vinaigrette
- 1tbsp balsamic vinegar
- 4tbsp extra-virgin olive oil
- 1 garlic clove, crushed
- 1tsp honey
Slice all the salad ingredients then mix in a serving dish.
Heat your barbecue to hot, then sear the beef on all sides, until brown (about three minutes on each side). Once each side has been cooked, season with salt and pepper. It is always better to season after searing, otherwise the meat will toughen slightly.
Allow the beef to cool for 30 minutes then slice thinly. In effect this makes a carpaccio.
Meanwhile, make the vinaigrette by combining all the ingredients.
Layer a few slices of the beef over your salad base, season again and drizzle the vinaigrette over to leave a glossy sheen.
Recipe by Paul Yates, professional caterer and UK director of Monolith Grills (monolith-grills.co.uk)
BUTTERFLIED BARBECUED CHICKEN WITH CHIMICHURRI SAUCE
- 4 chicken breast fillets, skinless
- 3 cloves garlic, roughly chopped
- 2tsp sweet smoked paprika
- Grated zest of 1 lemon
- 1tbsp olive oil
- For the chimichurri sauce
- 1 echalion shallot, roughly chopped
- 2tbsp red-wine vinegar
- Pinch of chilli flakes
- 25g flat-leaf parsley, roughly chopped
- 15g oregano, roughly chopped 2tbsp olive oil
Preheat the barbecue or light and leave until the flames have died down and the coals have turned grey. For the chimichurri sauce, place all the ingredients in a food processor and pulse a few times until you have a finely chopped yet coarse mixture –
be careful not to over-process.
Set aside, seasoning with a little salt and a good grinding of black pepper.
To prepare the chicken, place on a chopping board and, with a sawing motion, slice through each fillet horizontally, making sure not to cut all the way through, then open out.
In a bowl, combine the garlic, sweet paprika and lemon zest with the olive oil and rub all over the chicken.
Place the chicken on the centre of the barbecue and grill for 3-4 minutes on each side until cooked through. Serve with the chimichurri sauce.
Recipes from Waitrose BBQ recipes (waitrose.com/summer)
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Grilled Halloumi Cheese
Grilling brings out the best in halloumi cheese, enhancing its delicious, salty flavor and adding a satisfying texture. Enjoy it simply or layer with sliced tomatoes and basil leaves on skewers for an elegant hand-held appetizer.
White bread who? Swap it for taco-sized tortillas, bake a batch of thick-cut bacon and assemble. We use creamy avocado and a squirt of lime in place of mayo, but feel free to spread a layer on before adding the fillings.
It’s tough to find a better mate for burgers, ribs and steak than sweet yellow corn. It’s even tougher to find a better match than this corn, which is charred on the fire before being spread with lime-chili mayo and dusted with Parmesan and smoked paprika.
This is a stunning kebab recipe which also happens to be vegan, as the toum sauce is made without egg. It’s so worth making your own shawarma spice mix, so don’t skip that step! This delicious and novel skewer recipe will definitely intrigue our BBQ guests.
The irresistible flavour combination of smoky charred courgettes, creamy labneh and crunchy granola makes this a brilliant BBQ dish for vegetarians and meat-eaters alike.
Aubergine kebabs with charred onion salsa
A great way to cook aubergine on the BBQ. Here, slices get coated in pomegranate molasses, cumin, cinnamon, aleppo pepper and sumac before hitting the grill on skewers and being served with an onion, garlic, chilli and lemon salsa. Swap the yogurt for a plant-based version and you’ve got a great vegan BBQ dish.
Jerk halloumi burger
This veggie burger is big on flavour thanks to jerk halloumi. This vegetarian BBQ dish is really easy to make, is ready in just 20 minutes and feeds four.
This vegetarian BBQ idea is a classic way to eat corn in Mexico, and is usually bought from street vendors. Mexican crema is similar to soured cream, but saltier and creamier – perfect for cooling the fiery chilli powder in this recipe.
Smoky miso aubergines
Miso and aubergine is a match made in heaven, and this recipe is the perfect vegetarian option for the BBQ this summer.
Whole tandoori cauliflower with jewelled rice salad
Check out this Indian-style whole roasted cauliflower with fluffy rice, pomegranate seeds and crunchy pistachios. Make this showstopping veggie dish to impress friends and family at your next BBQ.
Check out these easy veggie skewers with courgettes soaked in a citrusy sweet marinade with a hint of chilli. Make these quick skewers as a simple veggie BBQ side.
Chargrilled baby aubergines meze
Check out this easy veggie meze with chargrilled baby aubergines. This simple yet incredibly moreish recipe is ready in under an hour, a perfect dish to serve at your next summer BBQ.
Spiced halloumi and watermelon skewers
Try these super simple skewers with salty halloumi and sweet watermelon to serve at your next BBQ as a vegetarian option.
Turmeric and coconut paneer with charred naans
This paneer recipe will make your summer vegetarian BBQ much more interesting. Use an old baking tray to cook the naans as it wont be fit for using in the oven afterwards. Alternatively, cook them in a heavy-based frying pan on the hob until golden and puffed on both sides.
Beetroot and halloumi sliders with chilli jam
These vegetarian sliders made from chickpeas, beetroot and halloumi work great as snacks, starters or even a main course, simply adjust the portion size each time!
Umeboshi tempeh and pineapple kebabs
Delicious chunks of marinated tempeh work brilliantly with juicy pineapple in this easy vegan alternative to the traditional BBQ skewer.
Grillable vegan burgers
With their full-on flavour and meaty texture, suitable for the grill, these completely vegan loaded burgers are an absolute must at any vegetarian BBQ.
Marinated summer veg antipasti
The best vegetarian antipasti recipes use a colourful mix of summer veg. This easy one is an easy sharing plate of aubergines, peppers, courgette and mushrooms. Serve with crusty bread to mop up the juices.
Smoky mushroom and walnut-stuffed portobellos
A quick and easy vegan recipe for the BBQ. These work well as quick and easy veggie burgers too put them into buns with hummus, salad leaves and roasted red peppers.
Lemon and mint marinated courgettes
These zesty grilled courgettes are a great vegetarian summer side dish to serve at your next BBQ.
Grilled avocado halves with harissa hummus and tahini yogurt
We love avocado! With this recipe for grilled avocado halves with harissa hummus and tahini yogurt, we’ve promoted it to our vegetarian BBQ star.
Sage, honey and roasted red pepper cornbread
This vegetarian cornbread with sage, honey and roasted red pepper is super moist and easy to make. Drizzle with honey and serve with a little grated parmesan, this recipe is a great afternoon treat.
Grilled Caeser salad
Our quick and easy grilled caesar salad is a great option for a vegetarian BBQ side. What’s more, it’s vegetarian and gluten-free, plus it comes in at under 500 calories.
Malay-grilled aubergine with ketjap manis, lime and spring onion
This simple vegetarian recipe for a warm aubergine salad is so delicious. Perfect with grilled meats or as a vegetarian dish, the sweet soy-chilli sauce is quick to make as a dressing.
Tender spring onions with charred romesco
This seasonal spring onion idea makes a great vegan alternative for the BBQ.
5 meat-free bbq swaps
Barbecues might be an institution, and it might be sacrilegious to say so, but let&rsquos be honest, they can get a bit samey.
There really is only so many charred burgers and scorched sausages you can eat in any given summer, especially if you&rsquore also trying to reduce your meat consumption &ndash be it for health or environmental reasons.
So what do you do if the charcoal is burning away, but you&rsquod rather grill something other than meat over it? Try these plant-based swaps that don&rsquot rely on artificial meat alternatives&hellip
1. Swap burgers for portobello mushrooms
A huge, juicy portobello mushroom topped with lots of freshly ground black pepper and a slab of molten cheddar has all the umami of a beef burger, but none of the heaviness, and a far smaller carbon footprint. Load up with all your usual burger toppings (we&rsquod add chilli sauce too), inside a brioche bun, and it&rsquoll likely turn out more satisfying than a veggie bean burger from the freezer section.
2. Swap sausages for root veg and halloumi
Arguably the best thing about a hotdog is the opportunity for contrast &ndash the soft white bun, crunchy onions, silky sauce, while the sausage is the charred bulk that pulls it all together. Sure, a veggie sausage would do the job, but why not do something a bit different? Load up skewers with chunks of seasoned veg or cheese that have heft &ndash like sweet potato, courgette, carrot, pepper, or halloumi &ndash and get them golden and caramelised on the barbie. Tucked into that white bun and topped with onions, you&rsquoll not miss the meat.
3. Swap lamb kebabs for aubergine
Ground lamb kebabs laced with mint are undoubtedly delicious, but aubergine marries just as well with mint, and takes on a rich smokiness on the barbecue that will fill that lamb gap. Dress with a tahini dip and you&rsquore good to go.
4. Swap chicken wings for cauliflower &lsquowings&rsquo
Spicy, gnarly chicken wings are all very well, but cauliflower can handle just as much heat. Batter first and finish off on the bbq, or char over hot coals first and then dredge through buffalo sauce at the table.
5. Swap slow-cooked pork for jackfruit
For the full American bbq experience, you need vats of coleslaw, tonnes of grilled corn on the cob (best of all the bbq foods in our opinion), and something slow cooked, smoky and shreddable. So if pork is off the menu, opt for jackfruit instead, which you can easily get hold of in tins from most major supermarkets. Cook it up with barbecue sauce and seasoning and tuck in.
Begin by cutting the pepper and onion into even-sized pieces about 1 inch (2.5 cm) square, to match the size of the cubes of cheese.
Then chop the herbs and garlic quite finely and combine them with the oil, lime juice and some freshly milled pepper. Now place the cheese, onion, pepper and mushrooms in a large, roomy, non-metallic bowl and pour the marinade over them, mixing very thoroughly. Cover and place in the fridge for 24 hours, and try to give them a stir round every now and then. You can also watch how to preapre peppers, onions and garlic in the Cookery School Videos on this page.
When you're ready to barbecue the kebabs, take the two skewers and thread a mushroom on first (pushing it right down) followed by a piece of onion, a piece of pepper and a cube of cheese. Repeat this with more onion, pepper and cheese, finishing with a mushroom at the end.
Place the kebabs over the hot coals, turning frequently till they are tinged brown at the edges – about 10 minutes. Brush on any leftover marinade juices as you turn them.