Tuesday August 20 2019

BBQ weather is here at last as the Met Office predicts a three-week long heatwave

BBQ weather is here at last as the Met Office predicts a three-week long heatwave

If recent weather reports are to be believed, the UK is set to bask in scorching temperatures during a three-week long heat wave, continuing into September. When sun comes out, us Brits really do need to make the most of it! Why not BBQ with friends and family and enjoy the balmy evenings? Here’s nine lovely recipe suggestions to help inspire your outdoor cooking.

Lemon and lime chicken breast

A true summer taste here! Get a hit of citrus with a delicious barbequed chicken breast. Why not cook up a batch of sweet potato fries to enjoy this one with — the perfect al-fresco dinner!

·         6 boneless chicken breasts

·         ½ cup brown sugar

·         ¼ cup cider vinegar

·         3 tablespoons each lemon juice and lime juice

·         3 tablespoons Dijon mustard

·         3/4 teaspoon garlic powder

·         1/4 teaspoon pepper

·         1/2 teaspoon salt


Place the chicken into a resealable plastic bag and combine the ingredients. Allow the mixture to marinade overnight. Drain the remaining sauce (or keep it and use as a salad dressing!). On a preheated BBQ, grill the chicken at a medium – hot heat for 15-18 minutes, turning once and ensuring that the juices run clear before serving.

BBQ turkey burgers

Enjoy turkey all year round with this brilliant recipe!

·         1/4 cup mayonnaise

·         2 tablespoons minced fresh basil (divided)

·         1/4 cup milk

·         2 tablespoons finely chopped onion

·         1 tablespoon dry breadcrumbs

·         1/8 teaspoon salt

·         1/8 teaspoon pepper

·         12 ounces ground turkey

·         4 hamburger buns, split

·         4 lettuce leaves

·         1 large tomato, sliced


Use a bowl to combine mayonnaise and a tablespoon of basil. Cover and place into a fridge until serving. Apply non-stick cooking spray to your grate and preheat the grill. In another bowl, mix milk, onion, salt, bread crumbs, salt, pepper and the rest of the basil. Add the turkey and mix well, then mould the mixture into patties, placing onto the grill over an indirect medium heat. Grill for 5 to 6 minutes on each side, serving when the meat is no longer pink. Serve on buns with lettuce, tomato and basil mayo.

Sesame steaks

·         1/2 cup soy sauce

·         2 tablespoons brown sugar

·         2 tablespoons vegetable oil

·         2 tablespoons sesame seeds

·         2 teaspoons onion powder

·         2 teaspoons lemon juice

·         1/4 teaspoon ground ginger

·         4 T-bone steaks (about 1-inch thick)


Add the first seven ingredients into a resealable plastic bag and mix well. Place the steaks into the bag and coat with the mixture, seal and allow to marinade for 4 hours. Drain and discard the left-over marinade. On a preheated grate, cook the steaks on a medium heat for 5-7 minutes each side, or longer depending on preference.

Haloumi gyros and tzatziki

Another veggie option here, the popular Greek cheese is excellent on the BBQ!


·         200g haloumi cheese

·         2 pieces pitta bread

·         1 tomato

·         2 cups rocket    

·         1 baby brown onion


·         1 cup Greek yoghurt

·         1 teaspoon minced garlic

·         Lemon juice

·         Lemon zest

·         2 tablespoons olive oil

·         Pinch of salt/ black pepper

·         1 cucumber, seedless, peeled and shredded.


Prepare the tzatziki by adding all the ingredients into a bowl and mix well until combined. Season to your taste preferences. Cut the tomato in half and slice finely, doing the same with the onion, then place both to one side. Cut the haloumi into centimetre thick slices, placing onto the BBQ at a medium heat. Cook for 2 minutes each side or until browned, then place the pittas onto the grate to warm gently for 30 seconds each side. Assemble the gyros with the haloumi and the tzatziki, adding the onion and tomato to garnish.

Citrus salmon and zesty salsa



·         1/2 cup raspberry vinegar

·         1/4 cup soy sauce

·         2 tablespoons ground fresh coriander

·         2 tablespoons minced fresh ginger

·         1 tablespoon olive oil

·         1/2 teaspoon hot pepper sauce

·         1/8 teaspoon pepper

·         4 salmon fillets (6 ounces each)


  • 3/4 cup pink grapefruit segments, cut into bite-size pieces
  • 1/2 cup orange segments, cut into bite-size pieces
  • 1 tablespoon raspberry vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground fresh coriander
  • 1 teaspoon minced fresh ginger root
  • 1/8 teaspoon hot pepper sauce


Mix the first 7 ingredients together in a resealable plastic bag and refrigerate for 3 hours. In a small bowl, combine all of the salsa ingredients and mix well, then cover and keep cool until serving. Drain the marinade and coat your BBQ grate with non-stick cooking spray. Preheat and place the salmon skin side down on to the grill, cooking while covered at a medium heat for 15-20 minutes until a flaky texture is achieved. Drizzle the salsa over and enjoy.

Chicken satay skewers

A peanut butter dream! Transform the humble chicken skewer with this one.


·         2 pounds boneless skinless chicken breasts

·         1/2 cup milk

·         6 garlic cloves, minced

·         1 tablespoon brown sugar

·         1 tablespoon each ground coriander, ground turmeric and ground cumin

·         1 teaspoon salt

·         1 teaspoon white pepper

·         1/8 teaspoon coconut extract


·         1/3 cup peanut butter

·         1/3 cup milk

·         2 green onions, chopped

·         1 small jalapeno pepper, seeded and finely chopped

·         2 to 3 tablespoons lime juice

·         2 tablespoons soy sauce

·         1 garlic clove, minced

·         1 teaspoon sugar

·         1 teaspoon fresh coriander

·         1 teaspoon minced ginger

·         1/8 teaspoon coconut extract

Prepare the chicken by flattening to a ¼ inch thickness and cutting it into 1-inch wide strips. Use a plastic bag to combine the milk, garlic, brown sugar, seasonings and extract. Add the chicken, seal the bag, and refrigerate overnight.

Whisk all of the sauce ingredients together in a bowl until smooth, cover and refrigerate until serving. Take the chicken mixture out and drain the marinade, then place the strips onto the skewers. Grill on a medium-hot heat, uncovered for 2-3 minutes on both sides or until the juices are clear. Serve with the satay sauce.

Barbecued banana split

BBQs are not just for savoury dishes, why not give this charcoaled banana split a go!

·         4 bananas

·         20 giant milk chocolate buttons

·         8 pieces salted caramel fudge

·         Vanilla ice cream, to serve

·         Whipping cream, to serve

·         4 glacé cherries, to serve

·         2 tablespoon chopped mixed nuts, toasted

With the skin on, make a slit in the bananas from top to bottom. Place chocolate buttons and fudge in the gap, then wrap the bananas in foil. Ensure that the cut stays facing upwards, and place onto a preheated grate. Cook for 20-25 minutes, allowing the chocolate and fudge to melt. Allow to cool then remove from the foil, topping with a scoop of ice cream, whipped cream, cherry and toasted nuts.

Barbecued figs with honey and cinnamon

Another sweet treat, but great for the health conscious too — with only 112 calories per serving!

·         8 ripe figs, stems removed

·         3 tbsp clear honey

·         15g (½oz) salted butter, diced

·         Ground cinnamon, to sprinkle

·         Pistachio nuts, roughly chopped, to serve

·         Ice cream or cream, to serve (optional)

Make a deep cross in each fig using a knife, stopping just before the base. Squeeze the base to make the figs open up (similar to a flower-shape). Place into a heatproof dish or foil tray and drizzle with honey. Add drops of butter and a sprinkle of cinnamon.

Place the dish or tray, away from direct heat, onto the barbecue and close the lid. Allow to cook for 8-10 minutes, or until the fruit has softened. After cooling, scatter the nuts and serve.

Marshmallow & strawberry kebabs

This desert is a really simple option, and it is even better when served with a salted caramel sauce…

·         20 marshmallows

·         16 strawberries

·         1 tin of Nestlé carnation caramel

·         Toasted hazelnuts or crumbled digestive biscuits to serve

Thread 4 skewers with 4 marshmallows and 4 chopped strawberries. Hold over the barbecue for 30 seconds on each side, or until the marshmallows are toasted. Stir the caramel in a bowl and add a pinch of salt, then drizzle over lightly adding the nuts of biscuit as a delicious extra.

There’s a lot more to the standard BBQ than just plain old burgers and sausages, so which one of these recipes will you be trying first? Don’t be afraid to make the recipes your own and include additional herbs growing in your garden or better still, change up some vegetables for something you have a glut of in your allotment. Now over to you, to get cooking on your BBQ!


Article provided by Gaslight: a leading company supplying lightweight gas bottles, ideal for your BBQ cooking or camping holidays.


"The UK is set to bask in scorching temperatures during a three-week long heat wave"
The Met Office

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