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A summer BBQ is a perfect way to catch up with friends and family. If the sun is out it is a perfect way to gather with your relatives while still observing social distancing. But you might be after a little more than the standard burger or a sausage in a bun. Express.co.uk has compiled a list of tasty recipe ideas which you can cook on your barbecue aside from burgers and sausages.

Lamb koftas

Lamb koftas are meat skewers which are extremely easy to make.

They are made from minced lamb which is blended with Middle-Eastern spices and shaped around a skewer before it is grilled on a barbecue.


  • 500g lamb mince
  • One tsp ground cumin
  • Two tsp ground coriander
  • Two fat garlic cloves, crushed
  • One tbsp chopped mint
  • Oil for brushing.


You should begin by mixing together all the ingredients until they are well blended.

Then divide them into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals.

You should thread the meatballs onto four metal skewers and brush them with oil.

To cook on a griddle, you should heat the pan or BBQ griddle plate until you can feel a good heat rising and cook the koftas for three to four minutes each side.

You should avoid turning until they are well sealed or the meat will stick to the grill or pan.

You can add extra seasoning and can serve with yogurt and spiced flatbreads.

Jerk-style cauliflower steaks

For vegetarians and vegans a barbecued cauliflower steak is a great meat-free alternative to add to a summery BBQ.


  • One medium cauliflower

For the marinade:

  • Thumb-sized piece of fresh ginger
  • One scotch bonnet
  • Two garlic cloves
  • One tablespoon olive oil
  • 1/2 tablespoon maple syrup
  • One teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • One teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Juice of 1/2 lime
  • Sea salt and freshly ground black pepper.


Preheat the oven to 200°C/gas mark six.

Place all the marinade ingredients into a food processor or mini blender and blitz until coarse but spreadable.

Remove the leaves from around the cauliflower, but be sure to keep the bulb at the bottom, as this is what will keep your steaks intact.

Cut the cauliflower in half and working from the cut side out, slice each steak around two cm thick, which means you will likely only get two full steaks from each half, but you can roast the remaining florets in the same way.

Generously brush the steaks with your jerk marinade and if you wish, leave to marinate in the fridge until you need them.

Place the steaks on a roasting tray and loosely cover with foil.

Roast them in the oven for 15 to 20 minutes before removing the foil for a further 10 minutes, turning once.

Finish off the steaks on the barbecue to give it a nicer finish.

Halloumi and vegetable skewers

Halloumi and vegetable skewers are a delicious addition to any barbecue and can be easily adapted for your personal tastes.


  • Halloumi
  • Any vegetables you like, most often the following are used: peppers, tomatoes, courgettes, baby corn, red onion and aubergine.


To make halloumi and vegetable skewers simply add chunks of halloumi and different vegetables onto skewers and place them on the barbecue turning them every so often.

They will be ready to serve in a matter of minutes.

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Spiced BBQ pork ribs


  • A rack of ribs
  • One tbsp grated ginger
  • One tbsp garlic granules
  • 75ml dark soy sauce
  • One tsp maple syrup
  • Two tbsp sweet chilli sauce
  • 75ml hoisin sauce
  • One tsp 5-spice powder
  • One lime, zest and juice of
  • 1/2 tsp ground black pepper.


Place your rack of ribs in a roasting tin.

Mix all the other ingredients together, then use two-thirds of the mixture to coat the ribs.

Cover and marinate in the fridge for at least three hours.

Take the meat out of the fridge and leave it to rest at room temperature for 30 minutes.

Meanwhile, pre-heat the oven to 180C/160C Fan/Gas four and then when the ribs are at room temperature cook the ribs in the tin for around 50 minutes until cooked through.

Transfer to a barbecue over high direct heat or keep in the oven at 200C/180C Fan/Gas 6.

Cook for 10 minutes on the barbecue or in the oven, turn them twice.

Midway through, brush with the rest of the marinade and the juices from the tray and then cook the ribs until caramelised.

Grilled tuna skewers with salsa verde


For the anchovy and herb salsa verde

  • One bunch parsley, leaves only – no stems
  • One bunch cilantro, leaves and small stems only
  • One small bunch or one cup of arugula leaves
  • Three or four fresh thyme sprigs
  • One ounce of anchovies, about 5-6 filets
  • ¼ red onion, chopped
  • One garlic clove, crushed
  • Juice of One large lime
  • ½ cup olive oil

For the grilled tuna skewers

  • 1 ½ lb fresh tuna, cut into cubes
  • Two tablespoons olive oil
  • One teaspoon ground cumin
  • One teaspoon smoked paprika
  • One teaspoon lemon pepper
  • One teaspoon garlic powder
  • Two teaspoon dried oregano
  • One teaspoon salt
  • Four kumquats (can also use pineapple cubes or cherry tomatoes)
  • Red onion pieces.


To make the anchovy salsa verde:

To make the salsa verde combine all of the ingredients in a blender and mix until you obtain a smooth sauce.

The salsa verde can be made ahead of time and refrigerated until ready to serve.

To make the grilled tuna skewers:

You should mix the ground cumin, paprika, lemon pepper, garlic powder, dried oregano and salt in a small dish.

Then rub the tuna cubes with olive oil and the seasoning mix.

Place the tuna cubes on the skewers, placing a piece of red onion in between each piece of fish, adding a kumquat on the end of each skewer.

You can also ad other vegetables if you wish.

Grill the tuna skewers or kebabs, exact time will vary depending on your grill, but tuna cooks very quickly and should be ready very quickly.

Finally once cooked serve the skewers with the anchovy and herb salsa verde and enjoy.

Sticky grilled ginger chicken

For those tired of sausages and burgers, chicken can be an excellent substitute for barbecues.


  • Four tbsp marmalade
  • Two tbsp orange juice
  • Two cm piece fresh ginger, grated
  • One clove garlic, crushed
  • 1.1kg pack chicken thighs.


Place the marmalade, juice, ginger and garlic in a bowl and mix them together well.

Add the chicken and stir to coat well.

Cover the chicken and refrigerate to marinate for at least two hrs.

Spread the chicken out in a foil-lined roasting tin, then pour on any excess marinade and then cover the chicken with foil and bake for 20 minutes.

Remove the foil and baste with the juices in the tin before returning the chicken to the oven, uncovered, for 25 minutes until brown and cooked through.

You can then transfer to your barbecue to give the chicken a smoky flavour to finish it off.

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