Here are some delicious recipes for you to whack into the barbecue this summer.
- 500g lamb mince
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 fat garlic cloves, crushed
- 1 tbsp chopped mint
- oil for brushing
- Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.
- Thread onto 4 metal skewers and brush with oil. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.
Chicken tikka skewers
- 150g pot low-fat natural yogurt
- 2 tbsp hot curry paste
- 4 boneless, skinless chicken breasts, cubed
- 250g pack cherry tomatoes
- 4 wholemeal chapatis, warmed, to serve
- ½ cucumber, halved lengthways, deseeded and sliced
- 1 red onion, thinly sliced
- handful chopped coriander leaves
- juice 1 lemon
- 50g pack lamb’s lettuces or pea shoots
- Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
- Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
- Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.
Cheese & chilli melts
- 250g strong cheddar, grated
- 4 tomatoes, roughly chopped
- 1 green or red chilli, deseeded and finely chopped
- ½ large bunch coriander, leaves roughly chopped
- 8 flour tortillas (we used Discovery)
- oil, for brushing
- Put the cheese, tomatoes, chilli and coriander leaves into a bowl with some seasoning, then mix well.
- Warm tortillas in the microwave according to pack instructions – this makes them more bendable. Divide the cheese mix over one half of each tortilla. Fold over the other half to make 8 half-moons, then press down to seal.
- Brush the tops with a little oil, then sit, oil-side down, on a hot area of the barbecue. Cook for a couple of mins until crisp and golden, brush the uncooked side with oil, then flip over for another few mins. Slice into wedges, then pile onto a platter while you cook the rest.
Find some more excellent recipes: http://www.bbcgoodfood.com/recipes/collection/barbecue
You can try all of these recipes with our fantastic Murphy BBQ Stove.
This BBQ Stove features a variety of uses and creates a unique outside cooking experience that can be enjoyed by large groups of people, or perhaps just a couple of friends relaxing in the summer evenings.
However you use it, this flexible cooking BBQ stove is a product that makes cooking fun again. The product already includes Grill, Cooking Pot and a Hot Plate, but you can also add some optional extras as a pizza oven or a paella dish attachment.
Not only is this BBQ stove practical, it is flexible, fun and simple to use. Just light it up, choose your preferred cooking method, and become a culinary genius in the confines of your own garden.