Delicious BBQ Recipes For The Whole Family

With the sunshine now making a fairly regular appearance, there is no better time than to fire up the BBQ. We have both meat and vegetable skewers below for you to try out along with a delicious salad. If these recipes don’t tick all the boxes, check out our full BBQ recipes here.

Chargrilled Vegetable & Halloumi Skewers

Serves 4 

Ingredients

Kebabs

• 70g halloumi cheese
• 1 green pepper
• ½ courgette
• 70g cherry tomatoes
• 8 button mushrooms

Dressing

• 2 tbsp olive oil
• ½ lemon, juiced
• 1 tsp dried oregano
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• ½ tsp freshly ground black pepper

To serve

• Large green salad
• 4 whole meal pittas

Method

1. If you have wooden skewers, soak in cold water before preparing your vegetables – this will stop them from burning
2. Cut the halloumi cheese into cubes, chop the green pepper into 2cm pieces, halve the courgette lengthways, and cut into half-moon slices approximately ½ cm thick
3. Thread all of the vegetables and cheese onto the skewers
4. Set the BBQ to a medium heat
5. Make the dressing by combining the olive oil, lemon juice, chopped rosemary and thyme, along with the garlic and freshly ground black pepper. Brush the dressing over the kebabs and BBQ grill before placing the kebabs onto the grill
6. Frequently baste the kebabs with the remaining dressing to give maximum flavour throughout cooking
7. Cook the kebabs for 8-10 minutes, turning half way through, until the vegetables are tender and the halloumi has browned slighty
8. Serve with a large green salad and whole meal pitta bread

 

Green Curry Chicken Skewers

Serves 4

Ingredients

• 4 chicken breasts
• Juice of 1 lime
• 100ml fat-free natural yoghurt
• 1 tsp fresh ginger
• 1 shallot
• 1 fresh green chilli (optional)
• 1 large handful fresh coriander
• 1 tbsp medium curry powder (use mild or hot if preferred)
• ½ tsp ground cumin
• 1 lime, quartered
• Large green salad

Method

1. Cut the chicken breasts into cubes and put in a large bowl
2. Add the lime juice, natural yoghurt, ginger, shallot, fresh chilli, coriander, curry powder and cumin to a food processor and whizz until smooth to make your curry paste. If it is a little thick, add a small amount of water
3. Add the curry paste to your bowl of chicken and combine until the chicken is fully coated
4. The longer you can leave the chicken to marinade in the curry paste, the better, overnight would be ideal
5. Thread the chicken chunks onto skewers
6. When ready, preheat the grill or BBQ until hot and place the skewers on to cook. The kebabs should be cooked within 6-8minutes, ensure you turn them once of twice throughout to avoid burning
7. Serve immediately with a large green salad and a wedge of lime

 

Courgette Ribbon Salad

Serves 2

Ingredients

• Juice of 1 lemon
• ½ tsp English mustard
• 25ml extra virgin olive oil
• 3 courgettes
• 250g cherry tomatoes, halved
• 70g bag lamb’s lettuce
• 50g bag rocket
• 25g pumpkin seeds

Method

1. First, make the dressing: Put the lemon juice, mustard and oil in a bowl, mix together and season to taste
2. Using a vegetable peeler, peel down the length of one courgette to make ribbons – repeat with the remaining courgettes
3. Put into a large bowl and pour the dressing over the ribbons
4. Add the tomatoes, lamb’s lettuce, rocket and two-thirds of the pumpkin seeds
5. Toss gently and serve garnished with the remaining pumpkin seeds

 

To discuss our Employee Nutrition Services, call 07810 716758 or email Anna.