barbecue food

Marinate chicken pieces in tikka spices overnight then cook on the barbecue or grill the next day. Enjoy as a starter or with your favourite sides

Chicken tikka

chicken breasts,

Greek yogurt

tbsp ginger and garlic paste

tbsp madras curry powder

tsp cumin

tsp coriander

tsp turmeric

tsp smoked paprika

tsp mild chilli powder

lemon juice

Tip all of the ingredients into a large bowl with a big pinch of salt and pepper and mix well. Cover and chill for at least a few hours, but preferably overnight.

Heat the grill or a barbecue to high. Thread the chicken pieces onto four metal skewers, packing the pieces in so they're all touching. Put onto a baking tray under the grill, or onto the grills of the barbecue and cook for 4-5 mins, until charred, then flip and repeat.

Light up the barbecue and put our rum-glazed grilled pineapple on the menu. Served with a lime crème fraîche, it's a grown-up dessert that's sure to impress

Rum-glazed grilled pineapple with lime crème fraîche

dark rum

sugar

nutmeg

¼ tsp ground allspice

cinnamon

fraîche

limes

pineapple

½ scotch bonnet chilli deseeded and finely chopped (optional)

Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.

Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.

Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don’t burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.

Make this delicious chargrilled butter cabbage on the barbecue for an easy veggie side dish. It's full of flavour with lime, chilli and garlic.

Chargrilled butter cabbage

white cabbage

salted butter

tbsp rapeseed oil

garlic

1⁄2 tsp ground white pepper

Cut the cabbage into wedges, keeping the stalk intact so the leaves stay together during cooking. Put in a bowl of water – you want the cabbage to be immersed so some water gets trapped between the leaves, which will help cook it.

Lay the cabbage wedges on the grill furthest away from the coals and cook for 20 mins (or see tip below for cooking indoors). Melt the butter in a small pan over a low heat. Remove from the heat, then stir in the oil, garlic, chilli, lime zest and juice, the white pepper and a pinch of salt.

After 20 mins, brush the spiced butter mixture over one side of each cabbage wedge. Close the lid for another 15 mins. Turn the cabbage wedges over and brush the other side with the spiced butter. Once the cabbage has started to soften, move it directly over the coals using tongs, brushing it with more of the spiced butter until it is fully soft and has char marks. Remove from the barbecue and serve straightaway.

Combine two barbecue favourites in one with these cheeseburger hotdogs. Serve simply or ‘fully loaded’ with our homemade burger sauce and onions

Cheeseburger hot dogs with sticky sweet & sour onions

15-20% fat beef mince

vegetable oil

favourite cheese

hot dog buns

gherkin sliced (optional)

sunflower oil

onions

golden caster sugar

tbsp cider malt, red or white vinegar

mayonnaise

mustard (American or English, depending on your preference)

ketchup

If making your own burger sauce, mix all the ingredients together in a small bowl, cover and chill until needed. Can be made up to two days ahead. Tip the mince into a bowl and season well with salt and pepper. Use your hands to scrunch everything together, then divide the mince into four portions. Mould each portion into a sausage slightly longer than the hot dog buns. Roll gently on a tray to neaten, then cover and chill for at least 1 hr. Will keep chilled for up to 24 hrs.

Light a barbecue and wait until the coals are ashen, or set a gas barbecue to high. For the onions, heat the oil in a cast iron pan set over the barbecue (or do this in a frying pan on the hob). Scatter in the onions along with a generous pinch of salt and the sugar, and cook for 20-25 mins, stirring now and then until the onions are golden and slightly burnt in places. Carefully splash in the vinegar and cook for a few minutes more until the onions are jammy. Remove from the heat and set aside.

Brush a little oil over the hot dogs and barbecue for 10 mins until just cooked through, with char marks on all sides. Drape the cheese over the hot dogs and continue to cook for a few minutes until the cheese has melted – if your barbecue has a lid, close it to melt the cheese quickly. Meanwhile, toast the cut sides of the buns if you like. Stuff the buns with the hot dogs, then top with the sticky onions, gherkins and burger sauce, or whatever your favourite condiments are.

Top 4 barbecue food recipes from across the web

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Chicken tikka

Rum-glazed grilled pineapple with l...

Chargrilled butter cabbage

Cheeseburger hot dogs with sticky s...

Top 4 barbecue food recipes from across the web

The most viewed barbecue food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken tikka

Rum-glazed grilled pineapple with l...

Chargrilled butter cabbage

Cheeseburger hot dogs with sticky s...

The most viewed barbecue food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine