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Nothing says Summer like a barbecue.Summer is here,the sun is shining and the weather is warm.Have fun in the garden,chill out, and Lets BBQ.Here are a selection of simple sizzling Summer barbecue recipes to make and enjoy.
1.CLASSIC BARBECUE CHICKEN KEBABS
450 g boneless chicken,skinless chicken breasts,cubed
1 courgette,cut into chunks
1 red pepper,cut into chunks
1 tbs olive oil
4 tsp Schwartz classic BBQ seasoning
Place the chicken and vegetables in a bowl and coat evenly with the oil and the Schwartz classic BBQ seasoning.Thread onto the 4 skewers or kebab sticks,alternating the chicken and vegetables.
Place on the barbecue for 10-15 minutes turning occasionally until cooked throughout.
Serve the kebab with a mixed green salad.
For the dressing
1 tsp dried Italian seasoning
1 tsp garlic salt
1 tsp lemon juice
3 tbsp light mayonnaise
2 tbsp white wine vinager
60 ml extra -virgin olive oil
For the salad
40 g large croutons
2 tbsp sliced black olives
4 cherry tomatoes,quarterd
4 peppers, chopped
1 red onion,finely sliced
250 g mixed salad leaves
1.Whisk all the ingredients together with 1 tbsp of water until mixed and smooth.
2. Place the salad leaves in a large bowl and top the remaining salad ingredients,drizzle with the dressing and serve.
3.MEXICAN GRILLED CORN
4 ears corn
120 ml light mayonnaise
375 ml sour cream
30 g freshly chopped coriander leaves
100 g fresh grated Parmesan cheese
Red chilli powder,to taste
2 limes cut into wedges,for garnish
1.Remove the husks of the corn but leave the core attached,so there is something to hold onto.Griddle the corn on a hot griddle until slightly charred.Turn over the corn so it gets cooked evenly all over.
2.Mix the mayonnaise ,soured cream and coriander together,grate the Parmesan cheese in another bowl.
3.While the corn is warm,spread with mayonnaise mix.Squeeze lime juice over the corn and sprinkle over the Parmesan cheese.
4.Season with chilli powder and serve with extra lime wedges.
CREAMY NEW POTATO SALAD
500 g salad potatoes,scrubbed and halved
1 tbsp half low fat creme fraiche
1 tbsp low fat mayonnaise
1 red onion,finely chopped
1 tsp lemon juice
2 tbsp freshly chopped chives
Salt and pepper,to taste
Place the new potatoes in a pan of lightly salted boiling water.Cover and simmer for 15 minutes or until tender then drain and allow to cool.In a bowl mix together the remaining ingredients and carefully stir into the potatoes.Season to taste.
MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA
Makes 6 burgers
2 x 400 g/ 4 oz cans kidney beans,rinsed and drained
100 g breadcrumbs
2 tsp mild chilli powder
Small bunch coriander,stalks and leaves chopped
200 g tub fresh salsa
150 ml low-fat natural yogurt
Juice 1/2 lime
6 wholemeal burger buns,sliced avocado,sliced red onion and salad leaves,to serve.
1.Heat grill to high.Tip the beans into a large bowl ,then roughly crush with a potato masher.Add the breadcrumbs,chilli powder,coriander stalks and 1/2 the leaves,egg and 2 tbsp salsa,season to taste,then mix together well with a fork.
2.Divide the mixture into 6,then wet your hands and shape into burgers.Place on a non-stick baking tray ,then grill for 4-5 minutes on each side until golden and crisp.
TUTTI-FRUTTI KEBAB STICKS
150 g raspberries
100 g black seedless grapes
4 kiwi fruit ,peeled and cut into chunks
Thread the raspberries,black seedless grapes and kiwi chunks onto 8 wooden skewers,alternating them.Serve with a generous scoop of vanilla ice cream.