The Barbecue

VEGETABLES

Marinated vegetables work beautifully on skewers. Use the combination below, or add halloumi, paneer or tofu. I like a good mixture of colours and texture on skewers, and would usually go for the following:

WHAT TYPE?

150g whole baby chestnut mushrooms

200g baby courgettes, cut into 1.5cm squares

1 red pepper, cut into 1.5cm squares

1 yellow pepper, cut into 1.5cm squares

300g whole cherry tomatoes

1 red onion, cut into small wedges

1 aubergine, cut into 1.5cm cubes

HOW MUCH?

The quantity of vegetables above will make up at least 15–20 skewers without any further additions, so they’re a generous veggie starter for a crowd.

Pick a marinade from the suggestions on the following pages, make it up in a large shallow bowl (rectangular glass Pyrex dishes are good for this), then stir through the vegetables.

Thread the veg on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight.

Barbecue

Once your barbecue is good and hot (see here), lay the skewers on the grill and cook for about 6–7 minutes, covered if your barbecue can be covered. Turn the skewers over and give them another 6–7 minutes or so. The vegetables should be cooked through, and nicely charred in places – flip them and give them another 3–4 minutes if in doubt.

Serve immediately, with your choice of dip (see here).

HALLOUMI, PANEER & TOFU

Halloumi, paneer and tofu all barbecue really well, and a good marinade will add flavour and texture from the interesting charred bits.

WHAT TYPE?

HALLOUMI: pick the nicest one you can, as it makes a real difference to the flavour and texture.

PANEER: you can buy this packaged in blocks (a bit like feta cheese) in many supermarkets – it works beautifully on the barbecue.

TOFU: you definitely want a block of firm tofu for this (silken will fall apart). My favourite brand is Tofoo – the smoked one is particularly good.

Cut your halloumi, paneer or tofu chunks into 2.5cm cubes – not too small, or they’ll be difficult to skewer.

HOW MUCH?

Allow about 80–100g of halloumi, paneer or tofu per person as a starter. You can intersperse vegetables from the veg section as well if you wish, or make them up as separate skewers.

Pick a marinade from the suggestions on the following pages, make it up in a large shallow bowl (rectangular glass Pyrex dishes are good for this), then stir through the paneer, tofu or halloumi cubes.

Thread the cubes on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight.

Barbecue

Once your barbecue is good and hot (see here), lay the skewers on the grill and cook for about 5 minutes, covered if your barbecue can be covered. Turn the skewers over and give them another 5 minutes or so, then turn them on to their sides to char for another 3–4 minutes. The cheese or tofu should be evenly charred on the outside.

Serve immediately, with your choice of dipping sauce (see here).

CHICKEN

Chicken breast is a good option for skewers, as they’ll cook quickly and any of the marinades you pick will help tenderise the chicken.

WHAT TYPE?

Cut chicken breasts into 2.5cm chunks – or I quite like to use packets of mini fillets, as you can weave them on to the skewers without any further chopping.

HOW MUCH?

Allow about 100g of chicken per person as a starter. I prefer to make up chicken skewers by themselves, and serve vegetable skewers separately on the side.

Pick a marinade from the suggestions on the following pages, make it up in a large shallow bowl (rectangular glass Pyrex dishes are good for this), then stir through the chicken pieces.

Thread the chicken on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight.

Barbecue

Once your barbecue is good and hot (see here), lay the chicken skewers on the grill and cook for 6–7 minutes, covered if your barbecue can be covered. Turn the skewers over and give them another 6–7 minutes or so. The chicken should be well charred on the outside, and a thermometer inserted into the thickest part of the flesh (don’t hit the metal skewer, or the reading will be off) should show at least 70°C.

Serve immediately, with your choice of dipping sauce (see here).

PEPPERCORN, SALT & LIME

MARINADES

I first had this barbecue dressing in Vietnam, where they served freshly grilled prawns in the shell with a dipping bowl of this incredible mixture alongside; I give you my version below. It’s very simple and very effective – do use really good, freshly ground black peppercorns, or try a variation with Sichuan peppercorns. This will make enough for about 400g of meat, fish or veg.

2 tbsp black peppercorns

1½ tsp sea salt flakes

1 lime, juice only (make sure it’s a juicy lime)

1 tbsp olive oil

Use your pepper grinder or a pestle and mortar to coarsely grind the black peppercorns – I know it’s time-consuming, but this is the essence of the marinade. (Under no circumstances use ready-ground black pepper – it will make your dish taste of dust.)

Stir the freshly ground pepper with the sea salt, lime juice and olive oil. Now, if you’re using this as a dipping sauce for grilled prawns or fish, pop most of it into a few little bowls, and once your prawns/fish cubes are barbecued (see here and here), tip them into the mixing bowl with the remaining black pepper dressing. Give them a quick toss, then serve immediately with the little bowls of extra dressing and plenty of paper towels for people to discard their prawn shells and clean up.

If you’re using this as a pre-cooking marinade, dunk your meat or vegetables into the marinade, then cover, refrigerate and leave to marinate for a couple of hours to overnight before barbecuing.

WORKS WELL WITH

Prawns (see here)

Halloumi (see here)

Chicken (see here)

Salmon (see here)

Beef (see here)

Tofu (see here)

Paneer (see here)

LEMON, OREGANO & GARLIC

MARINADES

I love the Mediterranean flavours in this simple, effective marinade. This will make enough for at least 750g of whatever you want to barbecue. Do note, if you’re going to use it for fish or prawns, omit the lemon juice and squeeze it over at the end instead – the fish will ‘cook’ if left to marinate in the acid.

1 lemon, zest and juice

20g fresh oregano, leaves finely chopped

3 tbsp olive oil

Freshly ground black pepper

2 garlic cloves, finely grated

2 tsp sea salt flakes

Mix all the ingredients together in a large bowl. Tip your prepared meat, fish, veg or a mixture into the marinade, mix well, then cover and refrigerate for a couple of hours to overnight until you’re ready to barbecue.

WORKS WELL WITH

Chicken (see here)

Beef (see here)

Pork (see here)

Lamb (see here)

Paneer (see here)

Tofu (see here)

TANDOORI SPICES & YOGURT

MARINADES

Probably my favourite marinade, but then I’m biased because the smell of tandoori spices on a barbecue just makes me think of summer. This recipe will make enough for at least 750g of whatever you want to barbecue. Do note, if you’re going to use it for fish or prawns, omit the lemon juice and squeeze it over at the end instead – the fish will ‘cook’ if left to marinate in the acid.

6 tbsp natural yogurt

1 tbsp olive oil

1 large lemon, zest and juice

5 garlic cloves, grated

5cm ginger, peeled and grated

2 heaped tsp ground cumin

1 tsp ground turmeric

2 heaped tsp smoked paprika

1 tsp mild chilli powder

A good grind of freshly ground black pepper

1½ tsp sea salt flakes

Mix all the ingredients together in a large bowl. Tip your prepared meat, fish, veg or a mixture into the marinade, mix well, then cover and refrigerate for a couple of hours to overnight until you’re ready to barbecue.

WORKS WELL WITH

Salmon (see here)

Chicken (see here)

Beef (see here)

Chorizo (see here)

Vegetables (see here)

Halloumi (see here) Paneer (see here)

ROSEMARY, CAYENNE & BROWN SUGAR

MARINADES

This rich, sticky, sweet and spicy marinade with rosemary will make your garden smell incredible. For an even more intense rosemary hit, after you’ve stripped the rosemary sprigs of needles, use them as mini skewers for whatever you’re barbecuing. This recipe will make enough for at least 750g of whatever you want to barbecue. Do note, if you’re going to use it for fish or prawns, omit the lime juice and squeeze it over at the end instead – the fish will ‘cook’ if left to marinate in the acid.

20g fresh rosemary sprigs

1 lime, zest and juice

1 tsp cayenne pepper

2 tsp sea salt flakes

3 tbsp olive oil

2 heaped tbsp dark brown sugar

Strip the needles off the rosemary sprigs, then finely chop them and mix with the other ingredients in a large bowl. Tip your prepared meat, fish, veg or a mixture into the marinade, mix well, then cover and refrigerate for a couple of hours to overnight until you’re ready to barbecue.

If you’re going to use some of the rosemary sprigs as skewers, use something sharp to pierce the food first before threading it on to the rosemary.

WORKS WELL WITH

Chicken (see here)

Beef (see here)

Pork (see here)

Lamb (see here)

Paneer (see here)

Tofu (see here)

MEXICAN CHILLI PEANUT SAUCE

This spicy chilli peanut sauce is so addictive that you will want to put it on everything – I’ve been known to have it in a cheese sandwich. You will need chiles de árbol for this recipe, which are very easy to find online – it’s worth getting them to be able to whip up a batch of this sauce.

Makes: 1 jar, to keep in the fridge

2 tbsp olive oil

4 chiles de árbol, deseeded

1 garlic clove, peeled

150g unsalted blanched peanuts

Sea salt flakes

Heat the olive oil in a large frying pan and add the chiles de árbol, garlic and peanuts. Fry them over a medium-low heat, stirring frequently, for about 10 minutes, until all the peanuts are an even golden brown.

Tip everything on to a plate and leave to cool down for about 15 minutes.

Transfer everything to a blender or food processor, along with a teaspoon of sea salt and 150ml of water. Blitz until smooth, adding more water a tablespoon at a time until you have a sauce about the consistency of double cream. Taste, adjust the salt, and keep in a jar in the fridge for up to a week.

WORKS WELL WITH

Any Peppercorn, Salt & Lime flavoured skewers (see here)

Classic or Sticky Hot Chipotle Ribs (see here and here)

Pollo al Carbón (see here)

Whole veg with Chilli, Lime & Coriander Dressing (see here)

Grilled Fish Tacos (see here)

Barbecue Brisket (see here)

HOT SATAY SAUCE

Sambal oelek is an Indonesian chilli paste made primarily from crushed chillies and vinegar. Sambal refers to the chilli sauce, while oelek, a word of Dutch origin, refers to a stoneware dish, similar to a pestle and mortar, which is used to crush spices in Indonesian kitchens.

Makes: about 300ml, enough for 4

4 garlic cloves

4 shallots, peeled, roots removed and halved

2 tbsp sambal oelek paste

2 tbsp vegetable oil

A pinch of chilli flakes

200g peanuts, toasted and lightly crushed

200ml coconut milk

100ml water

1 tbsp brown sugar

½ lime, juice only

Sea salt flakes

Place the garlic, shallots and sambal oelek in a food processor and blitz until a smooth paste is formed.

Heat a heavy-based pan and add the oil. Once the oil is sizzling, empty the contents of the food processor into the pan along with the chilli flakes. Turn the temperature down and cook over a low heat for 20–30 minutes. You are looking for an obvious change in the colour of the paste – it will go from a bright to a more muted, terracotta red.

Next, add the peanuts to the pan along with the coconut milk and water. Mix together and simmer gently for a further 5 minutes. If you think it looks a little thick, add some more coconut milk and water. After 5 minutes, remove from the heat and add the sugar, lime juice and a generous pinch of sea salt. Serve immediately, or keep in a sterilised jar in the fridge for up to a week.

WORKS WELL WITH

Chicken skewers (see here)

Beef, pork or lamb skewers (see here)

Salmon skewers (see here)

Whole Aubergine (see here)

CORIANDER & LIME TZATZIKI

This is so refreshing, and works as a dip with almost anything (I’ve been known to dunk pieces of baguette in before now).

Makes: enough for 4

1 cucumber

300ml Greek yogurt

½ garlic clove, crushed

30g fresh coriander, finely chopped

1 lime, zest and juice

1 tsp olive oil

Sea salt flakes

Halve, deseed and grate the cucumber. Sprinkle with a generous pinch of sea salt and let it sit in a colander for 20 minutes or so.

After 20 minutes, give the cucumber a good squeeze and drain away its juices. Combine with the remaining ingredients in a bowl. Taste and adjust the seasoning if necessary. The flavour of the tzatziki will benefit from being made ahead of time; either serve straight away, or prep ahead and keep in the fridge until you need it.

WORKS WELL WITH

Any snack or appetisers of your choice

Vegetable skewers (see here)

Chicken skewers (see here)

SIMPLE SOUR CREAM & SPRING ONION DIP

Makes: enough for 4

227ml sour cream

1 small bunch of spring onions, finely chopped

1 lime, zest and juice

Sea salt flakes

Combine all the ingredients in a bowl and mix well. Taste and check the seasoning and acidity – you are looking for a nice zesty flavour. Serve immediately, or keep in the fridge until needed.

WORKS WELL WITH

Smoked Paprika and Lemon Chicken (see here)

Whole Portobello Mushrooms & Asparagus (see here)

Smoky Black Bean Burgers (see here)

Sticky Hot Chipotle Ribs (see here)