The Best Barbecue Recipes 🔥

Eating alfresco just got a whole lot tastier… Don’t forget to tag us in your BBQ pics! @JustIngredients

BBQ Corn On The Cob


  • 100g Butter room temperature
  • 1 tablespoon Honey
  • 1 tablespoon Tomato Ketchup
  • 2 Garlic Cloves crushed
  • Mixed Herbs
  • 6 Corn On The Cob
  • 2 tablespoons Harissa Spice Blend
  • 1 Lemon juiced
  • 125ml Olive Oil


  • Mash together the butter, honey, ketchup, garlic and mixed herbs to taste until smooth.

  • Add the harissa spice blend, lemon juice and olive oil and mix. Brush each corn with the mixture, wrap each corn in a double layer of foil, barbecue, turning, for 30 - 35 minutes until tender.

Grilled Garlic Mushrooms 🍄



  • In a large mixing bowl, combine the olive oil, soy sauce, chopped garlic, thyme, parsley, salt, pepper and crushed chillies (if using).

  • Add the chopped mushrooms and mix until evenly coated. Leave the mushrooms to marinate in the fridge.

  • Soak wooden skewers in water to prevent burning, thread the mushrooms onto the prepared skewers and grill until tender and slightly charred (around 2 - 3 minutes per side).

Veggie BBQ Skewers


  • 4 Red Onions peeled and chopped
  • 4 Courgettes sliced
  • 2 Red Bell Peppers chopped
  • 2 Yellow Bell Peppers chopped
  • 2 Green Bell Peppers chopped
  • A pack of Cherry Tomatoes
  • Olive Oil
  • Balsamic Vinegar



  • Soak 8 - 12 wooden skewers in water for 30 minutes and prepare the veg for the skewers.

  • In a bowl, combine the sauce ingredients. Skewer the alternative vegetables by alternating between onion, courgette, bell peppers and tomatoes then brush with a light layer of the olive oil mixture.

  • Once the grill is at a medium-high heat, grill the vegetable skewers for 5 - 8 minutes each side or until softening and browning at the edges.

  • Drizzle with balsamic vinegar to serve and enjoy!

The Ultimate Guacamole 🥑


  • 1 Chilli chopped
  • Coriander chopped
  • 2 Tomatoes chopped
  • Salt
  • 1 Onion chopped
  • 1/2 Lime Juice
  • 3 Avocados
  • A handful of Sweetcorn


  • Place the chili, coriander, one tomato, salt and half the onion into a pestle and mortar and pound into a fine paste. Add some water and lime and mix.

  • Roughly mash the avocado, add to a bowl and drizzle the chili mixture on top. Add the remaining chopped tomato and onion a long with the sweetcorn, mix until thoroughly combined and top with fresh onion and tomato and serve with tortilla crisps!

Black Bean Quinoa Burgers 🍔



  • Preheat the oven to 175C, tip the kale, carrot and onion in to a food processor and combine.

  • Spoon the mixture into a large mixing bowl followed by the cooked quinoa, beans, chickpea flour, curry powder, cumin and cayenne pepper. Mix until combined, taste and season with salt and pepper.

  • Form the mixture into equal sized balls and gently flatten with your palm. Add cooking oil to each side of the burger, place on to a baking tray and cook until golden brown (or pop on the barbecue!)

  • Serve in a bun with lettuce, tomato, avocado and your favourite sauce!

Grilled Watermelon & Pineapple Skewers


  • 128g Watermelon cubed
  • 128g Pineapple cubed
  • 2 tablespoons Honey
  • 1 tablespoon Lime Juice
  • 65g Greek Yoghurt
  • 1 tablespoon Coconut Sugar


  • Slide the cubed fruit onto the skewers. In a small bowl combine the honey and lime juice then brush onto the skewered fruit.

  • Grill the skewers on a medium/high heat until they begin to brown and caramelise.

  • In a bowl, combing the yoghurt and sugar and serve with warm skewers for dipping!

Vegan Homemade Hot Dogs 🌭



  • Add the lentils to a saucepan, pour in the vegetable stock and cook for 10 minutes or until tender, then drain.

  • Heat the oil in a frying pan over a medium heat and sauté the onion. Mix in the grated carrot until soft (around 3 - 5 minutes).

  • Add the cooked lentils, carrot mixture, paprika, garlic powder, salt and pepper to a food processor and pulse until thick and combined. Tip into a bowl with 3 tablespoons of flour (adding more if needed). The mixture should be thick and manageable.

  • Roll the mixture into hot dog shapes, place on a plate, cover and place in the fridge for an hour.

  • Fry or grill until golden brown and serve in hot dog buns... Enjoy!

Chickpea Burgers



  • Place the chickpeas into a food processor with the zest of a lemon, the juice of half a lemon, cumin, an egg and salt and pepper to taste. Pulse the ingredients together.

  • Tip the breadcrumbs into a large bowl, stir in the burger mixture and onion then form into burger patties. Place in the fridge for 15 minutes.

  • Cook and serve between a burger pun. (We've added beetroot hummus and mixed greens to ours!)

Homemade Barbecue Sauce



  • Add all of the ingredients to a mixing bowl and whisk to combine. Taste and season if needed. Store in the fridge for up to a week.

Classic Beef Burger Recipe


  • 1 Onion
  • 500g Beef Mince
  • 1 Egg
  • 1 teaspoon Vegetable Oil
  • 4 Burger Buns
  • Meat Seasoning


  • Add the beef to a large bowl a long with the diced onion and one egg and combine the ingredients together.

  • Separate the beef mixture in to four, wet your hands and roll the beef in to four ball shapes.

  • Squeeze to form a burger pattie shape making sure each burger has the same thickness.

  • Place the burgers on to a plate, cover with clingfilm and leave in the fridge for an hour.

  • Heat your barbecue to a medium heat, lightly brush vegetable oil on one side of the burger and sprinkle with meat seasoning.

  • Place the burgers on to the barbecue (oil-side down) and cook for 5 minutes or until lightly charred.

  • Oil the other side of the burger, season and cook for a further 5 minutes. Make sure your burgers are cooked, remove from the heat and place the burgers on to a plate for a couple of minutes.

  • Serve in a bun with your favourite toppings and condiments.

Cajun Grilled Tofu 🥗



  • Slice the tofu into 6 rectangular slices. In a mixing bowl, combine the olive oil, soy sauce, honey, Cajun Spice Blend, garlic powder and salt. Rub the tofu with the marinade. Leave in the bowl, cover with cling film and place in the fridge overnight.

  • Heat the tofu in a pan with olive oil or on a barbecue grill until you see grill marks then flip and repeat.

  • Serve with salad and enjoy!

Classic Coleslaw But Make It Vegan


  • 650g Green Cabbage shredded
  • 256g Red Cabbage shredded
  • 128g Carrots shredded




  • In a bowl, whisk the mayo, apple cider vinegar, mustard, syrup, celery seed powder, salt and pepper.

  • In a large bowl, add the cabbage and carrot, pour over the dressing and toss to combine. Season with salt and pepper, store in the fridge for 30 minutes before serving.

Barbecue Beans



  • Add 2000ml of water to a large pan and salt until dissolved. Add the beans, cover and leave overnight at room temperature. Drain and rinse the beans the next day.

  • Saute the onion in a frying pan with oil, stir in the green pepper, jalapeno and garlic and cook until fragrant. Stir in the vegetable stock, beans and some water (if needed). Bring to a boil, then reduce to a simmer for 1 hour.

  • Preheat the oven to 150C, stir the ketchup, sugar, honey, molasses, mustard, vinegar, barbecue blend and hot sauce into the bean mixture. Spoon into an ovenproof dish, place in the oven and cook for 4 hours, stirring occasionally.

  • Remove from the oven and leave to cool for 15 minutes. Season with salt and serve!

Traditional Hot Dogs & Homemade Condiments


Hot Dogs

  • Hot Dogs
  • Hot Dog Buns
  • Red Onion
  • Cherry Tomatoes halved
  • Gherkin slices
  • Spring Onion chopped


Tomato Sauce


Hot Dog

  • Place the hot dogs over a medium heat on a barbecue grill. Turn the hot dogs regularly and keep an eye on them, making sure they do not burn. We recommend not walking away from the grill while cooking hot dogs.

  • Once cooked, place the hot dog in the buns, top with onions, tomatoes, gherkins and spring onions and finally drizzle your favourite sauce on top.


  • Grind the mustard seeds using a pestle and mortar or an easier alternative is to use a spice grinder.

  • Tip the ground seeds in to a clean glass jar and tip in the apple cider vinegar, water and sea salt. Stir the ingredients thoroughly until combined.

  • Allow the mustard to sit at room temperature for 8 hours then place in the fridge. Taste and add honey if needed. We suggest preparing the mustard a couple of days before intended use for enhanced flavour.

Tomato Sauce

  • Tip the oil in a frying pan over a medium heat and sautee the onions until softened.

  • Add the garlic, cook for a minute, tip in the tomato passata, maple syrup, vinegar, smoked paprika and ground cinnamon. Stir and allow to cook by covering and reduce for 10 minutes.

  • Carefully remove from the heat, add to a blender and combine until smooth. If too thick, add water. Pour in to a glass jar and store in the fridge.

Grilled Shrimp Skewers


  • 900g Shrimp/Prawns
  • 2 tablespoon Olive Oil
  • 2 Garlic Cloves grated
  • 1 tablespoon Lemon Juice
  • 1/4 teaspoon Oregano
  • A pinch of Salt
  • Pepper to taste


  • In a bowl combine the oil, garlic, oregano, lemon juice, salt and pepper and thread the shrimp onto skewers.

  • When the barbecue reaches a medium to high heat, carefully oil the surface and brush each shrimp with the glaze, place on to the barbecue and cover.

  • After 2 to 3 minutes, flip the skewers, cover and grill for 2 minutes adding more glaze if necessary.

  • Make sure the shrimp are cooked and serve warm.

The Best Vegan Burgers Around



  • Place the walnuts into a food processor, blend until finely ground and transfer to a mixing bowl.

  • Add the mushrooms to the food processor until chopped then spoon in the butter and process until combined. Scoop the mushroom mixture into the mixing bowl with the walnuts.

  • Tip in the cooked bulgur wheat or brown rice a long with the oats, grated beetroot, mayonnaise, soy sauce, salt, pepper and garlic and mix. Chill for 1 hour.

  • Shape the mixture into 10 patties, heat a grill pan over a high heat, add cooking oil and cook the patties until heated through and lightly charred (around 3 minutes on both sides).

BBQ Chicken Skewers


  • 4 tablespoons Vegetable Oil
  • 5 tablespoons Honey
  • 1 tablespoon Barbecue Seasoning
  • 5 tablespoons Soy Sauce
  • 8 Chicken Breasts boneless, skinless and cubed
  • 5 Red Onions chopped
  • 2 Bell Peppers chopped


  • In a large mixing bowl, combine the oil, honey, seasoning and soy sauce. Remove some of the mixture for later. Add the chicken to the bowl, coat, cover and marinate in the fridge for 2 hours (or longer).

  • Thread the chicken and vegetables on to the skewers, carefully lightly oil the BBQ grill at a high heat, cook for 12 to 15 minutes or until the chicken is cooked through. Make sure you turn and marinade frequently.

BBQ Smores


  • 10 Rich Tea Biscuits
  • Milk Chocolate Bar
  • 5 Marshmallows


  • Place a biscuit on to a piece of tin foil, add a piece of chocolate, one marshmallow and top with a biscuit. Wrap in the tin foil and repeat until you have 5 smores.

  • Place on to a hot bbq and warm through (around 2 minutes on each side).

  • Carefully remove from the tin foil and serve!

Mediterranean Watermelon Salad



  • 2 tablespoons Honey
  • 2 tablespoons Lime Juice
  • 1-2 tablespoons Virgin Olive Oil
  • A pinch of Salt

Watermelon Salad

  • 1/2 Watermelon peeled and cubed
  • 1 Cucumber chopped
  • 15 Mint Leaves chopped
  • 15 Basil Leaves chopped
  • 65g Feta Cheese crumbled
  • Pomegranate Seeds


  • In a bowl, whisk together the honey, lime juice, olive oil and salt.

  • In a large bowl, combine the watermelon, cucumbers and fresh herbs. Top the watermelon salad with the vinaigrette and gently toss to combine. Top with feta cheese and pomegranate seeds and serve!

Homemade Vegan Burger Buns



  • 40g Flour
  • 180ml Unsweetened Almond Milk


"Egg" Wash

  • 1 tablespoon Maple Syrup or Agave Nectar
  • 3 tablespoons Almond Milk



  • In a saucepan, whisk together the tangzhong ingredients and leave.


  • In a large bowl, combine the flour, yeast, sugar and salt. In a measuring jug, mix together the milk and oil.

  • Heat the saucepan that contains the tangzhong mixture over a low heat, continuously stirring with a whisk until the mixture thickens and becomes sticky, but smooth. Remove from the heat.

  • Pour the wet ingredient mixture into the dry, roughly combine then add the tangzhong. Stir until the mixture is sticky, then transfer the dough to a floured surface and knead for 10 - 15 minutes or until smooth and shiny.

  • Form a ball and place the dough into a greased bowl, cover with a clean wet kitchen towel or cling film and place in a warm place to rise for 1 hour.

  • Push the air out of the dough, divide into 8 equal size dough balls, gently knead each ball for 10 - 15 minutes and place onto a lightly greased baking tray about 2 inches apart. Cover and leave to rise for another hour.

  • After 50 minutes, pre-heat the oven to 180C, uncover the buns and bake for 10 minutes. Remove from the oven and brush them with the "egg" wash, sprinkle with seeds and return to the oven for 8 minutes or until golden brown and baked through.

  • Leave the buns to cool and slice in half.

Chicken Satay With Homemade Peanut Sauce



Peanut Sauce

  • 3 tablespoons Creamy Peanut Butter
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Lime Juice
  • 2 teaspoon Coconut Sugar
  • 2 teaspoons Chili Garlic Sauce
  • 1 teaspoon Ginger


Peanut Sauce

  • Whisk the peanut butter, soy sauce, lime juice, suagr, chili garlic sauce and ginger together with 3 tablespoons of water and place in the fridge.


  • In a bowl, combine the milk, soy sauce, curry powder, turmeric, garlic, ginger, sugar and fish sauce. In a ziploc bag add the chicken and sauce and leave to marinate for 2 hours or overnight.

  • Drain the chicken from the marinade, preheat the grill to a medium to high heat, thread the chicken on to the skewers, brush with canola oil, season with salt and pepper and grill until the chicken is cooked through. (Check temperature). Serve with peanut sauce.

Healthy Sweet Potato Burgers



  • Preheat the oven to 200C, place the linseed and water in to a bowl, mix and leave in the fridge for 15 minutes.

  • Cut the sweet potato in to quarters, brush with olive oil and place in the oven for 30 minutes.

  • In a pan, heat one tablespoon of oil and fry the chopped onion for 2 minutes followed by the garlic for another 2 minutes then remove from the heat.

  • Place the chickpeas in a food processor, pulse and tip in to a mixing bowl, add the sweet potato to the food processor, pulse until a mash forms and place in the mixing bowl.

  • Tip in the onion, garlic, salt, cayenne pepper, cumin, smoked paprika, chopped coriander, the linseed and water mixture and black pepper to taste.

  • Combine the ingredients together and using your hands form six burger patties. The mixture should be slightly sticky, if not add a couple drops of water.

  • Place the patties in the fridge for 30 minutes or until firm. Heat a griddle pan, brush the burgers with oil and fry until brown on both sides or cook on a barbecue grill!

  • Place the burger on to a bun, spread hummus on top of the burger followed by spinach and radish.

  • Mash the avocados in a bowl with lime juice, salt, pepper and chilli powder.

  • Spoon the smashed avocado on top of the salad and place the other half of the bun on top. Serve and enjoy!

Beautiful Beet Salad



  • Preheat the oven to 200C or 180C for fan assisted ovens. Line a baking tray with foil, place the beetroots in the middle, season with salt and pepper, drizzle with oil, wrap in foil and bake for 1 hour.

  • Toast the cumin seeds in a pan with oil for 2 minutes. Peel and cut the beetroot into cubes, place in a mixing bowl, stir in the apple, carrot, seeds, onions and herbs.

  • Mix the beetroot powder, yoghurt, the zest and juice of one lime and syrup into the salad.

About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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