Unbeatable Barbecue Recipes

It’s that time of year again… Dust off your apron, get your tongs ready and bring our your barbecue for good grub in the sun! Let’s eat alfresco…

Barbecue Chicken Kebabs


  • 2 Garlic Cloves grated
  • 1 teaspoon Ginger
  • 140g Natural Yogurt
  • 60ml Passata
  • Olive Oil
  • 2 teaspoons Chicken Seasoning
  • 4 Chicken Breasts skin removed
  • 2 Bell Pepper chopped
  • 1 Courgette chopped
  • 1 Onion chopped


  • Pop the garlic, ginger and yogurt into a mixing bowl a long with the passata, one tablespoon of oil and the chicken seasoning. Mix until combined.

  • Cut the chicken into bite-sized cubes, add to the bowl, season with salt and toss until coated. Cover with clingfilm and leave in the refrigerator for two hours.

  • Thread the veg and chicken on to the skewers, drizzle with oil and they are ready to go on the barbecue until cooked all the way through!

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).

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.

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!

Barbecued Corn On The Cob



  • Once the grill is a medium-high heat, mix together the chilli powder, oregano, onion powder, cayenne pepper, garlic powder, salt and pepper.

  • Sprinkle into the softened butter and apply to each corn on the cob. Place each corn onto a piece of foil and wrap. Twist the ends of the foil to close.

  • Place the wrapped corn on to the grill and cook for 20 to 30 minutes or until tender when poked with a fork. Don't forget to turn the corn occasionally while cooking!

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!

Dancing Queen Watermelon Daiquiri


  • 600g Frozen Watermelon cubed
  • 120ml Rum
  • 2 - 4 tablespoons Sugar
  • 2 tablespoons Lime Juice


  • Pop all of the ingredients into a blender, blend until smooth (you'll need to scrape down the sides). Pour into a glass and serve with a rosemary sprig!

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.

Watermelon & Chicken Salad


  • 250g Basil
  • 200g Rocket
  • 6 tablespoons White Balsamic
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 Red Onion sliced
  • Cucumber sliced
  • 500g Watermelon cubed
  • 64g Feta
  • 4 Chicken Breast grilled
  • Chicken Seasoning
  • Seeds of your choice


  • Pop the basil and rocket into a large bowl, drizzle with balsamic vinegar and olive oil. Add the onion, cucumber and watermelon and toss to coat. Crumble feta on top.

  • Top with sliced grilled chicken breast seasoned with chicken seasoning and garnish with a sprinkle of seeds. Drizzle with extra balsamic if desired.

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!

Homemade Coleslaw



  • Slice each quarter of the cabbage and shred. Place the shredded cabbage into a bowl a long with the grated carrots and the chopped parsley. Toss to mix.

  • In a separate bowl, combine the mayonnaise, vinegar, mustard, celery seeds, salt and pepper together. Taste and season as desired.

  • Drizzle two-thirds of the dressing over the cabbage mixture, stir until coated. If dry add the rest of the dressing and serve with a sprinkle of pumpkin seeds.

Watermelon Mocktail 🍉


  • 450g Watermelon chopped
  • 2 Limes
  • 1 tablespoon Coconut Sugar
  • 500ml Soda Water chilled
  • 10 Mint Leaves
  • Ice Cubes
  • Rosemary Sprig to garnish


  • Remove any seeds from the watermelon chunks and place the melon flesh in the freezer for an hour.

  • Add the watermelon to a blender, squeeze in the lime juice and add the sugar, chilled water and mint leaves.

  • Blend until smooth, adding extra water if needed, serve with ice and a sprig of rosemary!

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!

Broccoli Burgers



  • Add the broccoli to a food processor and pulse until chopped into small pieces. Tip in the chickpeas, quinoa and mustard and pulse to form a dough.

  • Tip the mixture into a bowl, add the remaining ingredients and knead by hand. Form the dough into burger patties (use more flour if needed). Place the burgers on to a baking tray lined with baking paper and place in the refrigerator for an hour.

  • Heat oil in a pan over a medium-high heat, add the burgers and cook on each side until brown (2 - 3 minutes each). Alternatively, preheat the oven to 170C and cook for 20 to 30 minutes flipping half way through.

Alfresco Gin Fizz


  • 50ml Gin
  • 20ml Lemon Juice
  • 20ml Sugar Syrup
  • 50ml Soda Water
  • Raspberries
  • Ice


  • Pour the gin, lemon juice and syrup into a cocktail shaker. Fill with ice and shake vigorously.

  • Strain into a glass filled with ice, top with soda water and garnish with raspberries.

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.

Superfood Spirulina Popsicles


  • 375ml Coconut Milk
  • 100g Cashew Butter
  • 160g Maple Syrup
  • 2 tablespoons Water
  • 2 teaspoons Lemon Juice
  • 2 teaspoons Lime Juice
  • 1 tablespoon Spirulina Powder
  • 1 tablespoon Vitamin C Powder


  • In a bowl, tip in the spirulina and water and dissolve. Place all ingredients, including the dissolved spirunlina, in to a blender and blend until smooth.

  • Taste the mixture and add more maple syrup or lime juice if too bitter and more water if the mixture is not liquidy enough.

  • Tip the mixture into popsicle moulds, place in the freezer for 30 minutes, insert the sticks and then freeze overnight.

  • For a gradient affect (see picture) follow this recipe however, divide the process in to three separate bowls and adjust the quantity of spirulina in each mixture. Add the darkest mixture first, followed by the medium and finally the lightest shade last.

  • Remove from the freezer, place the moulds in to a pot that's filled with hot water from a tap and leave to stand. Make sure the water does not touch the popsicles.

  • Every couple of seconds, remove the mould from the water and see if the popsicles are loose. Place on to baking paper and return to the freezer, ready to consume.

Easy Homemade Corn Tortillas


  • 255g Masa Harina
  • 1/2 teaspoon Sea Salt
  • 375ml Hot Water


  • Combine the masa harina and salt together in a mixing bowl, carefully tip in the hot water and mix. Form a ball shape using a spoon.

  • Using clingfilm or a clean towel, cover the bowl and leave the dough for an hour or two.

  • Heat a frying pan or griddle over a medium heat, remove a golf ball sized piece of dough and roll in to a ball using your hands.

  • Line a tortilla press with clingfilm, place the small dough ball in the middle, placed clingfilm on top and press the dough.

  • Cook the flattened dough in the griddle or frying pan for 30 seconds to 1 minutes or until brown marks appear.

  • Flip the tortilla and cook the other side, remove and place in between kitchen paper.

  • Repeat until you've used all of the dough. Serve with your favourite tortilla filling.

Simple Guacamole Recipe


  • 2 Red Onions chopped
  • 1 Lime juice
  • 1 Green Chilli Pepper minced
  • A handful of Coriander chopped
  • 2 Avocados
  • 1 Tomato
  • Salt to taste
  • Pepper to taste


  • Using a knife, chop the tomato and crush to a pulp. Place in a bowl a long with the avocados, chopped onion, the juice of one lime, chopped chilli pepper and coriander. Roughly mash using the back of a fork depending on the desired texture. Add salt and pepper, mix, taste and add more salt and pepper if needed.

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!

Healthy Green Hummus


  • 2 Garlic Cloves peeled and chopped
  • 400g Chickpeas drained
  • 2 Limes juice
  • 2 Onions chopped
  • A handful of Coriander Leaves chopped
  • 60g Spinach Leaves
  • 1/2 teaspoon Spinach Powder
  • 1/4 teaspoon Cumin
  • 100ml Chickpea Liquid leftover from soaking Chickpeas
  • Salt to taste
  • 2 tablespoons Tahini


  • Place the garlic, coriander, onions, spinach and spinach powder in a food processor and pulse until finely chopped.

  • Tip in the chickpeas, tahini, cumin, salt, lime juice and chickpea water and process for 30 seconds. Taste and add more salt or chickpea water if needed. Process for a further minute or two.

  • Garnish with olive oil and chickpeas and serve.

Homemade Vegan Vanilla Ice Cream


  • 2 Vanilla Pods
  • 1 teaspoon Vanilla Bean Paste
  • 300ml Soy Milk
  • 400 g tin of Coconut Milk
  • 170g Agave Nectar

Homemade Vanilla Bean Paste

  • 30 Vanilla Beans
  • 6 tablesooons Vanilla Extract
  • Agave Nectar


  • Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife.

  • Place the vanilla seeds in to a bowl a long with the vanilla bean paste, coconut milk, soy milk and agave nectar and combine.

  • Tip the mixture in to an ice cream maker and mix for 45 minutes or until the consistency is smooth.

  • Using a freezable container, tip in the ice cream mixture and place in the freezer. Once set you can serve.

Homemade Vanilla Bean Paste

  • If you want to make your own vanilla bean paste then place all three ingredients in to a processor and combine until smooth.

  • Strain the ingredients in to a bowl and store in the fridge until ready to use in your recipe.

Simple Sloe Gin


Sloe Gin

Sloe Gin Fizz

  • 2 tablespoons Sloe Gin
  • 2 tablespoons Gin
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Sugar
  • 56ml Soda Water


  • Sterilise your glass bottles in boiling water and wash your sloe berries.

  • Soak your sloe berries in warm water over night and keep the remaining water.

  • Pierce the skin of the berries and add them to your bottles a long with the water and caster sugar. Pour the gin in to the bottles and making sure the bottles are sealed, shake to combine the ingredients.

  • Store in a cool, dark place and shake every other day for a week. Shake the bottles once a week for at least nine to twelves weeks.

Sloe Gin Fizz

  • Add the sloe gin, lemon juice, extra gin if desired, sugar and ice to a cocktail shaker and shake (or add to a glass and stir with a spoon).

  • Once the beverage is to your taste, strain in to a glass with ice and garnish with a lemon or lime slice.

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.

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.

Watermelon Ice Drinks


  • 80ml Water
  • 55g Sugar
  • 1 Watermelon chilled
  • 1 tablespoon Lime Juice


  • Pour the water and sugar in to a saucepan, place over a low heat and stir until the sugar dissolves.

  • Tip the liquid in to a bowl and place that bowl inside a bigger bowl that's full of cold water and ice and stir the syrup until cool.

  • Add the watermelon chunks to a blender and combine until a puree forms. Tip in the syrup and lime juice and blend.

  • Pour the mixture in to a baking tray/pan, cover with clingfilm and place in the freezer.

  • Remove from the freezer and using a fork scrape to lighten the texture of the ice. Scoop in to a glass and tip in water, lemonade or alcohol and stir. Garnish with a slice of watermelon.

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!

Spiced Turmeric Rice



  • Tip of all of the ingredients in to a pan over a high heat, bring to a boil, reduce the heat and cover for 15 minutes.

  • Remove from the heat and leave to sit for 5 minutes, fluff with a fork and serve.

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!

Watermelon Punch


  • 1 Large Watermelon
  • 100ml Lime Juice
  • 60ml Syrup
  • 200ml Vodka
  • 400ml Sparkling Wine
  • Fresh Fruit
  • 30g Fresh Mint


  • Cut the top off the watermelon, scoop out the watermelon, remove seeds, and place in a blender with the lime juice, syrup and vodka. Pour into the watermelon bowl.

  • Add ice and top with sparkling wine, fresh fruit and mint leaves.

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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