Recently we wrote an article on vegetarian BBQ recipes, so go check that out for some veggie options, but today it’s all about meat and fish!
Not only is mackerel very good for you because it’s an oily fish, but it is also delicious when cooked on a BBQ. This recipe is very easy and because you are cooking the mackerel whole with the skin on, it won’t fall apart on the grill - so no special equipment or foil is needed.
4 Whole mackerel about 250g-300g (ask your fishmonger to remove guts & gills)
Half teaspoon smoked paprika
1 Lemon cut into thick slices
1 Lemon for juicing
Ground black pepper
Season the mackerel by rubbing with sea salt, pepper, smoked paprika & olive oil. Season inside the belly cavity and then place 2 slices of lemon inside each fish.
Place onto a BBQ and cook for 5 minutes, then carefully turn using a fish slice (or spatula). Cook for a further 5 minutes, covering with the BBQ lid or roasting tray (this helps the heat to penetrate into the fish).
Remove from the heat and place onto a tray, squeeze lemon over the mackerel and leave to rest for a further 5 minutes.
Honey and Mustard Kebabs
Kebabs are another easy dish to make for the BBQ. Here’s a super quick recipe to impress your guests with.
½ cup olive oil
5 tbsp honey
1 ½ tbsp Dijon mustard
1 ½ tbsp wholegrain mustard
1 tsp salt
Juice of one lemon
8 chicken breasts cut into chunks
1 yellow 1 red and 1 orange pepper cut into chunks
2 red onions cut into wedges
In a bowl, combine all the ingredients for the marinade (so everything expect the chicken, peppers and onion) add the chicken and allow it to marinade for 1 hour.
Soak wooden skewers in water for 1-2 hours so that they don’t burn when you cook the chicken.
Thread the chicken, peppers and onions onto the skewers and brush some more marinade over them.
Place them on the hot BBQ and cook for 5-7 minutes per side.
Ensure that the chicken is cooked all the way through and that they are sticky and golden.
Cool Coriander and Ginger Lamb Chops
This last recipe is from the national BBQ week website, go check it out for more yummy recipes and BBQ ideas.
6 best end lamb chops (bone in)
50g grated ginger
1 ripe papaya peeled and roughly chopped
30g bunch of fresh coriander finely chopped
50ml extra virgin olive oil
2 or 3 hot green chillies deseeded and finely chopped
100ml thick plain yogurt
30g unsalted butter
Mix the ginger, papaya, oil and coriander in a liquidiser, mix in the chillies and yoghurt.
Take the chops and remove fat/ meat from top 2 inches and flatten out meat, remove extra fat. Coat the chops with marinade and refrigerate in a sealed bag for at least 4 hours.
Grill on the BBQ for about 15 minutes. Keep turning to prevent burning and baste with melted butter.
Season with salt and pepper and leave to rest for a few minutes before serving.