Saturday, 21 May 2016

BBQ Inspiration – National Barbeque Week 2016

Readers, after enjoying a few days of fabulous weather last week and over the weekend, I’m finally starting to think summer dining.
I’m also helping to support National BBQ Week coming up on 30th May to 5th June this year.  Many thanks to Ocean Loans for getting me involved in this year’s campaign.  The brief was really open to interpretation (as longs it sticks to the bbq theme) and I could do what I wanted to promote all things BBQ!

So, I’ve decided to go for a couple of easy to create dishes which could be made in the kitchen and finished off on the bbq.  The star here is the mini chicken kebabs… super easy to make with ingredients you possibly already have in the fridge or cupboard.  I’ve also suggested a couple of side dishes that are inspired by summer, the Med, Spanish flavours and hot days.  All of this can be prepared indoors first (great if you’ve only got enough space on your bbq for a couple of bangers) and if you really want the authentic taste – cook your chicken on the hob and finish it off for a couple of minutes over the bbq.

Happy Summer everyone*

*disclaimer, it’s CHUCKING DOWN with rain as I write this in Glasgow.  Fear that we’ve had our summer already…

Marinated Chicken Kebabs

Ingredients (serves 4)

4 chicken fillets
2 tablespoons olive oil
2 teaspoons cumin
1 teaspoon chilli powder (adjust to your liking)
2 teaspoons paprika
2 teaspoons chopped fresh/frozen coriander
Juice of ½ lime


  1. Prepare your marinade in a bowl by mixing the oil, spices and lime juice.  Chop chicken and add to the marinade. Make sure it is evenly coated.  Set aside in the fridge for at least 1 hour.  Super organised? You can make this 24h before and leave to infuse in the fridge in a tub.
    Make the marinade

    Add the chicken
  2. Next, fry the chicken over the hob on a medium high heat until cooked through.  Being careful once cooked, thread 4 pieces of chicken onto each skewer.   Transfer to the bbq and grill for a couple of minutes each side to get that authentic smoky flavour. (Or if you find it’s raining as per the usual British BBQ, feel free to eat straight away).
    marinated chicken kebabs

Chorizo Sweet Potatoes

chorizo sweet potatoes

Ingredients (serves 4)

4 small sweet potatoes
¼ chorizo sausage
1 garlic clove (quartered)
Olive oil for cooking


  1. Preheat the oven to 200c/180c fan/Gas 6.
  2. Peel sweet potatoes and chop into small cubes.  Toss in olive oil and add the garlic clove.  
  3. Place in oven and cook for 15 minutes.
  4. Cut chorizo sausage into small cubes. 
  5. Remove the sweet potato from oven, add the chorizo and stir to coat with the oils.  Return to oven.
  6. Roast for a further 10-15 minutes until cooked through.

 Spanish Roasted Veggies

spanish roasted veggies

Ingredients (serves 4)

1 red pepper
1 yellow pepper
2 red onions
12 cherry tomatoes
1 garlic clove (quartered)
Olive Oil for cooking


  1. Preheat the oven to 200c/180c fan/Gas 6.
  2. Chop and de-seed the peppers.  Peel and cut the onions into wedges.
  3. Add to an oven proof dish along with the cherry tomatoes and quartered garlic clove.
  4. Toss with olive oil and cook in the oven for around 30 minutes – stirring halfway through to ensure vegetables don’t burn.
  5. Serve as a side dish along with the chorizo sweet potatoes and the mini chicken kebabs.

national bbq week 2016

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