I’m always looking for ways to jazz up my BBQ offering, and whilst I do love a delicious burger or sizzling sausage, I really enjoy playing with different flavours and experimenting with new BBQ recipes. This month I’m sharing some of my favourites for you to try at home.
Asian Style Rump Steak recipe
You can use any cut of steak you prefer for this recipe, I’ve chosen rump for its flavour and texture and I find it holds the marinade better than fillet or rib-eye but sirloin works equally well.
Ingredients (serves 2)
2 rump steaks
2 spring onions, sliced
1 tsp sesame seeds (black or white)
For the marinade
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 cloves garlic, crushed
1 inch ginger, peeled and grated
½ tsp white pepper
Method
Mix together all the marinade ingredients, place the steaks in a shallow dish and cover with the marinade. Cover and fridge overnight, or for a minimum of 4 hours.
Remove from the fridge half an hour before you want to cook, heat up your BBQ and cook for 3 minutes each side (for medium rare). Slice and sprinkle with the spring onion slices and sesame seeds.
![Thai Coconut Chicken Skewers]()
Thai Coconut Chicken Skewers (Image: Sam Ellis-Cosgrove)
Thai Coconut Chicken Skewers recipe
If you like Thai green curry then I’m pretty sure you’ll love these too! You can marinate the chicken the day before to get ahead. I like to serve these with sticky rice and pickled cucumber.
Ingredients (serves 4)
800g chicken breast mini fillets
For the marinade
160ml coconut cream
1 lime, zest and juice
1 tbsp desiccated coconut
1 tbsp light soy sauce
2 cloves garlic, crushed
1 inch ginger, peeled and grated
1 tsp chilli flakes
½ tsp white pepper
Method
Mix together all the marinade ingredients, place the chicken fillets in a bowl and cover with the marinade, cover and fridge overnight.
Once ready to cook, thread the chicken onto skewers and grill over hot coals for 4-5 minutes each side.
Chicken Tikka recipe
These are a real crowd pleaser, and I always make extra. My children love making these as much as they do eating them so it’s a great way to get them experimenting in the kitchen. These are also great with garlic yogurt and salad wrapped in a roti for a delicious lunch.
Ingredients (serves 4)
4 chicken breasts, chopped into large bite size pieces
Fresh coriander or mint to garnish
For the marinade
140g natural yogurt
3 cloves garlic, crushed
1 inch ginger, peeled and grated
Juice of 1 lemon
1 tsp ground coriander
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1 tsp chilli powder
Salt and freshly ground black pepper (to taste)
Method
Mix together all the marinade ingredients, place the chicken piece in a bowl and cover with the marinade, cover and fridge overnight.
Once ready to cook, thread the chicken onto skewers and grill over hot coals for 4-5 minutes each side.
Garnish with fresh mint or coriander leaves.
Seekh Kebabs recipe
Spicy, full of flavour and totally moreish, these are a real winner! I like to serve mine with yogurt mixed with mango chutney for a cooling dip on the side.
Ingredients (serves 4)
900g lean lamb mince
1 large onion, finely diced
2 tsp dried mint
1 egg, beaten
1 inch ginger, peeled and grated
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp salt
1 tsp chilli powder
Method
In a large bowl, combine all the ingredients. Divide the mixture into 8 and press the portions onto skewers to form a sausage shape. Cover and fridge until ready to cook.
Grill for 4-5 minutes each side on a hot BBQ.
