Try this cheesy portobello burger by Martin Nordin. Photo / Supplied

Fire Up The Barbecue With These Grill-Friendly Recipes

True summer dishes that’ll take you from smoky to sweet, then back again

BBQ Portobello Burger With Caramelised Onions & Saint Agur Cheese
This mouth-watering vegetarian burger is sure to tantalise tastebuds, and comes courtesy of chef Martin Nordin. Serve with Saint Agur or another creamy blue cheese topped with a full helping of onion mix and chives.

Barbecued Prawns With Tarragon & Citrus Butter
Bite into a zesty, silky, smoky mix with barbecued prawns punctuated with tarragon, orange and lemon. Have crusty bread on hand to mop up any remaining butter. The sauce is also great poured over pan-fried fish.

Slather prawns in a zesty, herby butter. Photo / Babiche

Barbecued Lamb, Green Bean & Mushroom Salad With Yoghurt Sauce
Smothered in chermoula and cut into thin slices, this barbecued lamb leg is the perfect addition to green beans and mushrooms for a summer salad. Make it a crowd-pleaser with a drizzle of Dijon mustard dressing and some honey-lemon yoghurt sauce.

Passion Mascarpone With Grilled Nectarines On Brioche
This dessert looks and tastes heavenly: sweet grilled nectarines with a dash of passionfruit and creamy mascarpone. Have on toasted brioche with a scoop of vanilla or passionfruit ice cream for a lush outdoor treat.

Pair corn cobs with dukkah butter. Photo / Babiche Martens

Barbecued Chicken Shish Kebabs With Couscous & Yoghurt
Shish kebabs are a summer mainstay. Let yours marinate in a generous spice blend and serve with couscous and tomato slices, hummus and yoghurt mixed with mint or a few warm pita pockets and a side salad.

Fig & Beef Kebabs
Beef and figs are a delectable pairing. Use scotch fillet, sirloin or rump in this take on traditional beef kebabs to marry with the sweetness of the fresh fruit. Serve with yoghurt dressing and a sprinkling of coriander leaves.

Beef and figs are a delicious sweet-meets-savoury match. Photo / Babiche Martens

Barbequed Mediterranean Vegetable Bruschetta
Chargrill courgettes, eggplant and capsicum for a quick and tasty lunch. Add to toasted, golden bread topped with feta and a squeeze of lemon. Sprinkle with basil leaves. 

Husky Barbecued Corn With Dukkah Butter
Elevate your corn with an Egyptian nut and spice blend. The crunchiness of the mixture’s hazelnuts ticks all the texture boxes, while the richness of the butter brings a sense of comfort. Slather your cobs and enjoy.

These pineapple chunks are best served on skewers. Photo / Babiche Martens

Chargrilled Vegetables With Goat’s Cheese
This vegetable-filled salad is an instant hit at the table. Simply grill this healthy medley until stripy and toss with goat’s cheese. Add a brown sugar and balsamic dressing for something sweet yet tart, and throw in fresh herbs to serve.

Pineapple Skewers
Pineapple lovers will make this quick and easy treat-on-a-stick disappear. Add lashings of honey, a splash of Cointreau, chopped mint and more flavourful things Angela Casley recommends to creme fraiche and spoon when plating.

Try this cheesy portobello burger by Martin Nordin. Photo / Supplied

Barbecue Pork Belly Tortillas
Enjoy decadent, tender pork belly slow-cooked on the barbecue - it’s well worth its wait. Dish with warmed tortillas, generous dollops of tomato salsa and guacamole for delicious serve-yourself fare.

Lebanese Chicken Kebabs With Cauliflower Rice
With a quick marinating time and tahini drizzle to boot, these easy chicken kebabs are a full-bodied meal. Serve them with a fragrant cauliflower rice spiced with cumin, coriander and chilli for a side with a kick.

Drizzle your chicken kebabs in a tahini dressing. Photo / Babiche Martens

Share this:
New Zealand Herald

New Zealand Herald

Subscribe to E-Newsletter