Fire up the Barbecue and enjoy these 5 tasty recipes. Now that the weather is finally becoming bearable, we here at Australian Outdoor Living thought it might be time to get outside and make the most of it! For a lot of us, this time of year means inviting friends over, firing up the barbecue and cooking up a feast fit for a king. We\u2019ve found five tasty barbecue recipes that are sure to make your mouth water, no matter what your tastebuds prefer. BBQ garlic steak with Chilean salsa (serves 4) Turn the heat up with this juicy steak and fiery homemade salsa. Photo: Coles Ingredients: 2 tomatoes, finely chopped2 tablespoons of coriander, finely chopped1 spring onion, finely chopped1 fresh jalapeno chilli, seeded, finely chopped2 tablespoons lemon juice\u00bc cup (60ml) extra virgin olive oil3 teaspoons garlic salt1 teaspoon cracked black pepper4 beef porterhouse steaksIceberg lettuce wedges, to serveCucumber sticks, to serveCoriander sprigs, to serve Method: Combine the tomato, chopped coriander, onion, jalapeno, lemon juice and 2 tablespoons of olive oil in a small bowl. Set aside for 10 minutes to develop the flavours.Combine the garlic salt, pepper and remaining oil in a small bowl. Rub over the steaks to coat. Heat a barbecue grill or chargrill on medium high. Cook the steaks for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.Divide the steaks, lettuce and cucumber among serving plates. Spoon the salsa over the steaks. Sprinkle with coriander sprigs to serve. Credit: Coles - Taste.com.au BBQ prawns with salsa verde (serves 4) If you\u2019ve been looking for a fancy way to serve prawns, look no further! Photo: Al Richardson Ingredients: 1 tablespoon olive oil5kg medium green tiger prawns, peeled with tails intact, cleaned2 red onions, cut into wedges2 witlof, trimmed, quartered lengthwise180g haloumi, thickly sliced1 bunch watercress, sprigs pickedGreen olive salsa verde \u00bd cup roughly chopped mint \u00bd cup roughly chopped flat-leaf parsley \u00bd cup pitted green olives, finely chopped 2 cloves garlic, finely chopped 2 anchovy fillets, finely chopped 2 tablespoons toasted slivered almonds, finely chopped 1 tablespoon salted baby capers 125ml olive oil 2 lemons, zested, juiced Method: Preheat barbecue to high. To make green olive salsa verde, place mint, parsley, olives, garlic, anchovies, almonds and capers in a bowl and toss to combine. Add oil, zest and juice, and gently whisk to combine. Season with salt and freshly ground black pepper.Drizzle 2 teaspoons of oil over prawns, season and toss to coat. Cook for 2 minutes each side on the grill or until lightly charred and just cooked. Transfer to a plate and cover to keep warm.Brush onions, witlof and haloumi with remaining 2 teaspoons of oil. Season onions and witlof, and then cook on the grill for 2 minutes each side or until lightly charred. Transfer to a plate. Cook haloumi on the grill for 1 minute each side or until lightly charred.Arrange onions, witlof, haloumi, prawns and watercress on a platter. Drizzle with salsa verde to serve. Credit: Sarah Hobbs - Taste.com.au BBQ lamb, haloumi and asparagus skewers (serves 6) Celebrate the amazing weather with this easy and delicious skewers recipe, garnished with herbs and homemade oil. Photo: Coles Ingredients: 1 cup pearl barley600g boneless mini lamb shoulders, cut into 2cm pieces1 teaspoon ground paprika1 teaspoon ground cumin1 teaspoon ground coriander1 tablespoon olive oil250g haloumi, cut into 1.5cm pieces1 bunch asparagus, woody ends timed, cut into 3cm lengths1 tablespoon pistachio dukkah1 avocado, stoned, peeled, cut into wedges1 red onion, thinly sliced200g Perino tomatoes, halved1 bunch radishes, trimmed, thinly sliced1 bunch watercress, sprigs picked1 cup mint sprigs1 cup coriander sprigs1 spring onion, thinly slicedSpring onion oil 4 spring onions, coarsely chopped \u00bc cup (60ml) olive oil Method: Cook the barley in a large saucepan of boiling water for 20 minutes or until tender. Refresh under cold water. Drain.Meanwhile, combine lamb, paprika, cumin, ground coriander and oil in a bowl. Season. Toss to combine. Thread the lamb, haloumi and asparagus onto metal or soaked bamboo skewers.Heat the grill to medium high. Cook the skewers for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.To make spring onion oil, place the spring onion and oil in a blender. Season. Blend until smooth.Place dukkah on a small plate. Dip 1 side of the avocado in the dukkah.Arrange the barley, onion, tomato, radish, watercress, mint and coriander sprigs on a serving platter. Top barley mixture with the skewers and avocado. Drizzle with the spring onion oil and sprinkle with sliced spring onion. Credit: Coles - Taste.com.au BBQ tofu and zucchini salad (serves 4) Low in fat? Check. Good source of fibre and protein? Check. Delicious? Check. This vegetarian recipe ticks all the boxes. Photo: Coles Ingredients: 250g pearl couscous2 zucchini, thinly sliced lengthways300g firm tofu, thinly sliced\u00bc cup (60ml) olive oil\u00bc cup (60 ml) balsamic vinegar1 garlic clove, crushed60g baby rocket200g Perino tomatoes, sliced2 spring onions, thinly sliced\u00bd cup flat-leaf parsley leaves Method: Cook the couscous in a saucepan of boiling water for 10 minutes or until just tender. Refresh under cold water until cool. Drain well. Transfer to a bowl.Meanwhile, preheat a chargrill on high. Spray zucchini and tofu with olive oil spray. Cook, in 2 batches, for 1-2 minutes each side or until charred.Combine the oil, vinegar and garlic in a screw-top jar and shake until well-combined. Season.Divide couscous and rocket among serving plates. Top with tomato, zucchini and tofu. Sprinkle with spring onion and parsley and drizzle with the dressing. Credit: Emma Braz and Sarah Hobbs - Taste.com.au Louisiana grilled chicken (serves 4) This healthy southern-fried chicken will be a favourite this summer. Photo: Guy Bailey Ingredients: 8kg whole chicken2 teaspoons ground black pepper2 teaspoons sweet paprika2 teaspoons dried onion flakes1 teaspoon dried oregano1 teaspoon dried thyme1 teaspoon smoked paprika\u00bc teaspoon cayenne pepper2 tablespoons extra-virgin olive oil2 garlic cloves, crushed\u00bd lemon, zested50g butter, meltedBarbecued corn cobs, to serveLemon wedges, to serveCapsicum and tomato salsa 1 tablespoon extra-virgin olive oil \u00bd red onion, finely chopped 1 garlic clove, crushed 200g cherry tomatoes, halved 100g chargrilled red capsicum, chopped 1 tablespoon red wine vinegar 1 teaspoon brown sugar 2 tablespoons finely chopped fresh coriander leaves Method: Preheat a barbecue (with hood) hotplate on medium.Pat chicken dry (including cavity) with paper towel. Place chicken on chopping board, breast-side down, with the cavity facing you. Using kitchen scissors, cut along both sides of backbone and discard. Open out chicken. Turn over. Press down with heel of your hand, to flatten.Combine spices, oil and garlic in a small bowl. Rub spice mixture all over chicken. Season with salt. Cook chicken, skin-side down, on greased hotplate for 5 minutes or until skin is golden and crisp. Turn chicken. Cook, with hood closed, for 40-45 minutes or until cooked through. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes.Meanwhile, make capsicum and tomato salsa. Heat oil in a small saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 30 seconds. Add tomato, capsicum, vinegar and sugar. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes. Remove lid. Simmer for 5 minutes or until salsa is thick. Stir in coriander. Set aside for 10 minutes.Add lemon zest to melted butter. Season. Cut chicken into pieces. Place on a serving platter with tomato salsa. Drizzle chicken with butter mixture. Serve with corn and lemon wedges. Credit: Cathie Lonnie - Taste.com.au There you have it! Five easy barbecue recipes that are sure to entertain your guests. Read here to learn about some Vegan BBQ recipes. Australian Outdoor Living is passionate about helping people love their life outdoors. We offer a range of products, including: Outdoor blindsArtificial grassRoller shuttersConcrete and fibreglass swimming poolsCarportsTimber deckingPergolas, verandah and patios Have you been thinking about renovating your home? Fill out the free measure and quote form at the top of this article and a member of our dedicated sales team will be in touch.