Five Tasty Barbecue Recipes to Enjoy With Your Mates

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’ve 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.

Ingredients:

• 2 tomatoes, finely chopped
• 2 tablespoons of coriander, finely chopped
• 1 spring onion, finely chopped
• 1 fresh jalapeno chilli, seeded, finely chopped
• 2 tablespoons lemon juice
• ¼ cup (60ml) extra virgin olive oil
• 3 teaspoons garlic salt
• 1 teaspoon cracked black pepper
• 4 beef porterhouse steaks
• Iceberg lettuce wedges, to serve
• Cucumber sticks, to serve
• Coriander sprigs, to serve

Method:

1. 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.
2. 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.
3. 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’ve been looking for a fancy way to serve prawns, look no further!

Ingredients:

• 1 tablespoon olive oil
• 5kg medium green tiger prawns, peeled with tails intact, cleaned
• 2 red onions, cut into wedges
• 2 witlof, trimmed, quartered lengthwise
• 180g haloumi, thickly sliced
• 1 bunch watercress, sprigs picked
• Green olive salsa verde
  • ½ cup roughly chopped mint
  • ½ cup roughly chopped flat-leaf parsley
  • ½ 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:

1. 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.
2. 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.
3. 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.
4. 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.

Ingredients:

• 1 cup pearl barley
• 600g boneless mini lamb shoulders, cut into 2cm pieces
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon olive oil
• 250g haloumi, cut into 1.5cm pieces
• 1 bunch asparagus, woody ends timed, cut into 3cm lengths
• 1 tablespoon pistachio dukkah
• 1 avocado, stoned, peeled, cut into wedges
• 1 red onion, thinly sliced
• 200g Perino tomatoes, halved
• 1 bunch radishes, trimmed, thinly sliced
• 1 bunch watercress, sprigs picked
• 1 cup mint sprigs
• 1 cup coriander sprigs
• 1 spring onion, thinly sliced
• Spring onion oil
  • 4 spring onions, coarsely chopped
  • ¼ cup (60ml) olive oil

Method:

1. Cook the barley in a large saucepan of boiling water for 20 minutes or until tender. Refresh under cold water. Drain.
2. 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.
3. 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.
4. To make spring onion oil, place the spring onion and oil in a blender. Season. Blend until smooth.
5. Place dukkah on a small plate. Dip 1 side of the avocado in the dukkah.
6. 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.

Ingredients:

• 250g pearl couscous
• 2 zucchini, thinly sliced lengthways
• 300g firm tofu, thinly sliced
• ¼ cup (60ml) olive oil
• ¼ cup (60 ml) balsamic vinegar
• 1 garlic clove, crushed
• 60g baby rocket
• 200g Perino tomatoes, sliced
• 2 spring onions, thinly sliced
• ½ cup flat-leaf parsley leaves

Method:

1. 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.
2. 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.
3. Combine the oil, vinegar and garlic in a screw-top jar and shake until well-combined. Season.
4. 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.

Ingredients:

• 8kg whole chicken
• 2 teaspoons ground black pepper
• 2 teaspoons sweet paprika
• 2 teaspoons dried onion flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, crushed
• ½ lemon, zested
• 50g butter, melted
• Barbecued corn cobs, to serve
• Lemon wedges, to serve
• Capsicum and tomato salsa
  • 1 tablespoon extra-virgin olive oil
  • ½ 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:

1. Preheat a barbecue (with hood) hotplate on medium.
2. 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.
3. 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.
4. 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.
5. 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.

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