Put some sizzle into your summer cookouts with these easy-breezy yet oh-so-tasty BBQ recipes. We’ve included everything – from chicken, steak to fish, prawns and even a bonus salad – to round up your backyard BBQ menu.
With these curated summer BBQ recipes, you’re sure to be the star chef.
Here are 4 of the best and easiest summer BBQ recipes for 2021.
1. BBQ Chicken Recipe - Ranch-Dressed Chicken Kebabs
Starting off this list of easy BBQ recipes, these ranch-dressed chicken kebabs yield some of the most delicious, melt-in-your-mouth cuts you’ll ever taste off the grill.
Yield: Makes 6 servings.
Ingredients
½ cup olive oil
½ cup ranch dressing
3 tbsp. Worcestershire sauce
1 tbsp. fresh rosemary, minced
2 tsp. salt
1 tsp. fresh lemon juice
1 tsp. white vinegar
¼ tsp. ground black pepper (to taste)
1 tbsp. white sugar (optional or to taste)
5 pcs. skinless, boneless chicken breast halves, cut into 1-inch cubes
Directions
- Pour the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper and sugar into a mixing bowl. Let stand for 5 minutes.
- Place the chicken cubes into the bowl and gently coat with the marinade. Cover the bowl of chicken and refrigerate for half an hour.
- Thread the chicken cubes onto the skewers; discard the marinade.
- Set the grill to medium-high and lightly oil the grill grate.
- Grill the chicken kebabs for 8 to 12 minutes and check for doneness. The chicken should no longer be pink in the centre, and the juices should run clear. Serve hot.
2. BBQ Steak Recipe - BBQ T-Bone
You can never go wrong cooking the best BBQ recipes, like this one for tender T-bone.
Yield: Makes 4 servings.
Ingredients
4 pcs. 400-500-g T-bone steaks
Coarse sea salt
Extra virgin olive oil
Directions
- Take the steaks out of the fridge two hours before you plan to cook. Season with coarse sea salt liberally.
- Rub the T-bone steaks with a bit of extra virgin olive oil; shake off any excess.
- Set the barbecue to hot.
- Put the steaks on the grill at a 45-degree angle to the grill bars. Once the T-bones are half-cooked, turn them 45 degrees in the opposite direction. Once done, turn the steaks over and cook on the other side.
- Set the steaks on a serving plate and cover with foil to let them rest for about 10 minutes. Keep the plate near the barbecue so the steaks stay warm.
- Get four dinner plates and place a T-bone on each. Serve hot with mashed potatoes or salad.
3. BBQ Fish Recipe - Salmon Skewers
Craving for a tasty fish BBQ recipe? This grilled salmon skewer will bring life to your summer backyard feast.
Yield: Makes 6 servings.
Ingredients
230 g of skinless salmon filet
1/8 cup soy sauce
1/8 cup honey
1/2 tbsp. rice vinegar
1/2 tsp. fresh ginger root, minced
Half a clove of fresh garlic, minced
Pinch of freshly ground black pepper
6 fresh lemon wedges
Directions
- Slice the salmon lengthwise into 6 long strips.
- Thread each strip onto a wooden skewer and place in a plate.
- Mix together the soy sauce, honey, vinegar, ginger, garlic, and pepper in a bowl.
- Pour the marinade over the skewers, making sure to turn the skewers to coat the salmon completely.
- Allow to stand at room temperature for half an hour. After marinating, pour the marinade into a small saucepan and simmer for a few minutes.
- Set the outdoor grill at medium-high heat. Oil the grill grate lightly.
- Gently thread a lemon wedge at the end of each skewer.
- Cook the salmon skewers on the grill for 4 minutes on each side. Brush the skewers with some marinade.
- Grill until the fish flakes easily when poked using a fork. Serve hot with rice.
4. BBQ Prawn Recipe - Grilled Sweet and Sour Prawns
Enjoy the tangy flavour of tamarind and the aroma of makrut lime in this prawn BBQ recipe.
Yield: Makes 6 servings.
Ingredients
2 tbsp. tamarind paste
4 large makrut lime leaves
2 tbsp. cilantro stems, chopped
1 heaping tbsp. of brown sugar
1 tsp. fish sauce
1 clove garlic, chopped
Salt
6-8 pcs. large prawns, with shells peeled off but with the head and tails intact
1 heaping tbsp. coconut oil (optional)
Directions
- In a blender, put the tamarind paste, lime leaves, cilantro, brown sugar, fish sauce and garlic.
- Add a pinch of salt and a bit of water (about 4 tablespoons) to blend the ingredients well.
- Set the blender on high until the mixture looks smooth.
- Pour the mixture into a resealable jar. You’ll have more dressing than you need. You can keep the leftover dressing in the refrigerator for a few weeks.
- Set the grill on high. Brush the prawn skewers with a bit of oil, lightly season with salt and place on the grill.
- Cook each side for about 2 minutes. Brush both sides with the dressing after turning each skewer. Serve hot.
Bonus Recipe: Grilled Peppers and Pita Salad
See the colours of the rainbow with this tasty and nutritious rustic summer salad.
Yield: Makes 4 servings.
Ingredients
650 g of mixed bullhorn peppers
1 tsp. sumac
145 ml extra-virgin olive oil
2 large pita breads
Fresh juice from 1 lemon
1 tbsp. oregano (plus extra)
1 garlic, crushed
100 g of small olives
1 cucumber, shaved into ribbons
Directions
- Preheat your barbecue grill on high. Add the peppers and grill, frequently turning, until each one is well-charred and softened.
- Remove the peppers from heat. Sprinkle some sumac over them and drizzle with olive oil. Let cool to room temperature.
- Split the peppers lengthwise, discarding the seeds and pith.
- Brush the pita breads with olive oil and grill each one until it is charred and crisp.
- Put the remaining olive oil, lemon juice, oregano and garlic in a bowl and season to taste.
- Tear the pita breads into pieces and set on a platter with the peppers, olives and cucumber. Drizzle with some dressing and sprinkle with more oregano. Serve with your favourite grilled chicken or steak.
Get the Perfect Space to Cook Your Summer BBQ Recipes Today
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