BBQ + Dinner recipes (154)

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Abby's Souvlaki

Recipe by: Abby Benner

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This is my version. Use a very tender cut of pork for this and thread onto skewers and barbecue. Serve with a Greek salad or wrapped in pitta with tzatziki.

Bacon and Red Mullet Surf and Turf

Recipe by: Curt Pond

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Surf and turf refers to any combination of seafood and meat. Using a square closeable fish basket for your barbecue, place fish fillets between layers of bacon and onions - you won't believe something so simple is this gorgeous!

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Barbadian Chicken Skewers

Recipe by: Marcus Hender

Reviews(1)

These spicy, zesty chicken skewers are inspired by the hot, tropical nights in Barbados.

Barbecue-grilled chicken

Recipe by: Jan Cutler

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This easy, flavourful recipe for chicken can be prepared on the grill or the barbeque. It is best served with crusty bread or microwaved ‘baked’ potatoes and salad, but it is also good cold.

Barbecued Asian chicken

Recipe by: Janet M.

Reviews(2)

A sweet soy-ginger marinade quickly transforms chicken into a savoury delight.

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Barbecued Asian Ginger Pork Chops

Recipe by: Lakmini Ebbinghaus

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Asian ingredients give these barbecued chops loads of flavour. They can also be put in the oven and grilled.

Barbecued Catch of the Day

Recipe by: shaggy

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The fresher the trout, the better the flavour.

Barbecued chicken

Recipe by: Azmina Govindji

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Because the flavour of chicken is quite mild, it benefits from a tasty baste when barbecued or grilled, and this also helps to keep the outside from burning until the chicken is cooked through – especially when cooking over charcoal. This recipe is for a spicy Jamaican jerk baste, and there are four more deliciously different ideas.

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Barbecued Chicken Adobo

Recipe by: HEART-OF-MIDLOTHIAN

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This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much).

Barbecued Chicken Tikka Masala

Recipe by: Yakuta

Reviews(5)

Chunks of chicken are marinated in yoghurt and spices, cooked on the barbecue, then served in a creamy tomato sauce. Perfect with basmati rice or warm pitta bread.

Barbecued Chicken with Fresh Mango Salsa

Recipe by: Rimi

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Everyone seems to love this easy but unusual blend of fresh mango and garlic. The salsa can be used on fish as well! Be sure your mangos are ripe for best flavour.

Barbecued Chicken with Ginger and Black Bean Sauce

Recipe by: Denis Terrien

Reviews(3)

An easy, mouthwatering, Asian-inspired marinade for barbecued chicken.

Barbecued citrus garlic prawns

Recipe by: kathie

Reviews(1)

This is an easy marinade for prawns, delicious and succulent cooked on the barbecue. I've also sautéed them with the marinade and used the sauce with pasta or just mopped it up with crusty bread!

Barbecued citrus lamb kebabs

Recipe by: Marcus Hender

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Succulent, juicy lamb cooked slowly over charcoals. You can also add peppers and onions to the kebabs.

Barbecued citrus mint chicken

Recipe by: CLHARTMAN

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My family loves this dish - chicken breast marinated in lime juice, orange juice, lemon juice, mint and honey.

Barbecued Coriander Salmon

Recipe by: C.BURKS

Reviews(1)

Summer was made for salmon on the barbecue! This gorgeous salmon marinade combines the fresh flavours of honey, lime, garlic and loads of coriander.

Barbecued Fillet Steaks with Shallot Butter

Recipe by: ttinkerbel

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Be careful when making this dish. Like a magic love potion, it brings out the lover in anyone. I learned very quickly not to prepare this for a mere 'casual date' - unless you want that date to become something more!

Barbecued Garlic Orange Sirloin Steak

Recipe by: Bobbie

Reviews(3)

Choose large oranges that are heavy for their size; they are the juiciest.

Barbecued garlicky prawns

Recipe by: MARBALET

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Quick, garlicky and delicious barbecued prawns.

Barbecued Indian chicken

Recipe by: Alice

Reviews(3)

This is an Indian dish, similar to tandoori chicken but not as spicy. Marinate the chicken for at least 2 to 3 hours, giving the flavours a chance to meld - it will definitely be tastier.