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4 Must-Try BBQ Recipes For Summer Hosting This Season

There are few things we enjoy more during summer months than hosting and attending BBQs. From simple but delicious burgers to unique recipes with a kick, taken from ‘Tom Kerridge’s Outdoor Cooking’, Tom Kerridge brings us 4 recipes to enjoy making for friends and family this season.


“I love cooking lamb mince on the grill. It’s quite high in fat so the koftas won’t dry out and they crisp up wonderfully on the surface. Lamb can take on as much flavour and heat as you want, so don’t be afraid to go big on the spicing. Lemon zest and mint sauce cut through the richness.”

A splash of vegetable oil
1 onion, diced
1 tsp cumin seeds, toasted
1 tsp coriander seeds
2 tsp cracked black pepper
2 tsp salt
800g lamb belly, minced
4 garlic cloves, finely grated
1 tsp ras el hanout
1 tsp ready-made mint sauce
Finely grated zest of 1 lemon
2 tbsp chopped parsley
1 tbsp chopped coriander

Lemon wedges
Coriander leaves
Spicy fennel and pomegranate slaw


1. Heat the oil in a frying pan on the hob and fry the diced onion over a medium heat for 8–10 minutes until soft. Take off the heat and leave to cool. Meanwhile, using a pestle and mortar, grind the spices and salt together until you have a fine spice mix.

2. Put the lamb mince into a large bowl with the cooled onion, garlic, ground spice mix, ras el hanout, mint sauce, lemon zest and herbs. Mix well with your hands.

3. Divide the mixture into 8 equal portions and roll each into a sausage-shaped kofta. Lay them on a lined tray and chill in the fridge for 1 hour, to firm up.

4. When you are ready to cook the koftas, take them from the fridge. Place on the edges of your hot barbecue to achieve a medium heat – as these koftas tend to release some fat, it’s best not to have them over a direct flame. Cook for around 8 minutes, turning regularly.

5. Once cooked, serve the lamb koftas on a platter with lemon wedges. Garnish with coriander and serve the fennel and pomegranate slaw alongside.


“Not just a late-night snack on the way home from the pub, here kebabs are given the respect they deserve. They come with charred chilli sauce, cooling tahini yoghurt and a bit of crunchy cabbage. It’s worth making
the flatbreads too, as they really round the whole thing off.”

800g skinless, boneless chicken thighs
300g red cabbage
Juice of ½ lemon
Salt and freshly ground black pepper

1 heaped tsp ground cumin
1 tsp ground coriander
1 tsp hot smoked paprika
1 heaped tsp sumac
½ tsp ground cinnamon
2 heaped tsp Baharat spice blend
3 tbsp yoghurt

1 whole garlic bulb
2 tbsp extra virgin olive oil
1 red onion, halved (skin on)
2 red peppers
2 tomatoes
2 long red chillies
2 long green chillies
1 tbsp sherry vinegar

200g natural yoghurt
1–2 tbsp tahini
Juice of ½ lemon

Yoghurt flatbreads
Pickled chillies


1. Cut the chicken thighs into 4cm pieces. Mix the marinade ingredients together in a bowl. Add the chicken and season liberally with salt and pepper. Mix well and leave to marinate for 1–2 hours. Finely shred the red cabbage, toss with the lemon juice and set aside to pickle.

2. For the sauce, put the garlic bulb on a piece of foil, drizzle with a little of the olive oil and wrap to seal. Place on the hot barbecue with the onion and peppers. Cook, turning the veg carefully for 10 minutes, then add the tomatoes and chillies and cook all the veg until charred all over. As each item is cooked, transfer to a bowl; keep tightly covered with cling film.

3. Let the charred veg steam in the bowl for 5–10 minutes, then remove and peel away their skins. Halve and deseed the peppers and chillies then chop all the veg finely and place in a bowl. Squeeze out the flesh from 4 roasted garlic cloves, finely chop and add to the veg. Mix in the sherry vinegar, olive oil and a little seasoning.

4. For the tahini yoghurt, squeeze the flesh from 2 roasted garlic cloves and chop finely. Mix with the yoghurt, tahini, lemon juice and salt and pepper to taste.

5. Thread the chicken onto 6 metal skewers. Barbecue for 4–5 minutes on each side. Also, heat the flatbreads on the barbecue, for 1–2 minutes on each side.

6. Serve the chicken skewers with the warm flatbreads, chilli sauce, pickled cabbage, tahini yoghurt and pickled chillies.

Umami Mushroom and Halloumi Burgers

“These super-juicy mushroom burgers are packed full of big umami flavours. The dried porcini powder in the butter adds an incredible savoury depth, which is enhanced with chilli, garlic and lemon zest. A thick slice of glazed halloumi makes each burger satisfyingly chunky.”

2 x 225g packs halloumi
8 portobello mushrooms, stems removed
160g butter, softened
2 tbsp white miso
1 tbsp light soy sauce
5g dried porcini mushrooms, ground
to a powder
½ tsp dried chilli flakes
2 large garlic cloves,
finely grated Finely grated zest of ½ lemon
Salt and freshly ground black pepper
4 brioche burger buns, split
4 tbsp sweet chilli or hot chilli sauce
4 tbsp mayonnaise
About 60g rocket leaves


1. ​​Cut each block of halloumi in half horizontally through the middle to create 4 flat halloumi steaks in total.

2. For the umami butter, put all the ingredients into a bowl and mix until evenly combined, seasoning with a good pinch each of salt and pepper.

3. Brush the portobello mushrooms on one side with the umami butter and place them buttered side down on a medium-hot barbecue. Brush the other side thickly with butter while they are cooking. Turn the mushrooms over after 2–3 minutes and add the halloumi to the barbecue.

4. Brush the surface of the halloumi with umami butter too. Keep brushing the mushrooms with the butter as they cook; do the same with the halloumi.

5. Towards the end of the cooking, toast the burger buns on the barbecue. Brush any remaining umami butter onto the toasted buns.

6. To assemble the burgers, place a mushroom, flat side up, on the base of each burger bun. Top with a halloumi steak and add a spoonful of sweet chilli or hot chilli sauce. Pile a big handful of rocket leaves on top. Spread some mayo on the bun lids and sandwich the burgers together. Tuck in straight away.

TIPS: Use a coffee grinder to grind any extra dried mushrooms. Keep the mushroom powder in a sealed jar and use.


Salmon has a high fat content so it stays lovely and moist when cooked over direct heat. It can also be eaten a bit pink in the middle, so you don’t need to worry about undercooking it either. Quick pickled red onions cut through the rich flavours, as well as adding amazing colour.

8 skinless salmon fillets (about
125g each)
2 large garlic cloves, grated
2.5cm piece of fresh ginger, grated
Juice of 1 lime
200g Greek yoghurt
1 tsp Kashmiri chilli powder
1 tsp ground turmeric
1 tsp ground cumin
2 tsp ground coriander
2 tsp sweet smoked paprika
A little vegetable oil to brush
Salt and freshly ground black pepper

2 small red onions
125ml water
125ml white wine vinegar
½ tsp fennel seeds
½ tsp cumin seeds
1 tbsp salt
2 tbsp sugar

Naan bread or roti
A handful of coriander leaves
1 long green chilli, finely sliced
Lime halves
Sweet chilli sauce


1. Prepare your pickled red onions an hour or so ahead. Slice the onions and place in a clean jar or bowl. Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are fully dissolved. Pour the hot pickling liquor over the onions and leave to cool slightly. Pop the lid on (or cover the bowl) and place in the fridge to pickle.

2. To prepare the salmon, cut each fillet into 4 equal-sized chunks. Place these in a bowl with the garlic, ginger and lime juice and mix well.

3. In another bowl, mix the yoghurt with the spices and some salt and pepper. Add this spiced yoghurt to the salmon and mix well again. Leave to marinate in a cool place for at least 20 minutes, or up to an hour. Meanwhile, if using wooden skewers soak eight of them in water to avoid scorching on the barbecue.

4. Once marinated, thread the salmon onto your skewers, putting 4 chunks onto each skewer.

5. Brush the hot barbecue grid lightly with a little oil then lay the skewers on it. Cook for 2–3 minutes on each side until golden brown and lightly charred. Meanwhile, warm the naan or roti on the edge of the barbecue. Once cooked, transfer the skewers to a warm plate.

6. Serve the skewers on the warm naan or roti. Scatter over a little pickled red onion, some coriander and sliced green chilli. Serve with lime halves for squeezing over, and sweet chilli sauce on the side.


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