Barbeque is perhaps one of the oldest forms of cooking. People use this technique worldwide to prepare delicious, fiery recipes. We bet you have attended numerous parties with BBQ being served and probably always thought if you could also wear the chef hat someday and show off your BBQ skills. Well, the time is here now because these 5 BBQ recipes are so easy to make that I’m sure your guests wouldn’t be disappointed with your cookery talents!
1. BBQ Chicken
One of my most favourite BBQ recipes of all time is the BBQ chicken. It is super easy to make its savoury taste can never disappoint. Check out the recipe below!
- Chicken breasts – 6
For the BBQ sauce –
- Grated onion – 1
- Red chillies (de-seeded) – 2
- Garlic – 5 pods
- Olive oil – 2 tbsp.
- Orange juice – 1 cup
- Balsamic vinegar – 1 ½ tbsp.
- Worcestershire sauce – 1 tbsp.
- Tomato ketchup – 1 tsp.
- Mustard powder – 1 tsp.
- Sea salt – to taste
- Paprika – 1 tsp.
- White pepper powder – 2 pinches
- Brown sugar – 2 tbsp.
- Fennel seeds – 1 tsp.
- Fresh rosemary – 1 sprig
- Fresh thyme – 1 tsp.
- First, take the chicken breasts and bash them with a rolling pin or meat mallet.
- Then take a mixer to form the paste with onion, red chillies and garlic pods.
- Take a pan and Sauté this paste in olive oil for a few minutes.
- One the onion paste is ready to take all the juice ingredients in a bowl and mix them well.
- Also, crush fennel, rosemary and thyme to a powder and add to the juice mixture.
- Mix the juicy mixture with the onion paste and cook on medium fire for about 20 minutes.
- Use the prepared BBQ t marinate the chicken and leave overnight.
- Place them on the grilled tray and glaze with some oil.
- Grill until BBQ’d.
2. Vegetable and Cheese Skewers
For the longest time, I used to believe that BBQ recipes should have a mandatory meat item. However, this one time I found myself at a vegan friend’s BBQ brunch. This is one of my favourite of all the BBQ recipes she prepared.
- Garlic cloves – 5
- Cumin – 1/2 tsp.
- Paneer – 250 g
- Cucumber – 1
- Skewers sticks
- Lemon (squeezed) – 1
- Green olives – 10
- Chilli flakes – 1/2 tsp.
- Black pepper – 1/2 tsp.
- Basil leaves – Handful
- Red wine vinegar – 1 tbsp.
- Red bell pepper – 1
- Onion – 1
- Extra virgin olive oil – 3 tbsp.
For hung curd dipping
- Hung curd – 600 ml
- Extra virgin olive oil – 2 tbsp.
- Chilli powder – 1 tsp.
- Black pepper – 1/2 tsp.
- Lemon (squeezed) – 1
- Salt – to flavour
- Coriander leaves (finely chopped) – Handful
- Honey – 1 tbsp.
- Cucumber (de-seeded and finely chopped) – 1
- First prepare the marinate by grinding together garlic, green olives, chilli flakes, cumin, black pepper, few sprigs of basil leaves and salt.
- Add olive oil, red wine vinegar, and lemon juice, to the powdered mix and combine with the paste.
- Thread onion, paneer, and red bell pepper on the skewers sticks.
- Massage marinade into the skewers.
- Preheat the grill pan and drizzle it with olive oil.
- Gently lower the skewers into the pan and grill it.
For hung curd dip
- Take a bowl, add hung curd, olive oil, chilli powder, black pepper, lemon juice, salt, dill leaves, coriander leaves, honey and cucumber.
- Mix it well and serve it with the skewers.
3. BBQ Steak with Basil Pesto
I am fond of all BBQ recipes. But BBQ’d steak is hands down my first choice. This recipe here is with a twist of pesto butter. I’m sure you’ll love making it for your family and friends.
For Pesto butter
- Butter – 1 tbsp.
- Basil Pesto – 1 Tbsp.
- Maple syrup – 1 Tsp.
- Dried rosemary leaves – 1 Tsp.
- Cooking spray
For BBQ steak and grilled veggies
- Grill seasoning for steak – 2 tsp.
- Lean sirloin steaks 2″ thick – 1 2/3 lbs
- Zucchini – 1
- Broccoli – 1 head
- Red onion – 1
- Eggplant – 1 (small)
- Green pepper – ½
- Red pepper – ½
- Olive oil – 1 tsp.
- Garlic and Herb seasoning, salt-free – 1 Tsp.
- Focaccia bread – 1 loaf
- Begin with taking a small cup and add butter, basil pesto and maple syrup. Combine them together and keep aside.
- Then preheat the oven to 350-degree F. Cover both sides of the steak but sprinkling spice.
- Take a frying pan, toss large chunks of veggies after washing and slicing them. Coat them with a little olive oil. Use your hands for full coverage. Sprinkle spice on them as well. Keep aside.
- Turn the oven off and toss the bread in.
- Preheat BBQ at 250-degrees F.
- Place the veggie pan on medium heat. Toss a couple of times while cooking.
- Take the grill and spray some cooking oil. Then place the steak on preheated grill. Rotate after a few minutes (don’t flip). When you see steaks look like you want them to be, remove them from grill and place on a piece of foil.
- Add pesto butter on top and wrap them up.
- Serve steak and veggies with focaccia bread.
4. Grilled Salmon Steak with BBQ Sauce
Salmon with BBQ sauce, doesn’t that sound like the best combination amongst all other BBQ recipes? In my experience, it’s finger-lickin’ good. Literally. No kidding.
- Canola oil – 2 tbsp. + for brushing
- Shallots – 2 (sliced)
- Garlic cloves – 2 (chopped)
- Hoisin sauce – ¼ cup
- Ketchup – ¼ cup
- Honey – 2 Tbsp.
- Sambal Oelek – 1 Tbsp.
- Sesame seeds – 2 Tbsp. (toasted)
- Soy sauce – 1 Tsp.
- Fish sauce – 1 Tsp.
- Rice vinegar – 1 Tbsp.
- Salt and freshly ground black pepper
- 8-oz Salmon steaks – 4
- Cilantro leaves, for garnish
- Keep a saucepan on medium and heat, add oil.
- Then add shallots and garlic. Cook until soft.
- Add hoisin, ketchup, honey, sambal oelek, soy sauce, fish sauce and sesame seeds. Stir everything together and cook for 5 minutes.
- Remove from heat. Then add vinegar and salt and pepper according to taste.
- Meanwhile, heat the grill.
- Take the salmon and brush with oil on both sides. Season it with salt and pepper. Grill until it turns golden brown.
- Cook until it’s done well. Make sure your brush with sauce every minute.
- Remove from grill and brush with some more sauce. Let it rest for 5 minutes.
- Garnish with cilantro and serve.
5. Tandoori Chicken
Chichen is undeniably the king and queen of every BBQ party. That’s why my list of top BBQ recipes began with one and ends with one. And to say the least, who isn’t a fan of Tandoori chicken anyway?
- Large Chicken pieces with skin (2 pieces breast, 2 pieces of thighs, a couple of wings) – 8
- Oil – to taste
For the marinade:
- Red chilli paste – 4 tsp
- Ginger and garlic paste – 3 tbsp.
- Chaat masala – 2 tsp
- Oil – 1 tbsp.
- Curd – 3 tbsp.
- Salt – to taste
- Lemon (juiced) – 1/2
- Tandoori Masala – 1 ½ tsp
For the tandoori masala:
- Cinnamon – 2 sticks
- Black peppercorns – 1 tbsp.
- Green cardamom – 5
- Brown cardamom – 3
- Coriander seeds – 2 tsp
- Cumin seeds – 2 tsp
- Cloves – 3
- Bay leaf – 1
- Turmeric – ¾ tsp
- Take a bowl, mix together ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice.
- To prepare the tandoori masala, take a pan and dry roast cinnamon, peppercorns, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves, bay leaf and turmeric powder. Grind the spices to make a dry powder
- Rub the marinade on the chicken pieces, over the skin and underneath it.
- Make small gashes in the chicken pieces for the marinade to coat it nicely.
- Marinate the chicken pieces for 30 minutes.
- Chargrill the chicken pieces on a griller or tandoor. Baste with oil at regular intervals.
- Serve with lemon wedges and onion rings.