Lemon garlic butter salmon kebabs
Preheat the barbecue to a medium heat. Remove the skin from 4 salmon fillets with a sharp knife. Cut the salmon into 2-3cm pieces. In a bowl, melt 60g butter in the microwave. Stir in 60g honey, 4 large crushed garlic cloves, 1 tbsp chopped fresh parsley and the juice of ½ a lemon. Whisk until the honey has melted and everything is well combined. Marinate the salmon in the sauce for 20 minutes. Drain, reserving the sauce. Thread the salmon cubes onto skewers (soaked if wooden), leaving a little space in between. Cook on the barbecue for 8-10 minutes, turning regularly. Place the reserved sauce in the microwave and cook in 30-second bursts, stirring in between, until bubbling and very hot. Brush the salmon with the remaining marinade 2-3 times during cooking. To serve, drizzle the sauce over the skewers. Season with salt and pepper, sprinkle with a little extra chopped parsley and serve immediately.
Barbecued steak and pineapple tacos
In a sealable bag, combine the juice of 1 lime, 4 tbsp oil, 2 tbsp chilli powder, 4 crushed garlic cloves, 4 tbsp chopped fresh coriander and some seasoning. Add 500g cubed flank steak, seal the bag and squash to coat the steak. Place in the fridge for at least two hours or overnight, allowing it to come up to room temperature before cooking. Preheat the barbecue to a high heat and cook the steaks for 5-6 minutes per side or until cooked to your liking. Add 4 slices of fresh pineapple and cook for 2-3 minutes per side until slightly charred. Remove and allow to rest for five minutes, then slice. Serve the steak and pineapple in soft tortillas with chopped avocado, hot sauce, red onion and pickled jalepeños.
Greek chicken skewers
In a large bowl, combine 3 tbsp olive oil, 2 tbsp plain yoghurt, 2 tbsp red wine vinegar, 4 crushed garlic cloves, 2 tsp dried oregano and some salt and pepper. Mix to combine well. Cut 6 chicken fillets into 2-3cm chunks and toss to coat in the marinade. Cover and refrigerate for at least two hours or overnight. Peel 1 cucumber and use a spoon to scoop out the seeds. Chop the cucumber and place in a bowl with 120g plain yoghurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tbsp dill and some salt and pepper. Stir to combine. Cover and refrigerate until needed. Preheat the barbecue to a medium heat. Slide the chicken onto eight skewers (soaked if wooden) leaving a little space in between. Cook on the barbecue for 16-18 minutes until completely cooked through. Serve with the tzatziki and some pitta breads, lettuce, tomatoes, red onion and kalamata olives.
Sweet and savoury chicken pizzas
Preheat the barbecue to medium. Brush both sides of 2 naan breads with olive oil and place on the barbecue. Close the lid and cook for 2-3 minutes until the bottom has light grill marks. Flip the naans over and cook for 30 seconds longer, then remove from the barbecue. On the charred side of the naans, arrange 200g chopped strawberries, 200g cooked shredded chicken, 80g crumbled goats’ cheese and 1 sliced avocado. Carefully place them back on the barbecue. Cover and cook for two minutes until the cheese melts and the bottoms of the naans finish browning. Remove from the heat. Drizzle with balsamic syrup, scatter with fresh basil and serve immediately.
Cheesy garlic mushroom sandwiches
Preheat the barbecue to a medium-high heat. Brush both sides of 4 portobello mushrooms with olive oil and season with salt and pepper. Cook for two minutes per side, then turn them gill side-up and fill with slices of cheese: Mozzarella, Gruyère or blue cheese work well. Generously brush 8 slices of sourdough bread with garlic butter and place on the barbecue for 1-2 minutes per side until golden and toasted. Top 4 slices of the garlic bread with mixed leaves, sliced tomato and the cheesy mushrooms. Sandwich together with the remaining garlic bread and serve.