Afterburner Lamb Tikka

Afterburner Lamb Tikka

Afterburner Lamb Tikka

  • Prep Time2 hr
  • Cook Time15 min
  • Total Time2 hr 15 min
  • Yield4 Servings

Ingredients

For the Lamb Tikka

  • 500g thinly cut lamb leg steaks
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp crushed chilli (adjust to suit)
  • 2 cloves of garlic
  • 1 inch ginger, peeled
  • 1/2 tsp salt
  • Juice of 1 lemon
  • 4 Tbs plain yogurt

Method

Preparing the Lamb Tikka

1

Grind the marinade ingredients in a pestle and mortar to make a paste then mix with the plain yogurt.

2

Completely coat the lamb and leave in the fridge to marinade for two to four hours.

3

Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until it’s screaming hot and place a BBQ grill grate over it.

4

Place the marinated lamb on the searing hot grill grate for a couple of minutes each side, until you develop a lovely char on the outside.

5

Serve with basmati rice, yoghurt, and a naan bread cooked over the coals. The meat stays pink, tender and juicy inside, but has the smoky charred sear of a tandoor.

Recipe kindly supplied by Marcus Bawdon from countrywoodsmoke.com. Find Marcus on Twitter @devonwoodsmoke and Instagram @countrywoodsmoke, and Facebook @mbawdon or in the Countrywoodsmoke Facebook group, he is also the editor of UK BBQ Magazine

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Afterburner Lab Tikka

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BBQ Tandoori Chicken

BBQ Chicken Tandoori

BBQ Tandoori Chicken

  • Prep Time30 min
  • Cook Time30 min
  • Total Time1 hr
  • Yield4 Servings

Ingredients

For the BBQ Tandoori Chicken

  • 8-10 free range chicken thighs, skinned and boned

For the Marinade

  • Juice of two lemons
  • 1 tsp sea salt
  • 3 Tbs vegetable oil
  • 6 cloves garlic – smashed into a paste
  • 1 two-inch piece of ginger – smashed
  • into a paste
  • 1 Tbs (or more) red hot chilli powder
  • 2 Tbs cumin seeds
  • 2 TBs coriander seeds

For the Sauce

  • 2 tins (800ml) chopped tomatoes
  • 3 bay leaves
  • 5 cloves garlic – smashed
  • 1 inch piece of ginger – finely chopped
  • 1 teaspoon cardamom seeds
  • 4 cloves – crushed
  • 1 Tbs red chilli powder
  • 1 Tbs dried fenugreek leaves
  • 1 tsp garam masala

Method

Preparing the BBQ Tandoori Chicken

1

To prepare the chicken for the marinade, make shallow slits in each piece of chicken. This will help the chicken to marinate and cook more evenly. Pour the lemon juice over the chicken pieces along with the salt and rub deep into the flesh.

2

Place the rest of the marinade ingredients in a blender and blend until smooth and creamy. Pour the marinade over the chicken pieces and rub it in well. Cover and allow to marinade in the fridge as long as possible up to 48 hours.

3

To cook the sauce, put the chopped tomatoes, bay leaves, garlic, ginger, cardamom seeds and cloves into a large pot and bring to a boil. Simmer for about ten minutes and then remove from the heat to cool a little.

4

Place the tomato combination in a blender and blend for about two minutes until the sauce is very smooth then pour back into the saucepan and bring to a brisk simmer.

5

Add the chilli powder, garam masala, double cream and sugar and then add the butter one tablespoon at a time while stirring continuously (if you are preparing the sauce ahead of time, heat the sauce just before serving and then add the butter).

6

Sprinkle with salt and pepper to taste and top with chopped coriander.

7

Rub the marinade off the chicken pieces and skewer them on thick flat skewers with slices of red onion and peppers, place on the red hot BBQ, for about ten minutes until cooked through, with a little charring. Turn each piece several times so that they cook evenly. Be sure to cook through so that the meat reaches an internal temperature of at least 75°C.

8

Place a couple of pieces of chicken each plate and top with the sauce, serve with fresh naan heated on the BBQ or rice.

Recipe kindly supplied by Marcus Bawdon from countrywoodsmoke.com based on an original recipe from Dan Toombs on www.greatcurryrecipes.net. Find Marcus on Twitter @devonwoodsmoke and Instagram @countrywoodsmoke, and Facebook @mbawdon or in the Countrywoodsmoke Facebook group, he is also the editor of UK BBQ Magazine

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BBQ Goat Sharwarma

Goat Sharwarma

BBQ Goat Sharwarma

  • Prep Time25 min
  • Cook Time2 hr
  • Total Time2 hr 25 min
  • Yield4 Servings

Ingredients

For the Goat

  • 1 x each kid shoulder, kid leg, kid saddle
  • (including breast) – boned and sliced into
  • 1cm thick pieces roughly 10-15cm

For the Spice Mixture

  • ½ tsp ground black pepper
  • ½ tsp ground cardamom
  • ½ tsp ground fennel
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground ginger
  • ½ tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp Turkish chilli flakes
  • 2 tsp sea salt
  • 150ml olive oil

For the Wet Marinade

  • 8 cloves garlic, peeled & crushed
  • 3 lemons, zest & juice
  • 250g Yoghurt
  • 3 tsp maldon sea salt

For the Baste

  • Suet fat from 1 kid
  • Juice 1 lemon
  • Sea Salt
  • 4 cloves garlic, whole
  • 1 tbsp Turkish chilli flakes

Method

Preparing the BBQ Goat Sharwarma

1

Up to 48 hours before cooking shawarma mix all spice ingredients and rub into kid meat slices.

2

Mix all wet marinade ingredients and rub into kid meat slices.

3

Thread the meat onto a rotisserie skewer and cook the shawarma over indirect heat for 2 hours.

4

To baste: melt the fat and add rest of ingredients. Use a basting mop to baste while shawarma is cooking.

5

Serve with: Flatbread, Sweet cabbage, Onion, Parsley, Seasoning, Cooking juice/lemon dressing, Pickled chilli (optional)

Recipe from James Whetlor at Cabrito Find out more on Cabrito.co.uk, Twitter: @CabritoGoatMeat, Facebook: @cabritogoatmeat and Instagram: @cabritogoatmeatnk

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Chargrilled Duck Breast

Chargrilled Duck Breast

Chargrilled Duck Breast

  • Prep Time1 hr
  • Cook Time20 min
  • Total Time1 hr 20 min
  • Yield2 Servings
  • Cooking Method
    • Indirect/Direct

Ingredients

For the Chargrilled Duck Breast

  • 2 x 200g gressingham or barbary duck
  • breasts
  • 70g fresh or thawed frozen peas
  • 70g fresh or thawed frozen broad beans,
  • outer skins removed
  • Sea salt
  • Black pepper

For the Hot Mint Sauce

  • 75ml extra virgin olive oil
  • 1 large garlic clove, thinly sliced
  • 1 bunch mint, stalks and leaves separated
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds, lightly crushed
  • 50ml cabernet sauvignon vinegar or other
  • red wine vinegar

Method

Preparing the Chargrilled Duck Breast

1

Trim the duck breasts of any excess fat and sinew, then use a very sharp knife to lightly score the skin in a criss-cross pattern, without cutting into the flesh. Put in a nonreactive bowl, pour over the brine and refrigerate to cure for 1 hour.

2

For the hot mint sauce, place the extra virgin olive oil, garlic, mint stalks and the cumin and coriander seeds in a small, non-reactive saucepan and place over medium heat on the stovetop. When the garlic starts to turn golden, remove the pan from the heat and carefully pour in the vinegar. Season well, then set aside for an hour or so to infuse.

3

If you are using fresh peas and beans, cook them in boiling salted water for 2 minutes. Refresh in iced water, then drain.

4

Light the barbecue and set for direct/indirect cooking.

5

Remove the duck breasts from the brine and pat dry with a paper towel. Place the duck, skin-side down, on the grill in the indirect heat zone and throw a small handful of cherry wood chips onto the charcoal. Close the lid of the barbecue and cook the duck for 4 minutes to render some of the fat and lightly caramelize the skin. Open the lid, transfer the duck to the direct cooking zone, throw another small handful of wood chips onto the charcoal and close the lid. Cook for 5–6 minutes, still skin-side down, then turn the duck breasts onto the flesh side and cook for 2 minutes or until cooked to medium (if you press your finger into the meat, it should bounce back); give it another 3–4 minutes if you want it well done. Move the duck to a warm spot to rest for 5 minutes.

6

Strain the infused mint sauce into a clean saucepan, then add the peas and broad beans and bring to the boil in the direct heat zone. Season the sauce well, throw in the mint leaves and remove from the heat as soon as the mint has wilted.

7

Spoon some of the peas and beans onto the plate, then thickly slice the duck breasts and place on top. Spoon over the rest of the peas and beans, drizzle over the hot mint sauce and serve.

Recipe kindly supplied by Ben Tish from Grill Smoke BBQ. Photographer Kris Kirkham Purchase the book from Amazon: http://amzn.eu/2Wv0RAn

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Chargrilled Duck Breast

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BBQ Tandoori Whole Fish

Tandoori Whole Fish

BBQ Tandoori Whole Fish

  • Prep Time45 min
  • Cook Time15 min
  • Total Time1 hr
  • Yield4 Servings

Ingredients

For the BBQ Tandoori Whole Fish

  • 2 whole bream or sea bass, cleaned
  • 1 tbsp garlic and ginger paste
  • 4 tbsp white wine vinegar
  • 1 tsp rapeseed oil
  • 1 tsp chilli powder
  • 2 tbsp tandoori masala (see separate
  • recipe sheet)
  • 1 tsp garam masala (see separate
  • recipe sheet)
  • 1½ tbsp plain yoghurt
  • 1 lemon, quartered
  • Salt

Method

Preparing the BBQ Tandoori Whole Fish

1

Make shallow slits on each side of the fish.

2

Put the garlic and ginger paste, vinegar, oil, chilli powder, tandoori masala, garam masala and yoghurt in a bowl and whisk into a marinade. Season with salt to taste then rub the marinade all over the fish, inside and out, and leave to marinate for about 30 minutes.

3

Meanwhile, prepare your barbecue for direct grilling.

4

Remove the fish from the marinade and place in a metal grill fish basket, or thread a couple of skewers through to hold it in place. Cook, turning regularly, until the skin is nicely charred and the fish is cooked through.

5

Serve with a squeeze of lemon.

Recipe kindly supplied from The Curry Guy by Dan Toombs, published by Quadrille Publishing. Photography © Kris Kirkham Purchase the book from Amazon: http://amzn.eu/dWSu1Oc

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Tandoori Whole Fish

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BBQ Green Chicken Kebabs

Green Chicken Kebabs

BBQ Green Chicken Kebabs

  • Prep Time4 hr
  • Cook Time1 min
  • Total Time4 hr 1 min
  • Yield4 Servings

Ingredients

For the Green Chicken Kebabs

  • Finely grated zest of 2 unwaxed lemons and juice of 1
  • 75ml olive oil
  • 4 garlic cloves, peeled
  • 50g bunch of basil
  • 50g bunch of flat-leaf parsley
  • 25g bunch of coriander
  • 1/2 tsp fine sea salt
  • 4 free-range skinless, boneless chicken breasts, cut into 3cm cubes

Method

Preparing the Green Chicken Kebabs

1

Combine all the ingredients, except the chicken, in a liquidizer and blend until smooth.

2

Put the chicken into a large bowl, pour the marinade over and toss to coat. Don’t season at this stage; the salt will draw the moisture from the chicken and make it tough. Cover with clingfilm and chill for 4 hours or overnight if possible.

3

Remove the chicken from the fridge an hour before cooking and preheat the barbecue for direct grilling.

4

Thread the chicken onto skewers and grill the kebabs for 10 minutes until cooked through, turning occasionally.

5

Transfer to a warm plate to rest for 5 minutes before serving.

You will need metal or wooden skewers; if you’re using wooden skewers, soak them in warm water for at least an hour.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books. Photography by Martin Poole. Purchase the book from Amazon: http://amzn.eu/iOzoCjD

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Bloomin’ Vegetable Tart

Bloomin Vegetable Tart

Bloomin’ Vegetable Tart

  • Prep Time40 min
  • Cook Time40 min
  • Total Time1 hr 20 min
  • Yield4 Servings

Ingredients

For the Bloomin’ Vegetable Tart

  • 1 x 320g pack pre-rolled puff pastry
  • 200g cream cheese
  • 50g Sour cream
  • 2 cups freshly grated Parmesan cheese
  • 1 tsp lemon juice
  • 1 tsp chopped fresh thyme
  • 1 Tbs chopped fresh parsley
  • Sea salt
  • Freshly ground black pepper
  • 1 large green courgette
  • 1 large yellow courgette (if you can find
  • one, otherwise 2 x green courgettes)
  • 1 large carrot, peeled
  • 1 tbsp. extra-virgin olive oil

Method

Preparing the Bloomin’ Vegetable Tart

1

Set up BBQ for indirect grilling, preheat to 180°C (350°F).

2

Unroll pastry and line a 20cm quiche dish, poke with a fork in several place and use baking beans to blind bake until slightly golden, about 10 minutes, then let cool slightly.

3

In a large bowl, combine cream cheese, sour cream, Parmesan, lemon juice, thyme and parsley. Season with salt and pepper and beat until mixture is very smooth.

4

Cut the courgettes and carrot in half lengthwise. Lay each vegetable on a cutting board, cut-side down, and thinly slice each vegetable lengthwise into long thick strips, about 2-3mm wide. (You should be able to bend them!) A mandoline is perfect for this but if you don’t have one you may need to use a peeler on the carrots, as cutting them thinly can be difficult.

5

Spread cream cheese mixture on baked pastry. Roll one of the vegetable strips into a tight coil and place it in the centre of the tart. Arrange vegetable slices in tight concentric circles around the middle, alternating colours (if you only have green courgettes, lay every alternate strip with green side down), until the tart is filled. Drizzle the top with olive oil and season with salt and pepper.

6

Place in the bbq with a little Silver Birch wood added to the coals for a light tasty smoked flavour. Cook until the vegetables are tender and the crust is a deep golden, 35 to 40 minutes. You may have to turn the tart half way through cooking if the heat is stronger on one side.

7

Serve warm or at room temperature.

Original recipe from www.delish.com adapted for the BBQ by @clayfiish on Twitter

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Bloomin Vegetable Tart

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BBQ Lamb Shish Kebabs

Lamb Shish Kebab

BBQ Lamb Shish Kebabs

  • Prep Time3 hr
  • Cook Time10 min
  • Total Time3 hr 10 min
  • Yield4 Servings

Ingredients

For the Lamb Shish Kebabs

  • 1kg boneless leg of lamb, cut into 3cm
  • cubes

For The Marinade

  • 4 garlic cloves, crushed
  • 2 tablespoons olive oil finely grated
  • zest and juice of 1 unwaxed lemon
  • 1 Tbs sweet smoked paprika
  • 1 Tbs ground cumin
  • 2 tsp dried oregano
  • 1 tsp sea salt

For The Pickled Cabbage

  • ½ small red cabbage, finely shredded
  • 250ml white wine vinegar
  • 75g caster sugar
  • 2 tsp fine sea salt
  • 2 tsp yellow mustard seeds
  • 2 dried red chillies

To Serve

  • 4 Flatbreads or pitta breads
  • Pickled Green Chillies
  • Tzatziki
  • Hot Sauce

Method

Preparing the Lamb Shish Kebabs

1

Combine all the marinade ingredients in a large bowl, add the lamb and toss to coat. Cover with clingfilm and chill in the fridge for 2–3 hours or overnight.

2

Meanwhile, make the pickled cabbage. Put the cabbage into a large, heatproof bowl. Bring the vinegar, sugar, salt, mustard seeds and chillies to the boil in a small saucepan. Cook for 2 minutes, stirring occasionally, until the sugar has completely dissolved, then pour over the cabbage. Cover with clingfilm and leave to cool to room temperature. Stir occasionally as it’s cooling, then transfer to the fridge and chill until needed. Drain before serving.

3

Remove the lamb from the fridge an hour before cooking and preheat the barbecue for direct grilling. Thread the lamb onto skewers and grill for 10 minutes, turning regularly, until just cooked through. Transfer to a plate, cover with foil and leave to rest for 5 minutes.

4

Serve with Flatbreads or pitta breads, Pickled Green Chillies, Tzatziki and Hot Sauce.

You will need metal or wooden skewers; if you’re using wooden ones, soak them in warm water for at least an hour.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books. Photography by Martin Poole. Purchase the book from Amazon: http://amzn.eu/iOzoCjD

BBQ Pork (or Chicken) Souvlaki

Pork Souvlaki

BBQ Pork (or Chicken) Souvlaki

  • Prep Time3 hr
  • Cook Time10 min
  • Total Time3 hr 10 min
  • Yield4 Servings

Ingredients

For the Pork Souvlaki

  • 1kg pork shoulder, trimmed of all excess fat and sinew, cut into 3cm cubes
  • 4 large green chillies

For the Marinade

  • Finely grated zest and juice of 1 unwaxed lemon
  • 3 garlic cloves, crushed
  • 2 Tbs finely chopped fresh oregano
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 2 tsp dried mint
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 tsp fine sea salt

To Serve

  • Flatbreads
  • Tzatziki
  • 2 ripe tomatoes, finely sliced
  • 2 red onions, finely sliced chips (optional)

Method

Preparing the Pork Souvlaki

1

Combine the marinade ingredients in a large bowl, add the pork and toss to coat. Cover with clingfilm and chill in the fridge for 2–3 hours or overnight.

2

Remove the pork from the fridge 30 minutes before cooking and preheat the barbecue for direct grilling.

3

Thread the pork onto skewers and grill for 10–12 minutes until cooked through, turning regularly.

4

Grill the chillies alongside the pork until softened and lightly blistered, turning regularly too.

5

Remove the pork and chillies from the grill, leaving the pork to rest for 5 minutes.

6

To serve, spread a Flatbread with Tzatziki, pile the pork on top and add a grilled chilli, sliced tomatoes, red onion and chips, if you like. Wrap tightly and serve.

VARIATION: This also works well with chicken – substitute the pork with the same quantity of skinless thigh fillets.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books. Photography by Nathan King. Purchase the book from Amazon: http://amzn.eu/iOzoCjD

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BBQ Lamb (or Chicken) Kleftico

Lamb Kleftico

BBQ Lamb (or Chicken) Kleftico

Lamb Kleftico
  • Prep Time2 hr
  • Cook Time40 min
  • Total Time2 hr 40 min
  • Yield4 Servings

Ingredients

For the Lamb Kleftico

  • 750gms Leg of lamb, diced
  • 65ml extra virgin olive oil
  • 3tbs lemon juice
  • 1 Tsp dried oregano
  • 1 Tsp dried thyme
  • 3 garlic cloves – crushed
  • 2 small beef tomatoes – chopped
  • 275g cheese
  • 4 bay leaves
  • Salt & Pepper

Method

Preparing the Lamb Kleftico

1

Put the lamb in a bowl.

2

Pour over the olive oil & lemon juice.

3

Add the oregano, thyme, garlic salt and pepper, marinade for two hours (or overnight in the fridge).

4

Get some tin foil and shape into 4 bowls, or use bought tinfoil trays divide the meat between them, sprinkle over the tomatoes.

5

Arrange the sliced cheese on top and put a bay leaf in each parcel.

6

Seal the parcels and put on the bbq for 30-40 mins over a low medium heat.

7

Enjoy with Pitta Breads.

For those that don’t like lamb this can also be done with Chicken.

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Lamb Kleftico

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