Making Your Own Food for your Bbq

There is absolutely nothing incorrect with going to the butcher or the supermarket and buying your bbq meals
there.

There is a array of prices as well as qualities and with a little marinade and different sauces you can make
it utterly unique in your own home.

However, sometimes you feel like making it from scratch, from the organic ingredients; not only does it
present you with that extra little buzz of satisfaction but you know you're really making the most of your
pride'n'joy bbq.

Burgers and kebabs are the old stand-by favourites, below are a few burger as well as kebab recipes with a
twist.

Balti Beef Burgers

Given that curry is apparently the favourite meal in the UK, it seems only right to bring it to your
barbecue with this straightforward recipe.

You will need: 1¼lb lean minced beef, 3 tablespoons of balti curry paste (that is definitely “paste” and not
“sauce”), salt and pepper to taste.

• Mix the beef mince and balti paste in a bowl (hands tend to be easiest)
• Divide the mixture and form into 4 or 6 burgers, depending on the size you want.
• Cook on the barbecue, turning at least once.

Should you really want to go all the way, serve in mini-naan breads with lime pickle and cucumber raita

Turkey Burgers

OK, so beef is the most traditional; perhaps you could cook these for a Christmas-themed bbq?

Anyway, live a little.
You will need: 1¼lb minced turkey, 5oz chopped feta cheese, 4oz sliced olives (preferably kalamata, but
ordinary black ones will do), 2 teaspoon dried oregano , black pepper.

• Mix together the turkey, feta cheese, olives, oregano and pepper.

In other words, put all the ingredients in a bowl and mash all of them together.

• Divide the mixture into a number of burgers that you require, roll them into balls and then squash them in
to burger shapes.
• Cook on the bbq for 10-12 minutes; turn at least one time.

Halloumi Kebabs

Halloumi is a sheep's cheese from Cyprus, frequently obtainable in the United Kingdom supermarkets nowadays.
If you have not tried it, it has a truly firm smooth consistency (sort of 'squeaky' on the teeth) and also a
mild nonetheless salty taste.

Additionally,it will not melt to a liquid the way the majority of cheese does which makes it best for
barbecuing.
You will need: ½ lb cubed Halloumi, 1 red pepper (in one-inch pieces), 1 yellow pepper (in one-inch
squares), 8 small mushrooms, and 2 small quartered onions.
For the marinade: 2 tablespoons olive oil, 1 crushed clove of garlic, one lime's worth of juice, 2
tablespoons chopped coriande, 1 chopped red chilli (even more if you have a fire resistant mouth).
Blend all of the marinade ingredients with each other.
• Add the kebab ingredients and coat using the marinade; let it sit in the fridge for an hour or so (to get
flavour, the more time the better up to and including one day).
• Thread the cheese and onto skewers (this recipe ought to make four skewers).
• Cook on a barbecue for 5 or so minutes, giving them the occasional brush with the remaining marinade as
you do so.

(The sharp-eyed amid you will have realized that this particular recipe is totally vegetarian.
In the event you absolutely have to, add some small cubes of pork or chicken, nevertheless, you might check
it out the way it is.)

Fresh Fruit Kebabs

There needed to be a dessert and this one will tempt even the most hardened 'fruitophobe'.
You will need: a banana, half a small pineapple, a pear, a nectarine, a good orange, six strawberries, a
lemon's worth of juice, 2oz caster sugar, 2 tablespoons Cointreau, 2 tablespoons white wine, and some ground

• Cut the fruit into roughly one-inch pieces (leave the strawberries whole).
• Put all of the fruit pieces into a bowl and add the lemon juice, Cointreau, wines, cinnamon and half of
the sugar.

Mix it all together and then leave them to marinate for approximately half an hour.

• Thread the fruit on to some kebab skewers (the recipe should make 4 skewers); mix in the different fruits
as much as you prefer and keep the marinade on one side.
• Place on the b-b-q and cook for around 6-8 minutes (most likely worth remembering to use a clean or perhaps washed grill if you've been cooking meat otherwise you're going to have a particularly unusual dessert).

Turn the kebabs regularly and dust the extra sugar on so that it caramelises and they turn brown.

• Serve hot with any remaining marinade