We’ve had some unusually fine weather this August, and it’s all a bit confusing.  But don’t worry, we’re set to revert to norm any time soon.  The bank holiday is here, and it’s bound to rain.  So … looks like it’s time to roll out the Bank Holiday Barbecue and invite some friends round.

If you don’t mind standing in the rain, or in the garage to eat your grub, then here’s three recipes that should suit every taste.

Bank Holiday Barbecue Recipes

You can serve them all on a flat bread with some tzatziki – easily available in the supermarket, or make your own – or in a pitta bread.  The vegetarians and vegans will love you for not force feeding them bits of Linda McCartney, and the carnivores will love all the dishes.

The recipes aren’t hard and fast – if you don’t eat pork, try chicken or lamb.  If you can’t get paneer, try halloumi.  Everything else is pretty easy to lay your hands on.

Prepare everything in advance, a good few hours before you want to grill, to give the marinades time to do their job.  You can even do it the night before, as long as you are storing everything safely in the fridge.

Pork Kebabs – serves 4

Bank Holiday Barbecue

  • Ingredients
  • 800g of pork (pork shin is good if you can get it) cut into 2cm pieces.
  • Marinade:
  • 100ml olive oil
  • Juice of one lemon
  • 2 garlic cloves
  • Splash of red wine vinegar
  • 1 tablespoon of dried oregano
  • Pinch of salt

Mix together the marinade ingredients in a large bowl.

Add the pork and mix till all well coated.

Cover and place in the fridge for at least 3 hours

When ready to grill, thread onto 8 skewers and grill for 10 minutes or until done.

Serve on a flatbread with tzatziki

Paneer Kebabs – Serves 4

Paneer is a light Indian cheese, available in Asian stores and many supermarkets.  It is quite bland on it’s own, but cooked with sauces or marinades it is delicious.  Make sure you reserve plenty for the actual vegetarians!

  • Ingredients
  • 500g (approx.) of paneer.  (that will work out at 2 average packs in UK supermarkets)
  • For the marinade
  • 240ml (1 cup) yoghurt
  • 120ml (½ cup) light olive oil (or sunflower will do)
  • Large handful of leaf coriander (cilantro) chopped finely
  • ½ tsp turmeric
  • ½ tsp ground coriander (seed)
  • ½ tsp ground cumin
  • Pinch flaked chilli (adjust according to taste)
  • ½ – 1 tsp salt (leave this out if using halloumi rather than paneer)

Mix together all the marinade ingredients.  (If you have a stick blender or small food processer, you can just put everything – coriander, stalks and all, everything, in and whizz till smooth)

Pour over the paneer in a bowl and carefully stir til every piece is coated with the marinade.  Cover and refrigerate for at least 3 hours, preferably over-night.

When you are ready to grill, thread the paneer onto skewers and grill for 5-10 minutes till hot with browned edges.

Serve on flat bread with tzatziki or the left over marinade, which is delicious.

(Cook’s note: If you are catering for coriander/cilantro haters, I would use a mix of fresh parsley and fresh oregano to replace)

Vegetable Kebabs – serves 4

For the kebabs:

  • 2 red (bell) peppers
  • 2 large courgettes (zucchini)
  • 2 red onions
  • Button mushrooms – roughly 25 or 30

For the marinade:

  • You can use a bottle of ready-made marinade for this, but if you aren’t sure it’s vegan, or would prefer to make your own try this:
  • 240ml (1 cup) olive oil
  • 120ml (½ cup) tomato puree
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • Soya sauce to taste

Mix the marinade ingredients in a large bowl.

Add all the vegetables and stir carefully to coat everything in marinade.  Cover bowl and refridgerate till needed.

When ready to grill, thread onto 8 sticks, alternating mushroom, pepper, onion, courgette

Grill until the courgette is tender but not soft.

Serve on a flat bread with vegan tzatziki and hummus.

Bank Holiday Barbecue

 

Here’s hoping for some breaks in the clouds this bank holiday.  Don’t forget the beer.  Enjoy your barbecue!

Please like & share the awesomeness: