National BBQ Week is here, and what better way to celebrate than to throw a BBQ for your friends and family in the sunshine.
BBQ’s are a great way to bring everyone together, and is a great way to grill up some good meals that you wouldn’t normally eat on a day to day basis, with good music, good drinks and great company.
You don’t have to just stop at grilling up a few hot dogs and burgers, but why not try some of our BBQ recipes with an Indian twist, that will make you wish you could have a BBQ every day.
Tikka Burgers with Carrot Salad & Tzatziki (Courtesy of Waitrose)
- 400g can Duchy Organic Chickpeas, drained but liquid retained
- 400g Duchy Organic British Beef Mince Typically 10% Fat
- 50g Cooks’ Ingredients Tikka Curry Paste
- 28g pack coriander, stems finely chopped, leaves roughly chopped
- 1 large carrot, about 225g, shaved into ribbons with a peeler
- Juice of 1 lime
- 1 pack Waitrose 2 Sweet Cos Lettuce, 12 outer leaves separated
- 60g fresh tzatziki
- Put the chickpeas into a large bowl and roughly crush with a fork. Add 3 tbsp of the chickpea water, the mince, tikka paste, coriander stems and half the leaves. Season well, then mix with your hands until well incorporated. Shape into 12 small burgers.
- Fry the burgers over a medium heat in batches for 5 minutes on each side until golden and cooked through. Meanwhile, toss the carrot with the lime juice and seasoning, and leave to marinate.
- Add the coriander leaves to the carrot, then spoon into the separated lettuce leaves. Top each with a burger and a little tzatziki, allowing 3 burgers per portion.
Carrot Coriander and Chickpea Burgers (Courtesy of Waitrose)
- 400g can chick peas
- 1 tbsp vegetable oil
- 2 onions, chopped
- 75g white or brown breadcrumbs
- 300g carrots, grated
- ½ x 28g pack fresh coriander, chopped
- 2 tsp Belazu Rose Harissa paste
- 1 British Blacktail Free Range egg
- 240g pack Waitrose Roasted Garlic Flatbread
- Fragata Spanish hot peppers and soured cream, to serve
- Drain the chick peas and crush in a food processor until almost paste-like. Tip into a bowl.
- Heat the oil in a frying pan and gently fry the onions, stirring frequently, until soft and lightly browned. Add to the bowl with the breadcrumbs, carrots, coriander and a little seasoning.
- Mix the harissa paste with the egg and stir well into the carrot mixture. Using your hands, shape the mixture into 6 even-sized pieces. Press each firmly into a ball and flatten into burger shapes. Chill until ready to cook.
- Light the barbecue about 30 minutes before cooking to allow the flames to die down. Cook the flatbread according to pack instructions or by heating it on the barbecue. Cook the burgers for about 5 minutes, gently turning once, until golden. Cut the flatbread into wedges and serve with the burgers, peppers and a dollop of soured cream.
Veggie Burger Stacks with Parsley Pesto (Courtesy of Waitrose)
- 70g pack Amy’s Kitchen frozen Manhattan Veggie Burgers
- 4-6 tbsp olive oil
- 1 large sweet potato, cut into 1cm slices (discard the ends)
- 275g pack portabella mushrooms
- 4 slices from a large slicing tomato
- 1 handful baby spinach leaves
FOR THE PARSLEY PESTO
- 4 tbsp Cooks’ Ingredients frozen Chopped Flat Leaf Parsley
- 2 tbsp toasted pine nuts
- 1 tsp Cooks’ Ingredients frozen Chopped Garlic
- 6 tbsp finely grated Gran Moravia vegetarian hard cheese
- 8 tbsp olive oil
- Light your barbecue. Whizz the pesto ingredients together in a blender with a pinch of salt for a few minutes until combined.
- Brush the 4 burgers on both sides with oil. Brush the sweet potato slices and mushrooms with oil and season. When all the coals have turned white, barbecue the sweet potato slices around the edge of the grill for 20-25 minutes, turning frequently, until tender and nicely charred. Barbecue the mushrooms for 8-10 minutes and the burgers for 4-5 minutes or until hot and cooked through. Brush with extra oil as needed. Warm the slices of tomato on the barbecue for a few minutes.
- Place a burger on each plate. Add a tomato slice, a few spinach leaves and a round or two of sweet potato to each one. Top with a mushroom, a drizzle of pesto and a few more spinach leaves. Serve the remaining pesto separately so that everyone can help themselves.
Paneer Love Bites
For the marinade:
- 200g coriander leaves, washed and coarsely chopped
- 1/2 tsp sugar
- 1 tsp ginger puree
- 4 green chillies coarsely chopped
- 4 drops Fennel Spice Drops®
- 2 drops tbsp natural yogurt
- 1 tbsp gram flour (besan)
- 1 tsp lemon juice
- 1/2 tsp salt
- 500g paneer, cut into cubes
- 2 red onions cut into pieces
- 2 tbsp butter melted
- For the marinade, put all the ingredients in a blender and grind until smooth.
- Place the marinade in the bowl and mix well. Add the paneer pieces and mix thoroughly.
- Cover and put in the fridge for 1 hour.
- Thread the skewers with the paneer. Brush the tikkas with butter and place under a grill for 6 to 7 minutes until golden brown.
- Serve with the chopped red onion and a mint chutney.
Chicken Tikka Skewers with Garlic and Chilli Mayo
- 500g of skinless and boneless chicken breasts, chopped into approx. 2cm cubes
- 2 tbsp natural yogurt
- 6-8 drops Tikka Masala Spice Drops®
- 2-4 drops Paprika Spice Drops®
- 2 tbsp sunflower oil
- 6 garlic cloves crushed
- 2 tsp peeled and grated root ginger
- 1/4 tsp salt
For the Garlic and Chilli Mayonnaise
- 4 tbsp mayonnaise
- 4 drops Garlic Spice Drops®
- 2-3 drops Red Chilli Spice Drops®
- Mix all the ingredients, except the chicken pieces, together in a large bowl. Then add the chicken pieces and stir until they are well coated in the marinade.
- Cover the bowl and refrigerate for at least 2 hours.
- Preheat the oven to 180C, or heat the grill to medium. Soak 8 wooden skewers in cold water for 15 minutes, while the oven is heating.
- Thread the chicken onto the skewers, then place directly on to the oven shelves or under the grill and cook, turning and brushing with oil at least once, for 10-15 minutes, or until the chicken is cooked through.
- To check that the chicken is cooked, cut one piece – the juices should run clear. If not, cook for a few minutes more, then check again.
- To make the garlic and chilli mayo, place the mayonnaise in a bowl and add the drops. Mix thoroughly.
- Serve with the chicken tikka skewers.