* * * Barbecue Recipes * * *

Barbecue Recipes

Barbecue Garlic Prawns
Serves 6

Ingredients

1.5kg green King Prawns
2 tblsp lemon juice
1 tblsp crushed garlic
2 tblsp soy sauce
2 tblsp honey
1/4 cup oil

Method

Shell and devein prawns leaving tails intact. Combine all of the other ingredients in a bowl, mix thoroughly and cover prawns. Refrigerate for 1 hour.

Put four prawns on each skewer, barbecue on medium/high heat until cooked and tender. Do not overcook, you can brush with remaining marinade during cooking.

Serves 6

Barbecue Steak with Balsamic Mushrooms
Serves 4

Ingredients

4 large flat mushrooms, thickly sliced
1/4 cup balsamic vinegar
4 steaks, trimmed
Olive oil cooking spray
Salt and ground black pepper
1 cup semi-dried tomatoes, chopped
Ruby Lou jacket potato with sour cream and chives, to serve

Method

Place mushrooms into a ceramic bowl. Pour over balsamic vinegar. Toss to coat. Cover and stand for 15 minutes to marinade. Preheat a barbecue plate on high until hot. Reduce heat to medium. Spray both sides of steaks with oil. Season with salt and pepper.

Barbecue 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.

Add mushrooms to the barbecue plate. Cook, tossing for 3 minutes until just tender. Transfer to a bowl. Add tomatoes and stir to combine. Place steak onto plates. Spoon over mushrooms and serve with a jacket potato.

This recipe is courtesy of Fresh Finesse

BBQ Chilli and Lime Turkey Chops
Serves 4

Ingredients

8 Fresh Turkey Thigh Chops
1 cup chilli and lime marinade
500g baby new potatoes, rinsed
2/3 cup low fat mayonnaise
1/4 cup chives, snipped
freshly ground black pepper
3 cups baby spinach leaves
250g punnet grape or cherry tomatoes
1/2 cup balsamic vinegar
1 tablespoon olive oil

Method

Place the turkey chops into a shallow dish with the marinade and coat chops thoroughly. Refrigerate until ready to use.

Boil or microwave potatoes until just cooked. Drain and cool. Cut in half.

In a bowl combine mayonnaise, chives and pepper. Add cooled potatoes and toss well.

In a separate bowl, mix remaining ingredients and chill until ready to serve.

Place marinated chops on a hot BBQ plate and cook for 8-10 minutes each side or until cooked through. Serve with potato and spinach salads.

This recipe is courtesy of Today's Turkey

Lamb and Lemon Skewers
Serves 4

Ingredients

800 g Lamb rumps, cut into 2cm cubes
1 Cup lemon Juice
1 tbsp olive oil
2 tsp dried oregano
2 small red onions, cut into 6 wedges
2 small lemons, halved
4 pita breads
1 cup (120g) hummus
100 g mixed salad leaves

Method

1. Combine Lamb, juice, oil and oregano. Cut the halved lemon into 1cm slices. Thread Lamb onto skewers, alternating with lemon slices and onion.

2. Preheat a large frying pan or barbecue until moderately hot. Cook skewers for 2-3 minutes on each side or until cooked to your liking.

3. Remove the Lamb from the heat, cover loosely with foil and rest for 3 minutes before serving.

Serve with pita breads, hummus and salad leaves.

This recipe is courtesy of The Main Meal

MORE INFORMATION