Chilling in the city this summer? Organize a barbecue with friends! We bring you 3 recipes - none of which include any grilled burgers or souvlaki!

 

 

Seafood and summer go hand in hand. And these zesty lemon prawns are the perfect match with some chilled white wine!

 

Ingredients: (8 servings)

 

1 kg of prawns, large, with their shell

 

5 garlic cloves, thinly sliced

 

1 tsp red pepper flakes

 

1 tbsp. whole grain mustard 

 

2 large lemons, 1 thinly sliced and the other, halved

 

Salt and Pepper to taste

 

Method:

 

Add your oil to a small pan and stir-fry your garlic and red pepper flakes over medium heat until the garlic turns golden, about 3-4 minutes. Next, stir in the wholegrain mustard and then put the sauce in a large bowl and set aside to cool completely.

 

Once cooled, add your prawns, sliced lemon, salt and pepper to the sauce and combine until the prawns are fully coated.  Place the bowl in the refrigerator for about an hour.

 

Light your BBQ to moderate to high heat and grill your prawns until slightly charred and cooked through, approximately 1-3 minutes each side.

 

Once cooked, serve with your lemon halves!

 

 

 

Our favorite fruit – watermelon - can become a delicious meal when cooked on the BBQ

 

Ingredients:

 

4 slices of watermelon (1 ½ cm thick)

 

1 tbsp. sesame seeds

 

2 cups fresh arugula (rocket)

 

100 g. feta cheese

 

2 cups cherry tomatoes (halved)

 

Salt and Pepper (to taste)

 

Olive oil

 

Balsamic vinegar

 

Method:

 

Drizzle the watermelon with some olive oil and place on the BBQ.  Grill until lightly charred (when grill marks appear), about 2 minutes on each side. Then cut into cubes.

 

Next, pan fry the sesame seeds in some olive oil for about 10 – 15 seconds.

 

Then, place your arugula, cherry tomatoes, feta cheese and barbecued watermelon into a salad bowl, drizzle with some olive oil, balsamic vinegar, salt and pepper and combine. Sprinkle your sesame seeds on top! There you have it, a gorgeously refreshing salad!

 

 

 

There are many ways to marinade your vegetables before cooking them on the BBQ and this spicy Cajun mix is a great option!

 

Ingredients:

 

3 large zucchini, cut into thick slices about 1 cm thick.

 

2 large onions, cut into thick slices about 1 cm thick.

 

2 large eggplants, cut into thick slices about 1 cm thick.

 

¼ cup. olive oil

 

1 tsp Cajun powder

 

½ tsp salt

 

1/2 tsp Cayenne pepper

 

1 tbsp. Worcestershire sauce

 

Method:

 

In a bowl, mix the olive oil, Cajun powder, salt, cayenne pepper and Worcestershire sauce. In another large bowl place the vegetable slices, pour in the olive oil mixture and combine until the vegetables are fully coated. Cover with cling film and refrigerate for about 1 hour.

 

Next, either place the vegetables directly on the barbecue or onto skewers first and cook for about 5 minutes or until cooked to your preference. 

 

Tip: Mix and match with any other seasonal vegetables of your choice.