8 Healthy BBQ Recipes Perfect for this Season

Tandoori Paneer skewers with yogurt-cucumber salad

Ingredients

• 2 x 225g blocks paneer, cut into 3cm cubes
• 3cm piece ginger, grated
• 3 tbsp tandoori paste
• 6 tbsp natural yogurt
• 2 tbsp olive oil, plus a drizzle
• 2 red peppers cut into 4cm chunks
• 2 red onions cut into 4cm chunks

For the cucumber salad

• 2 tsp cumin seeds
• 1 red onion, finely diced
• Juice 1 lemon
•  Small garlic clove, crushed
• 2 cucumbers, thinly sliced
• Small bunch mint, leaves finely chopped (reserve a few whole leaves to serve, if you like)
• 200g natural yogurt

Method

1. Prepare the barbecue for direct heat (for cooking right over the coals; or see alternative cooking instructions above). For the salad, lightly toast the cumin seeds in a dry pan (about 1 minute). Crush in a pestle and mortar, then mix with the onion, lemon juice, garlic, and a pinch of salt. Set aside for 15 minutes to quick-pickle, then stir in the sliced cucumbers, mint, and yogurt.
2. Meanwhile, mix the paneer, ginger, tandoori paste, yogurt, oil, and peppers in a bowl with a pinch of salt, ensuring the paneer and peppers are well coated. Thread the paneer, peppers, and onions onto skewers, alternating. Drizzle with a little oil, and then cook with the BBQ lid down, turning once or twice until the veg are tender and the paneer is a little charred – about 10 minutes.
3. Serve the skewers with the cucumber salad.

Grilled Cauliflower Steaks

Ingredients

• 2 medium heads of cauliflower
• ⅓ cup olive oil
• 4 cloves garlic chopped
• 1 tsp. onion flakes
• ½ tsp. red chili pepper flakes
• ½ tsp. dried parsley
• Salt to taste*

Method

1. In a medium bowl combine olive oil, garlic, onion flakes, red chili pepper flakes, and dried parsley.
2. Remove outer green leaves from the cauliflower and then slice into ½-inch slices.
3. Brush both sides with olive oil mixture. Then sprinkle with salt.
4. Place on grill and cook about 10-12 minutes per side.