Barbecued Leg of Lamb


  • 1 leg of lamb - 1.75kg/4lb - remove the bone by butterfly method - ask the butcher!!
  • 1 large onion, finely chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp perry vinegar (or use cider if perry is not available.)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dark brown muscovado sugar
  • Salt and black pepper
  • Garlic
  • 2-3 bulbs green, new seasons garlic
  • Olive oil to sprinkle
  • Sprigs of fresh thyme


  1. Flatten the lamb by pressing on it and place in a large dish.
  2. Sprinkle over the onion.
  3. Mix together the balsamic vinegar, perry vinegar, olive oil, lemon juice and sugar. Season with the salt and pepper and pour over the lamb.
  4. Leave to marinate for 1 hour, turning frequently to ensure an even coating.
  5. Remove the lamb from the marinade and place on a medium-hot BBQ and cook for 30 - 35 minutes, turning occasionally and basting with the reserved marinade.
  6. For the garlic, take a bulb of new season, green garlic and shake over some olive oil. Add a couple of sprigs of fresh thyme and then wrap loosely in some tin foil. Leave over the warm part of the barbecue for 30 minutes or until soft. Remove and enjoy this delicious meal in your lovely barbeque lodge.

Barbecued summer vegetables


  • 2 red peppers
  • 2 yellow peppers
  • 1 medium aubergine, topped and tailed
  • 3 small courgettes, topped and tailed
  • 2 red onions, sliced into thick rounds

For the Marinade:

  • 2 garlic cloves, crushed
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped flatleaf parsley
  • 250ml/8fl oz olive oil
  • Salt and freshly ground black pepper


  1. Mix all the ingredients for the marinade together in a large shallow dish.
  2. Cut the peppers into quarters and remove the seeds. Cut the aubergine into 1cm/½in thick rounds and cut the courgettes lengthways into slices.
  3. Add the peppers, courgettes and onions to the dish, turn until well coated in the marinade and set aside for 1 hour if you wish.
  4. At the last minute, toss the aubergines with the rest of the vegetables so that they don't absorb too much of the oil. Lift them onto the vegetables onto the barbecue and cook over medium-hot coals for about 6-8 minutes, turning now and then and basting with any leftover marinade, until they are soft and richly coloured. Remove to a dish and sprinkle with a little more seasoning if you wish.

Barbequed Fruit


  • 4 ripe pears, cored and quartered
  • 4 ripe apples, cored and quartered
  • 3 tbsp sugar
  • 1 lemon, juice only
  • Icing sugar, for dusting
  • Crème fraîche, to serve


  1. Place the pears and apples in a large bowl.
  2. Sprinkle over the sugar and the lemon juice. Using clean hands or a large spoon, toss the fruit in the sugar and lemon juice.
  3. Skewer the fruit alternating the pear and apple pieces. Place on a hot barbecue and turn until the fruit is softened and the sugar has caramelised.
  4. Dust liberally with icing sugar and serve with crème fraîche.

BBQ Beef Teriyaki


  • 1 flank steak
  • 16 bbq skewers
  • 2 tsp sesame oil
  • salt & pepper

Teriyaki Glaze

  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 2 Tbsp honey
  • 1 Tbsp mirin
  • 1 Tbsp garlic, minced
  • 1 tsp ginger, minced
  • 1 Tbsp cornstarch
  • 1/4 cup cold water


  1. If you are using bamboo skewers, soak them in water for at least 30 minutes.
  2. Start your grill for medium heat (150-175c). In a small sauce pan on the grill, mix together the soy sauce, sugar, honey, mirin, garlic and ginger and simmer for 15 minutes. Stir frequently and keep an eye on your heat. Sugary sweet sauces like this will burn quickly if your temps get away from you.
  3. Stir together the corn starch and water and stir into the teriyaki mixture. Simmer another 5-7 minutes. Remove from heat.
  4. Bring the grill heat up to 200c. Slice the steak across the grain in 1/4″ strips like this.
  5. Thread the steak onto the skewers in a weaving fashion. Grill for 2 1/2 minutes then flip.
  6. Grill another 2 1/2 minutes and flip again. Brush the top with some of the teriyaki glaze and cook for 2 more minutes.
  7. Flip, brush with glaze and cook for a final 2 minutes.
  8. Remove, sprinkle with sesame seeds and cilantro.
  9. Remove sticks before eating...

BBQ Chicken Kebabs


  • 2 pounds boneless, skinless chicken thighs or breasts
  • 2 teaspoons kosher salt
  • 1 1/2 tablespoons sweet paprika
  • 2 teaspoons smoked paprika
  • 4 teaspoons sugar
  • 2-3 slices raw bacon, cut into 1/2-inch pieces
  • 1 cup of your favorite BBQ sauce


  1. Trim chicken of excess fat, then cut the chicken into 1-inch cubes. In a large bowl, toss the chicken with the salt. Then cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
  2. Turn all grill burners to high, close lid, and heat for about 15 minutes. Leave primary burner on, but turn off other burners.
  3. Meanwhile, pat the chicken pieces dry with paper towels. In a small bowl, combine both paprika and sugar. Place the raw bacon in a food processor or blender and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout. Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and chicken is coated. Thread the chicken onto the skewers, rolling or folding as needed to maintain 1-inch cubes.
  4. Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every 2 minutes or so, until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of kebabs with BBQ sauce; flip and cook until sauce is browned in spots, about 1 minute. Brush second side with sauce; flip and cook for another minute or so, until cooked through.
  5. Remove kebabs from grill, tent with foil, and let rest for 5 minutes. Serve, passing remaining BBQ sauce separately, if desired.

Chicken Tikka skewers


  • 450g/1lb chicken breasts, skinned and cut into 1cm/½in cubes
  • 1 clove of garlic, crushed
  • 2.5cm/1in piece root ginger, peeled and finely chopped; or 1 tsp powdered ginger
  • 90ml/6 tbsp low fat natural yoghurt,
  • 1 tbsp each of ground turmeric and garam masala; or 2 tsp curry powder
  • 1 tbsp lemon juice


  • 411g/14oz can apricot halves in natural juice, drained
  • 200ml/7fl oz low fat natural yoghurt


  • 1 medium onion, finely chopped
  • ½ cucumber, finely chopped
  • 1 medium tomato, finely chopped


  1. Place the chicken in a bowl. Mix together the garlic, ginger, yoghurt, curry powder and lemon juice. Pour over the chicken cubes and mix well to coat all over.
  2. Pre light the bbq in your arctic cabin. Thread the chicken onto eight small skewers and place on the grill rack. Keep any remaining yoghurt mixture in the bowl.
  3. Brush chicken with the yoghurt mixture and grill for 6-7 minutes. Turn the skewers over, brush again and continue to cook for a further 6-7 minutes until the chicken is cooked through.
  4. Meanwhile, for the sauce, place the apricots and the yoghurt in a blender or food processor and blend until smooth. Alternatively mash the apricots finely with a fork and mix in the yoghurt.
  5. For the salad, mix the ingredients in a bowl.
  6. Serve accompanied with the sauce and salad.

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