Recipe ideas: BBQ cooking, so summery!

Skewers of lamb shoulder with chorizo. (© Juliette Lalbatry/Delphine Constantini)

Skewers of lamb shoulder with chorizo

For 4 people:

  • 500 g boneless lamb shoulder
  • 1 sausage
  • 1 red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 cucumber
  • 10 pink radishes
  • 2 tbsp. tablespoon herbs de Provence
  • 1 bay leaf
  • 4 handfuls of mesclun leaves
  • olive oil, balsamic vinegar, salt and ground pepper

Cut the shoulder of lamb into cubes of about 2 cm. Remove the skin from the chorizo ​​and cut it into slices. Cut the red onion into pieces, layer by layer. Shell and cut the Peppers in pieces of 2 cm.

Place everything in a large bowl, drizzle with olive oil and sprinkle generously with Herbes de Provence. Cover with cling film and let rest for at least 1 hour.

Pierce all the ingredients, alternately, on previously moistened skewers. Cook 4 minutes on each side.

Serve with mesclun leaves, cucumber tagliatelle, pink radishes, and season with olive oil and balsamic vinegar.

The little extra: for even more flavor, prepare the meat, chorizo ​​and vegetables the day before and let them marinate overnight.

Beef ribs, grilled lettuce, yogurt sauce

Beef ribs, grilled lettuce, yogurt sauce.
Beef ribs, grilled lettuce, yogurt sauce. (©Spatule Prod/Bravo le Veau)

For 4 people:

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  • For the meat: 1.5 kg of beef ribs, 10 cl of barbecue sauce, 50 g of honey, 10 cl of ketchup, 2 tbsp. lime juice, 2 tbsp. ground coriander, ½ tsp. cayenne pepper powder, 2 tbsp. paprika, 2 tbsp. dried rosemary, 2 tbsp. brown sugar
  • For the filling: 4 sucrinas, 1 pomegranate, 2 tbsp. olive oil coffee, 2 pinches of fleur de sel. For the sauce: 4 tbsp. yogurt, ¼ bunch of chives, 1 shallot, ¼ bunch of mint, 1 orange, 3 turns of ground pepper

Fire up the barbecue. Combine barbecue sauce, ketchup, honey, lime juice, cilantro, chili pepper, paprika, rosemary, and brown sugar in a bowl and mix vigorously. Generously massage the beef ribs with the mixture. Grill the meat on the barbecue for about fifteen minutes until it is well browned, then place in a baking dish and cook for 1 hour and 30 minutes at 170°C.

Cut the sucrinas in 2, brush them with olive oil. Cook them on the barbecue for 5 minutes and season them with fleur de sel. Collect the pomegranate seeds in a salad bowl and keep them fresh. Take the orange supremes.

Sauce: chop the chives and mint. Peel and chop the shallot. In a salad bowl, mix the yogurt, spring onions, mint and shallot. Add the orange zest and Pepper. Reserve.

Serve the ribs on a board. Put the yogurt sauce in the bottom of a plate, place the grilled lettuce with the pomegranate seeds and the supreme ones on top. Sprinkle with fresh mint.

Potato, pepper and bacon skewers

Potato, pepper and bacon skewers.
Potato, pepper and bacon skewers. (©EU/Interfel/CNIPT/Amelie Roche)

For 4 people:

  • 12 small steamed potatoes, fried (approximately 250g)
  • 1 red bell pepper
  • 1 green bell pepper
  • 12 slices of bacon
  • 1 tablespoon dried sage
  • 1 splash of olive oil
  • 1 pinch of coarse salt

Wash, core and cut the peppers into small pieces. Cut the bacon slices in half.

Cut the potatoes into thick slices (leave them whole if they are small) and wrap them in bacon.

On skewers, alternate slices of potatoes greased with bacon and pieces of peppers. Drizzle with olive oil. Sprinkle with dried sage.

Grill or grill for 12 to 15 minutes, turning periodically.

Roasted watermelon, feta, basil

Grilled watermelon, feta cheese, basil.
Grilled watermelon, feta cheese, basil. (©AnneCé Bretin/Amélie Roche/Interfel)

For 4 people:

  • 1/2 watermelon
  • 100g feta cheese
  • 1 splash of olive oil
  • a few basil leaves

Cut the watermelon into slices of about 1.5 to 2 cm.

Brush the barbecue grill with olive oil. Place the watermelon slices on the grill for 2 to 4 minutes, turning them halfway through cooking. Add diced feta cheese. Season with salt and pepper and sprinkle with fresh basil. Serve immediately.

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