Lamb souvlaki
I was quite happy to discover this recipe in The Complete Licence to Grill by Chris Knight. Hubby and I really enjoyed his show on the Food Network when it was still on, as he would do very simple BBQ dishes that had interesting and unexpected combinations of ingredients. In his book, he also gives instructions on how to turn your regular BBQ into a smoker (something that we did for the first recipe we tried from his book). I've only done this recipe once before and it was very successful. If you have the time, do try and let the meat marinate overnight; it really allows the marinade to flavor the meat. Enjoy!
Lamb souvlaki
Lamb souvlaki
Satay skewers
The first time I made this recipe was when I was living in a house with my former roomate from university. I had a tiny little George Foreman grill, and I used that to cook the skewers. I no longer bother with using wooden skewers, as we have plenty of metal ones, and it's now hubby's job to cook them over the BBQ. I revived this recipe last summer, and it is one of our favorites to do on the BBQ. It comes from Cooking: A commonsense guide. The amount the recipe makes is small, and would likely work better as an appetizer. If you wish to use it as a main, just double (or triple, whatever you need) the amount of meat, but nothing else. The marinade will be enough to cover the meat, and you'll end up with too much sauce if you double it. Enjoy!
Satay with peanut sauce
Satay with peanut sauce
A different kind of burger
This recipe is from Chris Knight's The Complete Licence to Grill book, and has quickly become one of our frequently made dishes from his book in the summer. The glaze is sweet and tangy and goes nicely with the chopped shallot mixed in with the ground pork. No need to add much in terms of condiments for this burger, you'll miss out on the yummy glaze! Enjoy!
Maple mustard pork burgers
Maple mustard pork burgers