7 delicious recipes to enjoy this National BBQ Week

Posted: 31st May 2019

This weekend marks the start of June, and it seems the perfect reason to enjoy a barbecue - especially as its National BBQ Week (27th May - 2nd June)

If you're planning to host your own summer get together this weekend, we have a series of recipes that will take yours to the next level...

Summer Chicken Kebabs

Serves: 4 

You will need:

4 large skinless, boneless chicken breasts, each cut into 8-10 chunks
1 red pepper, deseeded and cut into chunks
1 yelow pepper, deseeded and cut into chunks
2 courgettes, sliced
2 limes, quartered
Mixed salad leaves, to serve

For the Marinade:

4 tbsp olive oil
2 tbsp red or white wine vinegar
1 tbsp Tate & Lyle Dark Soft Brown Sugar
2 tbsp wholegrain mustard
1 small garlic clove, crushed
Salt and freshly ground pepper


1. Put the chicken, pepper chunks and courgettes into a large bowl (not a metal one). Add the oil, vinegar, Tate & Lyle dark soft brown sugar, mustard and crushed garlic, then season with salt and freshly ground pepper. With a wooden spoon or your hands, mix all the ingredients together thoroughly. Cover with cling film, then refrigerate and leave to marinate for between 1-2 hours.

2. When ready to cook, soak 8 wooden kebab sticks in hot water for about 5 minutes. Preheat the barbecue or grill.

3. Thread the chicken and vegetables onto the kebab sticks with the lime wedges. Barbecue or grill for about 12-15 minutes, turning often, until thoroughly cooked.

Cook’s tip: Instead of using a bowl, put all the chicken mixture into a large plastic bag and close it tightly, leaving it in the fridge to marinate.

Recipe courtesy of Tate & Lyle Sugar

Smoky BBQ Veggies with Plum and Soy BBQ Dressing

Serves: 2 

You will need:

1 aubergine
1 sweet potato
1 courgette
1 red pepper
1 corn on the cob, cooked
A handful of Tenderstem®
vegetable oil for brushing the vegetables

For the BBQ sauce:

2 tbsp tomato ketchup
2 tbsp plum jam
2 tbsp soy sauce


1. Light the BBQ and start slicing up the vegetables lengthways to create the largest surface area.

2. Brush the vegetables with vegetable oil. Place on the BBQ, char and cook fully through.

3. In a pan add all the BBQ sauce ingredients and heat up. Once bubbling, take off the heat, stir and serve in a dish.

4. Shave the corn on the cob and chop up the vegetables to your desired size or keep in long slices.

5. Place all vegetables into a serving dish and pour over BBQ sauce to serve.

Recipe courtesy of Tenderstem®

Blue Cheese Beef Burger with a Celery & Radish Salsa and Caramelised Shallots

Serves: 4 

You will need:

For the shallots:

8 shallots
3 tsp butter
1 tsp brown sugar
½ tsp balsamic vinegar

For the salsa:

2 sticks celery
4 radishes
½ tbsp white wine vinegar
½ tbsp olive oil

For the burger:

4 beef burgers
4 brioche burger buns
1 little gem lettuce
4 slices of blue cheese


1. Peel and slice the shallots. Heat the butter in frying pan until sizzling, add the sugar and vinegar and swirl together.

2. Turn the heat down to medium/low, tip in the shallots, season and stir to coat. Continue to cook the shallots, stirring occasionally for 10 minutes until they are caramel coloured and very soft. Set aside.

3. While the shallots are cooling, make the salsa. Finely dice the radish and celery put them in a bowl with the oil and vinegar and season. Stir well and set aside.

4. Cook the burgers on the BBQ, grill or griddle and toast the buns. Lay some little gem on the base of the bun and spoon in some salsa. Put the burger on top with a slice of cheese then top with the caramelised shallots. Hold the whole thing together with a skewer or steak knife through the middle. 

Recipe courtesy of www.UKShallot.com

Jerk Pork & Shallot Skewers with Pineapple Salsa

Serves: 4 

You will need:

For the Skewers:

650g pork steaks, cut into 2.5cm cubes (leg or shoulder)
12 shallots, peeled and cut in half
3 tbsp Bart Spices jerk rub
3 tbsp olive oil.
8 wooden kebab skewers, soaked in water for an hour to prevent burning

For the Salsa:

½ fresh pineapple, chopped into 1cm cubes
3 shallots, finely chopped
A handful of coriander leaves, roughly chopped
Juice & zest of 1 lime
3 red chillis, deseeded and chopped


1. Make a paste with the jerk rub by mixing it with the olive oil. Add the jerk paste to the cubed pork and shallots and mix thoroughly. Leave to marinate for a minimum of half an hour – an hour would be better if you had time.

2. Whilst the pork and shallots are marinating make the pineapple salsa by combining all the ingredients in a bowl. Leave to rest at room temperature to allow the flavours to develop.

3. When the marinating is finished, thread the shallots and pork alternately onto the skewers. Cook the skewers on a BBQ or grill pan on a high heat for a couple of minutes on each side until they are nicely coloured. Move to a cooler part of the BBQ or turn the heat on the grill down and cook for further 10-15 minutes, turning regularly until the pork is cooked and the shallots are tender.

4. Serve with the pineapple salsa.

Recipe courtesy of www.UKShallot.com

Brisket Burger with Homemade Coleslaw

You will need:

1kg beef brisket joint
1 red onion, quartered
1tbs whole black peppercorns
¾ bottle Jack Daniel’s® Tennessee Honey™ Barbecue Glaze
750ml hot water
1 beef stock cube
Brioche buns
2 beef tomatoes, sliced
Watercress, to serve

For the coleslaw:

¼ red cabbage, finely shredded
5 carrots, peeled and grated
1 small red onion, finely sliced
3-4 tbs mayonnaise
handful fresh parsley, chopped


1. Seal the beef joint on all sides in a frying pan, with the onion quarters then transfer to a slow cooker along with the peppercorns.

2. Make up the stock with the water and pour over the meat – the liquid needs to cover half the meat so add a little more or less if required, depending on the size of your slow cooker. Pour over ½ bottle Jack Daniel’s® Tennessee Honey™ Barbecue Glaze. Put on the lid and cook for 7-8 hours. Turn and baste the meat occasionally during cooking.

3. When the meat is cooked and really tender, turn off the slow cooker but leave in the cooking liquid to rest. (If you’re not making the burgers now, cover and chill the meat in the cooking liquid then reheat when required.)

4. Make the coleslaw by combining the cabbage, carrots and onion in a bowl with the mayonnaise and parsley.

5. Lift the meat onto a plate or board and discard any fat or gristle. Use two forks to shred the meat and place in a bowl with a couple of teaspoons of the cooking juices. Stir in the remaining Jack Daniel’s® Tennessee Honey™ Barbecue Glaze.

6. Toast the brioche buns and spoon a little coleslaw on the bottom of each bun, followed by a slice of tomato. Pile on some shredded beef and top with a few sprigs of watercress and the toasted bun lid.

7. Serve with potato wedges and an extra dipping bowl of Jack Daniel’s® Tennessee Honey™ Barbecue Glaze on the side.

Recipe courtesy of Jack Daniel’s® Tennessee Honey™ Barbecue Glaze

Lemon & Rosemary Chicken Skewers with Watercress Pesto and Mediterranean Vegetables

Serves: 6 

You will need:

6 boneless chicken thighs
1 red pepper
1 yellow pepper
2 courgettes
2 red onions, halved and peeled
2 sprigs rosemary, leaves finely chopped
Zest of one lemon
Salt and pepper
Olive oil

For the pesto:

65g watercress, roughly chopped
1 clove of garlic,
1 tbsp toasted pine nuts
50-75ml olive oil
50g finely grated Parmesan


1. Using a sharp knife, cut the chicken thighs into decent-sized chunks.  You should get 3-4 pieces from each thigh.  Place in a bowl with the lemon zest and chopped rosemary leaves, then drizzle with olive oil and mix thoroughly with a good pinch of salt and pepper.  Leave in the fridge to marinate for 30 minutes minimum but preferably overnight.

2. Next chop the peppers and courgette into chunks and the red onion into wedges.  Toss in a little oil and season with salt and pepper.  Remove the chicken from the fridge and thread alternating chunks of chicken, pepper, courgette and onion onto metal skewers.  Put back in the fridge until ready to cook.

3. To make the pesto, blend all the ingredients except the oil in a food processor, then slowly add the oil until the desired consistency is reached.

4. To cook, lay the skewers on a hot barbecue for around 4 minutes on each side, ensuring that the chicken is cooked through.  Alternatively, pre-heat the grill to medium-high and grill for 5 minutes on each side.  Serve drizzled with watercress pesto. 

Recipe courtesy of Watercress

The Classic Cheeseburger

You will need:

½ tbsp olive oil
1 onion, peeled and diced 
500g British beef mince (15% fat)
1 tsp mixed dried herbs
1 egg, beaten

To Serve:

Primula Original Cheese
4 seeded bread buns
Lettuce, torn 
Red pepper, sliced 
Tomato, sliced 


1. Heat the olive oil in a frying pan, add the onion and cook for five minutes until softened and starting to turn golden. Set aside and allow to cool.

2. Place the cooked onion, beef mince, herbs and egg in a bowl. Using your hands bring the mixture together, ensuring the ingredients are evenly mixed. Season to taste.

3. Using your hands, shape into 4 burgers and refrigerate until ready to cook.

4. Place on the BBQ or skillet and cook for four minutes and cook for five to six minutes on each side.

5. Serve on a seeded bun with the lettuce, red pepper and tomato. Squeeze generously with melty Primula Cheese.  

Recipe courtesy of Primula