BBQ season is in full swing! If the weather’s hot it’s perfect to enjoy some sun and avoid overheating the house with the stove & oven.
Some of our family faves are ribs, burgers, fish (we’re coming up on an epic salmon run here in BC soon!) and veggie skewers (you need to have a little green to go with all that BBQ protein! 😉 You can look for further ideas for every season with these articles on recipes too.
So, to go with all this vitamin D, here’s some quick & easy ideas to toss on the barbee!
BBQ Menu: Homemade burgers with veggie skewers & yam fries
Mouth- Watering Homemade Burger Patties
You can’t beet a fresh, homemade patty!
Makes 4 patties
1 lb ground meet (for a fresh alternative try ground buffalo-amazing! Ground turkey or a chicken breast are also great lighter options)
3 cloves garlic, crushed
1 white or yellow onion, diced fine
1 tsp ground pepper
1 tsp ground cumin
1/3 cup bread crumbs (for a gluten free version, use gf breadcrumbs or finely chopped kale)
Optional: 1 tsp each of ground paprika, chipotle chilli and/ or cayenne for added flavour & kick
Mix everything in a bowl & shape into patties (if skipping the breadcrumbs, it may be a good idea to cook the patty on a piece of foil to avoid it crumbling over the bbq grates). If using a chicken breast in place of a patty, create a dry rub with the garlic, onion & spices. Grill on medium heat until cooked through; approx. 10 minutes.
Serve with your favourite buns & fixings (we love avocado for a yummy substitute for mayo)
If you’re on an uber health kick, swap the bun for lettuce leaves- a fave for those on a paleo or gluten free diet.
Kick up the nutritional value & add flavour with some seasonal veggies
Makes 4- 6 skewers
1 zuchinni, sliced into medallions approx. 1/4″ thick
Red & green bell peppers, chopped into 1 1/2″ chunks
Red onion, chopped into 1 1/12 chunks
Mushrooms, cherry tomatoes, mango chunks
Alternate the veggies on your skewers (make sure they’re bbq safe- we had a set melt once!) leaving some space between items to cook. Pop on the bbq for approx 10- 15 minutes, covered at medium heat.
A sweet & smoky twist on your typical spud side!
Makes 4- 6 servings
2 large yams, peeled & cut into wedges (see photo)
1- 2 tbsp olive oil
1 tsp chipotle pepper
1 tsp paprika
1/2 tsp pepper
1/2 tsp salt
Combine the oil & seasonings in a large bowl & toss in yam wedges. Mix until evenly coated. There are two ways you can tackle these: slow cook them on the grill for approx 30 minutes in a foil pouch with a tbsp or two of water until soft, then place on grill to char; or place directly on grill at low heat for approx. 30 minutes & then turn up heat to medium to char (it depends how much you want to babysit them- the foil pouch & water will be a little more forgiving if you’re distracted by your company offering you a fresh beer every few minutes!) 😉
Enjoy with your favourite dipping sauce (try combining garlic, onion, avocado & chipotle in a food processor for a mayo dip alternative)
Great, now I want to BBQ! Hope this inspires you to fire up the grill!
My best friend introduced me to Nandos a few years ago, and I’ve loved all things peri- peri ever since. What is peri- peri you ask? It’s a kind of hot pepper, and boy howdy does it make food delicious with a kick! I recently discovered peri- peri seasoning at one of my favourite gourmet shops, Heritage Meats, in Langley. I think it’s approx. $5 for a 50g bag by Spice Works, and it’s gluten free & all natural; none of those crazy ingredients you can’t pronounce. My hubby was over the moon that we found a budget- friendly way to have Nandos more often: Home made peri- peri chicken, or as I like to call it, Knock Off Nandos! As Martha would say, ‘it’s a good thing’. 😉
Yummy Mummy Recipe: Knock Off Nandos!
(Peri- Peri Chicken & Fries)
You will need:
1 chicken breast or 2 chicken thighs per person
1 small- medium potato per person
peri- peri seasoning
1. Preheat oven to 400 degrees.
2. Wash potatoes & slice into wedges
3. Toss wedges first in olive oil; once coated, sprinkle with peri- peri seasoning & toss until well coated
4. Place wedges on parchment- lined baking pan & bake for 45 minutes
5. While wedges are cooking, coat chicken with peri- peri (using it as a dry rub works best) place chicken in a non- stick pan with some olive oil & sear both sides
6. Remove chicken from heat & place in a baking dish
7. When wedges have been in oven for half an hour, place chicken in oven for remaining 15 minutes
8. When wedges are golden brown & the chicken is cooked through, you’re ready to experience the crazy deliciousness that is peri- peri! I hope you love this Nandos Knock Off as much as we do!
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