6 BBQ Recipes to spice up your labor day weekend!

Before we get into the recipes…

Let’s have a brief introduction about labor day!

Labor Day, typically celebrated on thefirst Monday in September, is a creation of thelabor movement and is dedicated to the social and economic achievements ofAmerican workers

It constitutes a yearly national tribute to the contributionsworkers have made to thestrength,prosperity, andwell-being of our country.

And we can think of no better way than to celebrate the weekend than somesmokey, tantalizing BBQ recipes:

#1 Grilled Corn with Chilli Mayo, Coriander & Feta

Ingredients:

  • 4 corn cobs , husks and silks removed
  • 50g mayonnaise
  • 2 tsp crushed chilli flakes
  • 4 tbsp finely crumbled feta
  • 2 tbsp finely chopped coriander
  • 1 lime, cut into quarters for squeezing

Per Serving (as per recipe) - 300 calories

Instructions:

  1. Cook the corn cobs in a large pan of boiling water for 5 mins. 
  2. Remove the pan from the heat and leave the corn in the water until ready to grill.
  3. Heat a griddle barbecue using direct heat. Just before serving, remove the cobs from the water, pat dry and brush all over with mayonnaise and chilli flakes. 
  4. Season to taste, then cook for 5 mins, turning regularly until grill marks appear. 
  5. Sprinkle the cobs with feta and coriander, then serve immediately with lime wedges to squeeze over when eating. Enjoy!

#2 Spicy Yogurt Chicken

Ingredients:

  • 8 skinless chicken drumsticks
  • 142ml pot natural yogurt
  • 1 tsp chilli powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp ground turmeric

Per Serving (as per recipe) - 229 calories

Instructions:

  1. With a sharp knife, make a few slashes in each drumstick. 
  2. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
  3. Remove the drumsticks from the marinade, shaking off the excess. 
  4. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through. Enjoy!

#3 Grilled red onion & potato salad

Ingredients:

  • 900g small everyday potatoes , halved
  • 6 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 3 red onions , peeled but left whole and sliced into finger-thick slices
  • 2 handfuls flat-leaf parsley leaves, very roughly chopped

Per Serving (as per recipe) - 235 calories

Instructions:

  1. Boil the potatoes in a large pan of salted water for about 10 mins until just cooked. 
  2. In a large bowl, stir the oil and vinegar together with some salt and pepper. 
  3. While the barbecue is still hot, grill the onion slices for 5 mins on each side until lightly charred. 
  4. Toss the hot onions, separating them into rings, in the dressing.
  5. Toss the potatoes in a small drizzle of oil and grill on the barbecue, cut side down, for about 5 mins until browned. 
  6. Put the potatoes, onion in a bowl and mix in the parsley and serve. Enjoy!

#4 Chilli Ginger Lamb Chops

Ingredients:

  • 4 garlic cloves , crushed
  • 1 tbsp grated ginger
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp chilli powder
  • 1 tsp cumin
  • 8 lamb chops

Per Serving (as per recipe) - 227 calories

Instructions:

  1. Put the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning. 
  2. Blitz with a hand blender until smooth, then use to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight.
  3. Heat a barbecue until hot. 
  4. Barbecue the chops over the coals for 3 mins on each side until cooked but still pink and juicy in the centre. Enjoy!

#5 Grilled Eggplant

Ingredients:

  • 2 medium eggplant
  • ¼ cup olive oil
  • 1 clove garlic minced
  • ½ teaspoon Italian seasoning
  • salt & pepper to taste

Per Serving (as per recipe) - 256 calories

Instructions:

  1. Slice eggplant into ¾" thick slices. Preheat the grill to medium-high.
  2. Combine olive oil, garlic and seasoning.
  3. Brush eggplant with olive oil mixture. Season with salt & pepper
  4. Grill 4-5 minutes per side or until tender. Enjoy!

#6 Seafood Skewers

Ingredients:

  • 16 large, unpeeled raw king prawns
  • 500g mixture of boneless salmon and white fish fillets, skinned and cut into chunky pieces
  • 200ml can coconut milk
  • 100g fresh pineapple , cut into chunks
  • 85g desiccated coconut
  • drizzle of oil
  • lime wedges, to serve

Per Serving (as per recipe) - 217 calories

Instructions:

  1. You’ll need 8 skewers. If using wooden ones, soak for 30 mins before cooking. 
  2. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.
  3. Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. 
  4. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. 
  5. Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through. 
  6. Serve with lime wedges. Enjoy!

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