Barbecue season is upon us once more, and Campbells love a good barbecue. We have a wide variety of products that are ideally suited for having a great BBQ party, including chicken, steaks, sausages, and burgers. Our BBQ Meat Boxes also contains a variety of meats that are ideal for outdoor grilling.
With outdoor cooking and grilling becoming increasingly popular over the years, there is also an increase in demand for barbecue recipes and barbecue recipe ideas. Below we have gathered some of our favourite meat recipes for outdoor grilling, along with some side dishes and accompaniments, to give you everything you need to create a spectacular outdoor cooking experience featuring delicious food from across the world. We have blended together dishes from across India, Malaysia, and Fiji for an exciting and unusual BBQ party recipe collection that is exploding with colour and flavour.
Tandoori Chicken/Chicken Tikka
The main difference between Tandoori and Tikka is that Tandoori is often made with larger pieces of meat on the bone or fish/seafood, whereas Tikka is usually made with smaller portions of meat that are cubed and often cooked on a skewer. Both of these versions are made from pre-marinating ingredients in a yoghurt paste with spices and are normally cooked in a traditional tandoor oven but you can substitute with a hot barbecue or even under the grill or a very hot oven. This is a very versatile recipe as the paste can be used for all types of meat, fish, and seafood. Leaving the ingredients to marinade overnight is essential for the flavours to really kick in. These are traditionally served with rice, bread, chutneys, or pickles and work fantastically well with the raita, green chutney, spicy onions, Fijian potatoes, and couscous recipes below.
- 500g of chicken goujons, or chicken drumsticks, or chicken thighs
- 400g full fat yoghurt
- 3 tsp salt, preferably pink/Himalayan salt
- 1 heaped tbsp ginger garlic paste
- 1 heaped tsp ground cumin
- 1 heaped tsp red chilli powder, less if you don’t like your food too spicy
- 1 heaped tsp curry powder, less if you don’t like your food too spicy
- 1 heaped tsp garam masala
- 1 heaped tsp ground coriander
- Juice from one lemon
- Optional: Red food colouring
- Simply tip all of the spices and yoghurt into a large bowl and mix thoroughly for a few minutes.
- Place your ingredients in the marinade and coat thoroughly, then place in separate containers to leave in the fridge overnight. Freezer bags work very well for this. Leave for at least 4 hours to overnight.
- If using smaller cubes of meat, use skewers and thread the pieces of meat on these for the cooking process.
- Grill until cooked through and slightly charred.
- Serve with side dishes and sauces of your choice.
Raita is an excellent accompaniment to any and all Indian dishes, and also goes particularly well with tandoori and kebab dishes as well as any and all grilled meats. The yoghurt and cucumber have a cooling effect on the spices found in Indian food, and the subtle touch of salt and spice gives it a tangy undertone. You can use as many or as little of the ingredients below as you wish in the raita, some people prefer it plainer. This is a good alternative to only using plain yoghurt as a side with curries, so is a nice treat if you are entertaining or want to spruce up your meals a little. If you make this from freshly opened yoghurt it will last for three days. You can make this in the yoghurt pot itself, then use the same pot for storing in the fridge.
- 500g plain yoghurt, full or low fat
- Half a cucumber, chopped into very small cubes
- 1 red onion, chopped very finely
- A few mint leaves, finely chopped
- A few coriander leaves, finely chopped
- 1 tsp of garam masala, to taste
- 1 tsp of ground cumin, to taste
- 1 tsp of salt
- Chop all of your vegetables.
- Add these into the yoghurt.
- Add in the spices and salt.
- Stir thoroughly.
- Garnish with a few mint leaves, coriander leaves, and a touch of pepper before serving.
This sauce is found on almost every single street food throughout South Asia, from sandwiches to kebabs. It is also delicious with curries. You can keep it in the fridge for three to four days, or freeze in small cubes using an ice cube tray.
- A handful of coriander, leaves and stems
- A handful of mint, leaves only
- 2 to 4 chillies, depending on taste
- Half an inch of ginger
- 1 heaped tsp of salt
- 1 heaped tsp of cumin
- 1 tsp lemon juice
- Simply put all of the ingredients in a food processor and pulse until liquidised.
These kebabs are incredibly versatile and work very well with the couscous, raita, and green chutney recipes. Kebabs can also be made bigger and used as a substitute for burgers, simply put them into a bun and serve with cheese and a dollop of mint sauce or green chutney. You can also have these in a variety of sandwiches and wraps with your favourite combination of sauces and greens. The ultimnate crowd pleaser that can be eaten in a variety of ways, these also freeze incredibly well (if there are any left!). To make life easier, you can also pre-mix the mince and ingredients together the day before and leave the flavours to fully infuse.
- 500g of mince, either lamb or beef
- 1 very finely chopped onion, any kind will work but red adds colour
- 2 to 4 finely chopped green bird’s eye chillies, depending on personal taste and spice preference
- 3 crushed and finely chopped garlic cloves
- 1 heaped tsp of grated ginger
- Small bunch of coriander, leaves very finely chopped
- A few mint leaves, very finely chopped
- 3 tsp of salt
- 1 heaped tsp of ground cumin
- 1 heaped tsp of ground coriander
- 1 heaped tsp of garam masala
- 1 heaped tsp of chilli powder
- Put your mince in a large bowl, pour everything you are using on top and mix well using your hands.
If the mix is not binding, you can add a touch of flour and/or an egg.
- Once all the ingredients are thoroughly combined, start shaping your kebabs. If you have skewers you can wrap the mince around these and make Seekh Kebabs, or simply roll them into balls and flatten them to patties for Chapli Kebabs.
- Grill until cooked through and slightly charred.
- Serve any way you like, with the spicy onions, raita, green chutney, or couscous.
- 150g (or 1 cup) couscous
- 1 cup stock (vegetable or chicken) made with boiling water
- 1 or 2 lemons
- 2 tomatoes (chopped quite small)
- 1 red pepper or roasted peppers in oil (chopped quite small)
- 1 small green chilli (chopped very small)
- 1 red onion (chopped quite small)
- 1 very large handful of fresh flat leaf parsley (chopped quite finely)
- 1 very large handful of fresh mint (chopped quite finely)
- 1 pomegranate
- 200-250g feta cheese
- Salt and black pepper
- Olive oil
- Optional ingredients: diced cucumber and olives
- In a large bowl, pour the boiling stock/water over the couscous and cover with a plate. The plate is better than cling film as it creates an environment for the grains to swell. Leave for at least 10 minutes without lifting the cover.
- With a fork, lightly mix the grains and then add the juice of one of the lemons and some salt. Cover again and leave for about 10 minutes. After this stage, you can refrigerate it until you are ready to add all the other ingredients.
- Now you can add the pepper, onion, tomatoes, chilli, and herbs and season with some more salt (if needed) and ground black pepper. Mix well then fold in the pomegranate seeds and crumbled or dice feta. It may need more lemon juice at this stage as it depends on how sharp the feta is.
- To serve, drizzle with olive oil.
This is a recipe for the spicy, sweet, and tangy onions you often find in Indian restaurants served as a starter with papadum, or as a side dish. This recipe also happens to be incredibly easy and is a sure-fire way to impress your guests.
- 1 thinly sliced onion
- 1 tsp of chilli powder
- 1 tsp of salt
- 5 tbsp tomato ketchup
- 2 tbsp mango chutney
- 1 tbsp of mint sauce, or dried mint
- A squeeze of lemon juice, or a dash of white wine vinegar/cider vinegar
- Thinly slice your onion.
- Mix all of the ingredients together.
- Add in onion and stir thoroughly.
- Adjust salt and spice levels and necessary.
These satay sticks are simply ideal for a barbecue, and are based on a popular street food dish in Malaysia.
- 500g of diced pork
- 2 tsp of soy sauce
- 1 tsp of honey
- 1 tsp of chilli powder, less if you do not like your food too spicy
- 1 tsp of ground cumin
- 2 tbsp of oil
- 1 tsp of any curry powder
- Simply mix all of the ingredients apart from the meat together to make a marinade
- Add in the cubed meat and place in the marinade, a freezer bag works brilliantly.
- Leave the meat to marinade overnight.
- Use either bamboo or steel sticks to skewer the pieces of meat.
- Grill on the barbecue until cooked through and slightly charred.
- Serve with the satay sauce below.
This is a delicious accompaniment to the Malaysian satays and incorporates sweet, savoury, sour, and spicy flavours together.
- 1 finely chopped white onion
- 2 cloves of garlic, crushed then chopped
- 1 inch of grated ginger
- Half a tsp of chilli powder
- 2 tsp of any curry powder
- 1 tsp of salt
- A dash of vinegar
- Half a tub of crunchy peanut butter
- A cup of water
- 1 tbsp of oil
- Add oil to a pan and bring to a medium het.
- Add the onion and garlic, fry until the onion turns golden brown.
- Add the spices, salt, ginger, vinegar, panut butter, and water.
- Stir thoroughly.
- Simmer until the sauce thickens.
There is a very large South Asian diaspora in Fiji, most of them initially arrived to the island as indentured workers brought over by the British to work on sugar cane plantations. This is a great side dish that is tasty without being too fiery, and is perfect with barbecued and grilled meat.
- 750g of potatoes, peeled and cut into 2-3cm cubes. Maris Piper and King Edwards work best.
- 1 to 2 tsp of black or brown mustard seed, be careful not to use more than this as mustard seed can make dishes become bitter.
- 2 to 3 tbsps of oil, but do not use olive oil. Sunflower is best.
- 3 cloves
- 4 whole green cardamom, crushed gently
- 2 to 3 tsp of curry powder
- 10 curry leaves, fresh are best and they do freeze very well but dried are also a good substitute
- Put the oil into a heavy-bottomed pan with a lid and heat. Add the mustard seed and cook until they pop and change colour but be careful not to burn them.
- Turn down the heat and add the curry leaves. Stir for about a minute. Add the cloves and cardamom, then the curry powder.
- Add the onion.
- Gently fry until the onions are cooked. You can put a lid on the pot to gently steam them.
- Cook the potatoes in salted water until just cooked. Be careful not to over cook the potatoes as they can become a little mushy. Drain but keep a little of the cooking liquid.
- Add salt to the onion mixture and a little bit of oil or butter if needed as you need to be able to coat the potatoes with the onion mixture.
- Lower the heat. Add the potatoes and very carefully stir them until they are all covered. Add a small amount of the cooking water if needed.
- Turn off the heat and put the lid on the pot. This gives everything a chance to infuse. Serve warm.