Getting Ready For Some Summer BBQ's: Maintenance And Recipes

Monday, 22 May 2017

Getting Ready For Some Summer BBQ's: Maintenance And Recipes

Every now and then there is a glimpse of sunshine and I am just itching to get outside and fire up the BBQ. As you may remember, we moved house a month ago and I am currently sprucing up our garden and getting it ready for entertaining family and friends. Of course, with all the decorating that needs doing on the house, we don't have an endless budget. So tips to clean up our existing garden furniture always come in handy.

BBQ chilli and garlic prawns

Last year my husband sanded and varnished our rather shabby looking wooden table and it really did make the world of difference. I find that keeping on top of cleaning the BBQ is a must. One of the best things I learned is that if you put a metal tray with a little water on the grill after cooking then close the lid, you can gently steam off the grease whilst you are enjoying eating. Anything that means less work later sounds good to me!

So what about recipes? There are only so many burgers and sausages you can eat, and whilst they are lovely, I try to use some healthier recipes too. Mojito Chicken Skewers are a favourite and perfect with a Prosecco Moijto to drink!

And for a light evening meal, these garlic and chilli prawns are fantastic served with salad or in a pitta bread.

Garlic And Chilli Prawn Skewers

  • 225g of defrosted King Prawns
  • 2 cloves of garlic - chopped
  • 1cm cubed of ginger chopped
  • I small red chili chopped
  • A glug of sesame oil
  • 1 lime
  • 1/2 lemon
  1. Defrost the prawns and leave in a bowl with the sesame oil, garlic, chili and ginger.
  2. Place on the hot plate in the BBQ and cook through for a couple of minutes on each side.
  3. Squeeze the juice of half a lemon and one lime.

garlic and chili prawns

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Garlic and chili prawn skewers, perfect for a light BBQ dinner

What is your favourite BBQ food? Do you have any tips on BBQ maintenance to share? Are you a coal or gas BBQ fan?

In collaboration with More Than

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