TOM KERRIDGE shares six sizzling BBQ recipes to level-up your favourite dishes

Daily Mail​

24-05-2025

MISO PRAWN SKEWERS
These prawns are marinated in a mix of ginger, miso and soy with a touch of honey for a lively, sweet and savoury flavour. After grilling to smoky perfection, I like to serve them with a rich, nutty, sesame lemon butter that adds a zesty twist and a touch of class.
MAKES 10
750g large tiger prawns, peeled, tail shell left on
6 garlic cloves, finely chopped
2.5cm piece of fresh ginger, finely grated
2 tbsp miso paste
1 tbsp soy sauce
2 tbsp honey
For the sesame and lemon butter
80g butter
1 tsp sesame oil
finely grated zest and juice of 1 lemon
2 tsp tahini
2 tbsp toasted sesame seeds
To finish and serve
2 spring onions (green part only), finely shredded
2 tbsp black sesame seeds
lemon wedges
1 Put the prawns in a large bowl and add the garlic, ginger, miso, soy sauce and honey. Mix well and leave to marinate in the fridge for 1 hour. At the same time, soak 10 long wooden skewers in cold water (to prevent them scorching on the barbecue).
2 Meanwhile, make the sesame and lemon butter. Add the butter to a small saucepan along with the sesame oil. Put the pan over a medium heat and stir until the butter has melted. Remove the pan from the heat and stir in the lemon zest and juice, tahini and toasted sesame seeds. Stir well and set aside.
3 Thread the prawns on to the pre-soaked skewers. Arrange on a hot barbecue and cook for 2-3 minutes on each side.
4 Lift the skewers off the barbecue and lay them on a serving platter, brushing the prawns with the sesame butter as you do so. Pour the remaining butter into a bowl to serve on the side.
5 Scatter the shredded green spring onions and black sesame seeds over the prawn skewers and serve with lemon wedges.
SQUID WITH CHICKPEAS AND PEPPERS
Bring a fresh twist to your grill with this standout dish, featuring tender, smoky squid, hearty chickpeas, charred peppers and tomatoes. It's a fantastic mix of colours, textures and flavours, tossed together in a sharp dressing, then finished with a scattering of punchy herbs that add a burst of freshness.
850g medium squid, including tentacles, cleaned
2 garlic cloves, finely chopped
1 tsp hot smoked paprika
6 tbsp extra virgin olive oil
juice of 1 lemon
4 red romano peppers
200g cherry tomatoes (mixed red and yellow), halved
500g cooked queen chickpeas (from a jar), drained
2 tbsp sherry vinegar
2 tbsp roughly chopped flat-leaf parsley
2 tbsp roughly chopped basil leaves
salt and freshly ground white pepper
1 Put the squid on a large board. Slice open each tube so it lies flat and score a lattice on the inner surface. Trim the tentacles.
2 Add the squid to a bowl with the garlic, smoked paprika and 2 tbsp of the extra virgin olive oil. Season with salt and white pepper and mix well.
3 Put 2 tbsp extra virgin olive oil in another bowl, add the lemon juice and set aside until needed.
4 Lay the whole peppers on a hot barbecue. Cook, turning regularly, for about 10 minutes until evenly blackened all over.
5 Pop the peppers in a bowl, cover with clingfilm and leave to steam for a few minutes. When cool enough to handle, peel the skins and remove the seeds. Cut the flesh into roughly 2cm pieces.
6 Put the peppers in a large bowl, along with the cherry tomatoes, chickpeas, remaining 2 tbsp oil, sherry vinegar and parsley. Season with salt and pepper to taste and mix well.
7 Lay the squid in a single layer on a super-hot part of the barbecue and cook for 1-2 minutes on each side until tender and lightly charred. Remove the squid pieces as soon as they are cooked and place in the bowl of lemony olive oil. Leave the squid to rest in the mixture for a few minutes.
8 Transfer the chickpeas and peppers to a serving dish and add the squid. Scatter over the basil, toss to mix and serve. This one is sure to impress!
THAI BEEF AND LEMONGRASS SKEWERS
We're using tender skirt steak for these exotic and totally irresistible skewers. A vibrant Thai-style marinade delivers a brilliant punch of citrussy, savoury goodness. Once marinated, they require very little time on the barbecue, making them an ideal option to launch your feast with a bit of flair and a lot of flavour.
MAKES 12
750g skirt steak, cut into 2cm pieces
2 lemongrass stalks
a small handful of coriander (including stalks)
1 banana shallot, quartered
4 kaffir lime leaves, stems removed
3 garlic cloves, peeled
3 tbsp fish sauce
2 tsp soft light brown sugar
juice of 1 lime
1 tbsp vegetable oil
To finish and serve
1 tbsp chopped coriander
2 red bird's eye chillies, finely sliced
lime wedges
1 Put the pieces of beef in a large bowl.
2 Remove the harder outer leaves from the lemongrass stalks then roughly slice the tender stems. Put the lemongrass into a mini food processor and add the coriander, shallot, lime leaves, garlic, fish sauce, brown sugar, lime juice and oil. Blend to a smooth purée.
3 Pour the puréed mixture over the beef and mix well. Leave to marinate for at least 1 hour, ideally 2-3 hours. At the same time, soak 12 short wooden skewers in cold water (to prevent them scorching on the barbecue).
4 When you are ready to cook, thread the beef on to the pre-soaked skewers.
5 Arrange the skewers on the hottest part of your barbecue and cook for 4-5 minutes, turning regularly, until the beef is well browned on all sides but still pink and juicy inside.
6 Transfer the beef skewers to a serving platter and scatter over the coriander and chillies. Serve with lime wedges.
JERK-STYLE CHICKEN
In this easy dish, chicken legs are marinated in a spicy jerk seasoning that's packed with Jamaican flavours: allspice, thyme and scotch bonnet chilli peppers. It's bold, aromatic – and will make your tastebuds do a happy dance!
MAKES 10
10 chicken legs
For the jerk marinade
5cm piece of fresh ginger, roughly chopped
8 garlic cloves
4 spring onions, roughly chopped
2 tsp ground allspice
2 tsp caster sugar
2 tsp salt
2 tsp ground black pepper
1 scotch bonnet chilli pepper, halved and deseeded
3 tbsp thyme leaves
3 tbsp white wine vinegar
2 tbsp vegetable oil
To serve
hot sauce
salad, optional
1 First, prepare the jerk marinade. Put all the ingredients in a mini food processor and blitz until smooth.
2 Using a sharp knife, slash the chicken legs on both sides – this will help the marinade penetrate the meat. Put the chicken legs in a large bowl, add the marinade and rub well into the chicken all over.
3 Cover the bowl and put in the fridge to marinate the chicken for at least 2 hours, ideally overnight.
4 When you are ready to cook, lay the chicken legs on a hot part of the barbecue for the first 2-3 minutes to get some colour on the skin.
5 Now move the chicken legs to an area of indirect heat (to achieve a medium heat). Continue cooking for 12-15 minutes until the skin is crisp and the chicken is cooked through, turning the chicken legs regularly to ensure they cook evenly and closing the lid on the barbecue to control the heat and enable the barbecue to act like an oven, as necessary.
6 Serve the jerk chicken with your favourite hot sauce, and a salad alongside if you fancy.
PORTOBELLO MUSHROOM SHAWARMA
This dish features a spot-on combo of textures. Mushrooms are marinated in an aromatic mix before grilling, but the real magic happens when they are served – with tangy pomegranate molasses and crispy cabbage. Accompany with flatbreads and you have a standout vegetarian option for your barbecue spread.
SERVES 4
10 portobello mushrooms, halved
500g oyster mushrooms, halved if large
For the marinade
250ml Greek yogurt
4 tbsp extra virgin olive oil
4 garlic cloves, finely grated
2 tsp hot smoked paprika
2 tsp ground cumin
2 tsp onion powder
1 tsp ground turmeric
1 tsp ground cinnamon
salt and freshly ground pepper
For the tahini yogurt
350g natural yogurt
2 tbsp tahini
juice of ½ lemon
1 garlic clove, finely grated
2 tbsp finely chopped flat-leaf parsley
To serve
flatbreads (see recipe below or use shop-bought)
pomegranate molasses
shredded white cabbage
1 Put all the mushrooms on a tray. Add all the ingredients for the marinade to a large bowl, adding a good pinch each of salt and pepper, and whisk well to combine. Brush both sides of the mushrooms with the mixture and leave to marinate for 1-2 hours.
2 Put the mushrooms on to two three-prong skewers, about 25cm long. Lay on a hot barbecue and cook for around 10-15 minutes, turning regularly, until the mushrooms are tender and evenly charred on all sides. If they appear to be drying out as they cook, spray them with a little water. Remove the mushroom skewers from the barbecue and set aside to rest on a tray.
3 Meanwhile, lay the flatbreads on the hot barbecue for 1-2 minutes on each side – they will puff up a little and take on some good char marks.
4 For the tahini yogurt, mix all the ingredients together in a bowl and season with salt and pepper to taste.
5 Release the mushrooms from the skewers and slice them thickly. Serve on the warm flatbreads, with tahini yogurt, pomegranate molasses and shredded cabbage on the side.
MERGUEZ SAUSAGES WITH HARISSA YOGURT AND FLATBREADS
These barbecued sausages deliver a rich, smoky kick – but it doesn't stop there. They are paired with soft, fluffy yogurt flatbreads, which are perfect for wrapping. The creamy harissa spread delivers a fiery hit and tangy freshness to every bite, complementing the sausages and flatbreads beautifully.
SERVES 4
1 red onion, thinly sliced
1 tsp sumac
juice of ½ lemon
2 tbsp extra virgin olive oil
a handful of flat-leaf parsley leaves, finely chopped
12 or 16 merguez sausages, depending on size
salt and freshly ground pepper
For the yogurt flatbreads
275g self-raising flour, plus extra to dust
220g natural yogurt
2 tbsp extra virgin olive oil
3 tsp za'atar
For the harissa yogurt
200ml natural yogurt
3 tsp rose harissa
juice of ½ lemon
2 tbsp tahini
1 First make the yogurt flatbread dough. Mix all the ingredients together in a large bowl to make a smooth dough. Tip out on to a lightly floured surface and knead well for a few minutes. Transfer the dough to a clean bowl, cover and leave to rest for 30 minutes.
2 Meanwhile, immerse the red onion slices in a bowl of iced water for 10 minutes or so to crisp up. Drain in a colander and pat dry with kitchen paper. Place in a bowl and season with the sumac, lemon juice and some salt and pepper. Add the extra virgin olive oil and chopped parsley, mix well and set aside.
3 For the harissa yogurt, whisk the ingredients together in a bowl and season well with salt and pepper.
4 Divide the rested flatbread dough into 4 even-sized pieces and roll into balls. Sprinkle the surface with flour and roll each ball out to a 20cm circle. Sprinkle with flour and stack on a tray with a piece of baking paper between each, until ready to cook.
5 When you're ready to eat, place the merguez sausages on the barbecue over an area of indirect heat for 4-5 minutes, turning regularly, until evenly browned and cooked through. As the sausages cook, lay a few flatbreads around them and cook for 1-2 minutes; if the flatbreads puff up, pierce the air pocket with tongs. Flip the flatbreads over and cook for 1-2 minutes on the other side or until golden brown.
6 Remove the sausages and flatbreads from the heat as they are cooked and lay them on a tray.
7 To serve, spread each flatbread with some harissa yogurt and top with 3 or 4 merguez sausages. Add a sprinkle of red onion and chopped parsley, wrap it all up and enjoy!
CHILLI AND LIME SEA BASS TACOS
Spice things up with these crowd-pleasing tacos. Tender, flaky sea bass fillets are marinated in punchy chilli, then grilled for a smoky kick. Pile the fish into soft tortillas and drizzle with a creamy chipotle lime sauce for a fresh, vibrant zing. These are sweet, spicy, tangy… and utterly irresistible.
MAKES 12
4 sea bass fillets, skin on (about 170g each), pin-boned
1-2 tbsp light olive oil
1 tsp chipotle chilli powder
1 tsp garlic powder
1 tsp Mexican oregano
Salt and freshly ground pepper
For the lime and chipotle sauce
200ml soured cream
Finely grated zest and juice of 1 lime
½ tsp garlic powder
1 tsp chipotle paste
To serve
150g white cabbage, finely shredded
12 mini corn tortillas
2 fresh green jalapeños, thinly sliced
A handful of coriander, roughly torn lime wedges
1 Brush both sides of the sea bass fillets with olive oil and season with salt and pepper.
2 Mix the chilli powder, garlic powder and Mexican oregano together in a bowl and sprinkle the spicy mix over the flesh side of each fish fillet. Place the fish fillets, skin side down, in a fish cage and secure.
3 For the lime and chipotle cream, put the soured cream into a bowl, add the remaining ingredients and mix until smoothly combined. Transfer to a serving bowl and set aside until needed.
4 Immerse the shredded cabbage in a bowl of iced water and leave for 5 minutes to crisp up. Drain the cabbage thoroughly, pat dry with a clean tea towel and place in a serving bowl.
5 When you're ready to serve, lay the tortillas on the barbecue briefly to warm them through then transfer to a serving plate.
6 Place the fish cage on the barbecue, so the fillets are skin-side down, and cook for 3 minutes or until the skin is crispy. Flip the cage over and barbecue for another couple of minutes or until the fish is cooked through.
7 Remove the fish from the cage and transfer to a serving platter or tray. Serve the shredded cabbage, lime and chipotle cream, sliced jalapeños and coriander in bowls alongside. Accompany with the warm tortillas and lime wedges for squeezing. Have everyone ready to assemble their own tacos and tuck in!
SMOKY BEEF SHORT RIBS
Now we're talking! These tender short ribs are seasoned to perfection and present big, bold flavours. The secret is in the initial low, slow cooking, before they are finished on the grill: this is where they will take on that unmistakable smokiness that only a barbecue can deliver.
4 beef short ribs (about 450g each)
Dry rub
1 tbsp soft light brown sugar
1 tsp garlic powder
1 tsp ground cumin
2 tsp sweet smoked paprika
1 tsp onion powder
½ tsp cracked black pepper
1 tsp salt
To cook the ribs
100ml malt vinegar
150ml apple juice
2 tbsp Worcestershire sauce
200ml good-quality smoky barbecue sauce
To serve
Pickles
1 Place the beef short ribs on a tray. For the dry rub, mix the sugar, spices and salt together in a small bowl. Sprinkle the ribs all over with the spice mixture and place in the fridge to marinate overnight.
2 The next day, preheat your oven to 170C/150C fan/gas 3.
3 Transfer the beef ribs to a roasting tray. In a bowl, mix the vinegar, apple juice, 200ml water and the Worcestershire sauce together. Pour the mixture over the ribs and cover the roasting tray with a sheet of baking paper, then a layer of foil. Scrunch the edges of the foil and paper around the rim of the roasting tin to seal.
4 Place the roasting tray on the middle shelf of the oven and cook for around 3 hours until the ribs are meltingly tender.
5 Remove the tray from the oven and leave the ribs to cool slightly. Carefully lift the ribs out of the cooking liquor and place them on another tray.
6 When you're ready to serve, brush the short ribs all over with the barbecue sauce. Lay the ribs on the barbecue over indirect heat (to achieve a medium heat) and cook for 8 minutes or so, basting the ribs with the barbecue sauce as they cook.
7 Lift the ribs off the barbecue, transfer them to a serving platter and brush with any remaining barbecue sauce. Serve straight away, with your favourite pickles alongside.
NOW BUY THE BOOK
Our recipes are from The BBQ Book by Tom Kerridge, with photographs by Cristian Barnett (Bloomsbury, £25). To order a copy for £21.25 until 8 June, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25.