Summer BBQ Recipes from a Five-star Hotel Cookery School Director

Whilst for many, the ideal summer’s day involves firing up their barbecue and mastering cooking over the coals, the British summertime weather often has other plans.

Whether you’re a meat lover, veggie, or prefer something a little different on your grill, Marc Williams, Cookery School Director at The Grand, York, has shared his favourite BBQ recipes that will help you to cook up a feast whatever the weather.

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For meat lovers, Marc suggests:

Lamb Neck and Padron Skewers

You will need:

500g Lamb Neck
5 Tbsp of Greek Yoghurt
2 Garlic Cloves
6 Padron Peppers
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Ground Turmeric
1 Tsp All Spice
2 Tbsp Lemon Juice
Salt & Pepper to taste

Method:
Combine the yoghurt, lemon juice and garlic. Season and split the mixture in two, keeping half to serve with the cooked meat.

Stir all the spices (cumin, coriander, turmeric and allspice) into the remaining yoghurt mixture.

Cut the lamb fillets into three chunks and score lightly with a knife. Evenly coat the meat with the spiced yoghurt mixture. Allow to sit for 30 minutes at room temperature or cover and chill for up to 12 hours.

Feed the chunks onto the skewers, alternating with a Padron pepper.

Place the skewers onto the barbecue for 4 minutes per side or until the lamb has reached 60°C and achieved a good char and colour.

Serve with the remaining yoghurt and wilted seasonal greens or salad.

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For something lighter, Marc recommends:

Grilled Greens

You will need:

1 Whole Head of Broccoli or 1 Bunch of Asparagus
2 Tbsp Olive Oil
½ Lemon, juiced
Sea Salt to taste
Method:

Coat the broccoli or asparagus in olive oil, thyme, lemon juice and sea salt. Grill over a high heat for just a couple of minutes – the vegetables should be served with a bite to them.

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For something a bit different, try a fish dish:

Sesame Salmon Skewers

You will need:

250g Salmon
2 tsp dark soy sauce
2 tsp sesame oil
2 tsp sesame seeds
1 clove of garlic
½ thumb ginger
1 red chilli
1 tbsp vinegar

Method:
Combine the soy sauce, sesame oil, sesame seeds, garlic, ginger, chilli and vinegar to prepare the marinade, mixing the ingredients thoroughly.

Cut the salmon into small cubes and coat with the marinade.

Rest for at least five minutes to marinate and allow the flavours to infuse.
Feed the chunks onto skewers, around five cubes per skewer.

Cook over a barbecue, with the barbecue to direct heat, for five minutes per side. Serve with pickled cucumber for an authentic taste.

Marc says, “For any barbecue, preparation is key. If you get your sides and salads done in advance and meat marinated and ready to go, then the actual cooking process is easy. It’s not a proper British barbecue without the threat of rain, so don’t let it ruin your plans!

Barbecues are all about the smoke flavour when the hot fat renders down and hits hot coals or gas lines and then smokes back up again. For me, it can’t be cheated; I’ve done many a barbecue huddled under a parasol because the flavour really is worth it. Invest in a gazebo, and you’re good to go.

If you don’t want to brave the British wet summer weather, you can cheat slightly by using a smoker box in your oven filled with wood chips, but be ready to set off your smoke alarms!

Air fryers are also great at getting hot fast and keeping things crisp. Skin on chicken thighs works well if baked for 15-20 minutes until the internal temperature reads 74 degrees Celsius. If you cover them with a nice mix of paprika, cumin, coriander, a bit of black pepper and plenty of Maldon Sea Salt, you’ll have seriously crispy skin and a nice ‘BBQ’ flavour, but nothing truly beats the smoke from a real grill.”

The Cookery School at The Grand, York, is running Weber Grill Academy courses throughout the summer, including Barbecue Classics and Smoke House Barbecue.