It’s the season for eating out in the garden, so get it off to a sizzling start with these delicious dishes, from mouth-watering burgers to yummy chicken. Below, we list our favourite BBQ recipes - try them out and don’t forget, One4all Gift Cards are accepted in great food retailers where you can stock up on all the ingredients.
Preheat oven according to French fry package directions. Slice steak against the grain, on the diagonal, into thin 2-inch-long strips.
In a large bowl, whisk together olive oil, rosemary, Dijon, and Worcestershire, then add steak and toss to coat. Let marinate in the fridge, at least 15 minutes and up to 2 hours. When ready to grill, generously season with salt and pepper.
Meanwhile, bake frozen fries according to package directions. Let cool slightly.
Heat a grill to medium-high or heat a grill pan over medium-high heat. Grease grates or pan with vegetable oil. Place four to five baked French fries on top of a piece of steak and roll up, secure with a toothpick. Repeat until all steak and fries are used up.
Grill until charred, about 2 minutes per side for medium-rare.
2 teaspoons lemon zest, plus 2 tablespoons lemon juice
Kosher salt and freshly ground black pepper
1 ½ lb. boneless, skinless chicken breasts, cut into 11/2-inch pieces
Canola oil, for grill grates
1 medium-size red onion, cut into 1-inch wedges, then halved crosswise
4 pieces flatbread or naan
Combine yogurt, garlic, ginger, garam masala, turmeric, lemon zest and juice, and 1/2 teaspoon each salt and pepper in a bowl. Add chicken and stir to combine. Let marinate 15 minutes.
Heat grill to medium. Once hot, clean and lightly oil grill grates. Thread chicken and onions onto six large skewers. Grill, turning occasionally, until chicken is cooked through and onion is just tender, 8 to 10 minutes. Grill flatbread until lightly toasted, about 1 minute per side.
Mizo-Glazed Chicken Burgers with Cabbage-Apple Slaw
In a large bowl, combine chicken, breadcrumbs, 2/3 cup onion, celery, egg whites, and 2 tablespoons sesame oil. Season with 2 teaspoons each salt and pepper. Shape into 8 equal (about 5 1/2 ounces each) patties. Place patties between squares of waxed paper and refrigerate until chilled, at least 1 hour.
In a small bowl, combine miso paste, 2 tablespoons brown sugar, and 2 tablespoons cider vinegar. Equally divide miso glaze into 2 bowls (1 for grilling and 1 for drizzling on slaw). Set both aside.
In a large bowl, toss to combine cabbage, apples, and remaining onion, sesame oil, brown sugar, and cider vinegar. Set aside.
Heat grill to medium. Grill buns, split side down, until warmed, about 2 minutes. Transfer to a platter. Coat grill with cooking spray and grill burgers, about 6 minutes per side. Brush burgers with miso glaze from the first bowl, flip, and grill for 1 1/2 minutes more. Repeat for other side. Place burgers on bottom buns; then layer with slaw, a drizzle of miso glaze from the second bowl, and top buns.
4boneless skinless chicken breasts, pounded to 1/2 inch thickness
1teaspoon garlic powder
1teaspoon chili powder
salt and pepper to taste
¼ red onion, thinly sliced
8sliced pineapple rings (or 1 cup chopped pineapple)
½ cupteriyaki sauce
optional: sesame seeds, lettuce, mayo, tomatoes
Homemade Teriyaki Sauce
½ cupsoy sauce
2tablespoons rice vinegar
1tablespoon sesame oil
¼ cupbrown sugar
¾ teaspoon ground ginger
1teaspoon minced garlic
Preheat grill to medium heat. Season chicken breasts with garlic powder, chili powder, and salt and pepper to taste. Grill for 5-8 minutes on each side until chicken is cooked through.
Assemble wraps by placing a grilled chicken breast, onions, pineapple, and any other desired toppings on each pita. Top with teriyaki sauce and sprinkle with sesame seeds and cilantro if desired. Serve immediately.
For the homemade teriyaki sauce whisk all ingredients together in a small sauce pan. Stir constantly while bringing to a boil. Boil for 1-2 minutes. Reduce heat and transfer to a heat-safe bowl to serve.
3 lb. baby potatoes (about the size of a walnut halved)
6 tablespoons olive oil, divided
6 slices centre-cut bacon cut into 1/2 in. pieces
2 garlic cloves, very finely chopped
¼ cup apple cider vinegar
2 teaspoons firmly packed brown sugar
2 tablespoons fresh marjoram, plus more for garnish
Heat grill to medium-high. Line a plate with paper towels.
Place potatoes in a large saucepan and cover with cold salted water by 2 inches. Cover and bring to a boil, reduce heat and simmer until easily pierced with a knife, 14 to 16 minutes. Drain and let cool. Transfer to a bowl and toss with 2 tablespoons of oil.
Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Remove to prepared plate with a slotted spoon.
Discard all but 1 tablespoon of bacon drippings from skillet. Off the heat, add garlic, vinegar, and brown sugar to the drippings in the skillet, scraping up any browned bits. Whisk in remaining 4 tablespoons oil. Season with salt and pepper. Transfer to a bowl.
Grill potatoes cut-side down until lightly charred, 2 to 3 minutes. Grill scallions, turning occasionally, until charred, 4 to 6 minutes. Chop scallions into 1-inch pieces.
Add potatoes, scallions, and marjoram to bowl with dressing, and toss to coat. Let stand for 5 minutes. Sprinkle with bacon and toss to coat. Season with salt and pepper. Garnish with marjoram. Serve immediately.
Heat grill to medium. Combine the sugar, spices, salt, and pepper in a small bowl and set aside. Form the beef into 8 equal patties. Toss the cheese and crumbled bacon together and place an equal amount on 4 of the patties.
Place the remaining patties over the cheese and bacon and pinch the edges to seal. Generously pat each burger with the reserved spice mixture. Grill to desired doneness -- about 5 minutes per side for medium.