Inspiration for a delicious and relaxed BBQ afternoon / evening

Grilled kip tzatziki

  • 4 pita breads
  • 2 chicken breasts
  • pinch of paprika
  • Pinch of oregano
  • pepper and salt
  • 4 lettuce leaves
  • 125 gr cherry tomatoes
  • olive oil

Tzatziki:

  • 1 tablespoon of lemon juice
  • 3 tablespoons of Greek yogurt
  • 1 clove of garlic
  • ½ cucumber
  • pepper and salt
  • Peel the cucumber and grate the flesh with a coarse grater. Place the pulp in a sieve or colander and press out as much excess liquid as possible. Mix the cucumber grater with the yogurt. Season the mixture with lemon juice, pinch of salt and pepper and squeeze in the garlic clove. Mix well and put in the fridge for as long as possible. You can also make it a day in advance.

  • Cut the chicken in half lengthwise with a sharp knife so that you get 4 thin chicken breasts. Add a dash of olive oil to the chicken and season it with paprika, oregano and a pinch of pepper and salt. Rub this well into the chicken. Bake the chicken on a BBQ for about 8 minutes or use a grill pan. In the meantime, fry the pita bread and cut the tomatoes into pieces. Serve the grilled chicken on pita bread with a leaf of lettuce, tzatziki and tomatoes.

Tip: opt for wholemeal pita bread for a healthy (er) version

Spicy shrimp packets

Ingredients

  • 450 gr large raw shrimps in shell or peeled (thawed)
  • 1 green pepper
  • 1 clove of garlic
  • 20 black olives
  • dash of olive oil
  • Dash of white wine
  • pinch of paprika
  • pinch of chili
  • pepper and salt
  • 1 lemon

Materials

  • Aluminium foil

Preparation

  • Cut the bell pepper into small cubes. Put these in a large bowl with the shrimps. Squeeze the garlic and mix with a dash of olive oil, paprika, pepper, salt and a pinch of chili. Take a piece of aluminum foil and scoop about 1/4 of the shrimp and bell pepper on top.

  • Divide some olives over this and a slice of lemon. Fold the package slightly but keep an opening open and pour a dash in it. Place the package on the BBQ for about 6 to 7 minutes until the shrimps are cooked and pink.

Mexican chicken skewers with avocado dip

Ingredients

  • 350 gr chicken fillet
  • pinch of paprika
  • Pinch of cayenne pepper
  • Pinch of cumin
  • pepper and salt
  • 6 mini corn (canned)
  • 1 bell pepper
  • 1 avocado
  • 2 tablespoons of lemon juice

Materials

  • 6 skewers

Preparation

  • Cut the chicken into cubes and season with pepper, salt, paprika, cumin and cayenne pepper. Cut the mini corn in half and the bell pepper into pieces. Thread the chicken, bell pepper and corn on the skewers.

  • Fry them on the BBQ or in the pan. Meanwhile, puree the avocado with lemon juice and a pinch of pepper and salt. Serve the Mexican chicken skewers with the avocado dip.

Tip: if you can’t find mini corn, you can also cut a large corn cob into pieces.

Surf and turf BBQ skewers

Ingredients

  • 200 gr steak (slices)
  • 1 lemon
  • 8 large raw shrimps (freezer)
  • 2 tablespoons of teriyaki sauce
  • 1 clove of garlic
  • 1 tablespoon of olive oil
  • Pinch of thyme

Materials

  • 4 skewers

Preparation

  • Cut the beef into pieces if necessary. Mix these in a bowl with the teriyaki sauce. Squeeze or finely chop the garlic and mix with a dash of oil and thyme through the thawed shrimps. Slice and halve the lemon.

  • Thread the beef, lemon and shrimps alternately on the skewers. Fry the surf and peat skewers in a grill pan or on the barbecue for about 5 minutes. The shrimp should be well cooked and the steak should still be slightly red on the inside. Delicious with a salad and some potatoes.

Sweet potato packages from the BBQ

Ingredients

  • 400 gr sweet potato
  • 2 cloves of garlic
  • 75 grams feta
  • 1 red onion
  • fresh parsley
  • pepper and salt
  • dash of oil

Necessities

  • Aluminium foil

Preparation

  • Peel the sweet potato (s) and cut into cubes of about 2 to 3 cm. Put them in a bowl and add a little bit of oil. Squeeze the garlic and add a pinch of salt and pepper. Cut the red onion into thin rings and add. Toss everything well and divide it over 2 pieces of aluminum foil. Crumble over some feta and sprinkle with some fresh parsley.

  • Fold the packages well and put them on the BBQ (about 180 degrees), preferably with the lid on. Steam the potatoes for about 20 to 25 minutes. Check with a toothpick if she is going to be good before serving. Finally, sprinkle with some extra fresh parsley.

Grilled pineapple with ice

Ingredients

  • 1 whole pineapple
  • 1 vanilla pod
  • 1 tbsp lime juice
  • 50 gr sugar
  • Ice cream and fresh mint for serving

Preparation

  • Cut the pineapple, skin and all, into 4 quarters. Cut these quarters lengthwise into 3 pieces so that you have a total of 12 parts. You can also cut less or more wedges from the pineapple, depending on the number of people.

  • Put a little bit of water (about 50 ml) in a saucepan and add the pith of the vanilla pod, the scraped vanilla pod, lime juice and sugar. Heat this while stirring until the sugar has dissolved. Remove the stick from the pan and pour the syrup over the pineapple wedges and let it marinate for half an hour.

  • When the BBQ is no longer too hot, you can put the pineapple pairs on it. Grill them for about 3 minutes on both sides until nice grill marks appear. Serve the warm pineapple with a scoop of ice cream and some mint.