In an ideal July scenario, Plan A would involve dining on charred food from a grill somewhere in the eastern Mediterranean. However, if that’s not possible, Plan B is to set up an outdoor grill wherever you are, even without being near the coast. And Plan C is still exciting – simply use a griddle pan on the stove, open the kitchen windows, and start grilling. Whether inside or outside, everyone is sure to be satisfied with the resulting smoky, charred flavors.
One delicious recipe that works perfectly on a barbecue is grilled garam masala prawns with chili and Thai basil dressing. Prawns are great for grilling because their shells act as a nonstick barrier against the heat. Plus, they cook quickly. You can prepare the butter and dressing (excluding the basil) up to a day in advance.
To prepare, make a deep slit along the length of the prawns, cutting all the way to the middle of the flesh while keeping the heads intact, so they open up like butterflies. Mix the marinade ingredients together with some olive oil, salt, and pepper. Add the prawns to the marinade and let them sit for 15 minutes to half an hour.
Heat the grill or a griddle pan on high heat. Meanwhile, prepare the dressing by combining all the dressing ingredients, except the basil, in a bowl. Grill the spring onions until charred and flavorful, then transfer them to a tray. Grill the prawns for 90 seconds on each side, brushing them with the excess marinade. Once done, transfer the prawns to the tray with the spring onions.
Next, make the masala butter by melting the butter in a frying pan and adding the garam masala, salt, pepper, and garlic. Stir in the prawns and spoon the spiced butter over them. Gently crush the heads of the prawns to release their juices. Keep them warm on low heat.
To assemble, place the prawns and butter on a large platter. Scatter the spring onions around the prawns and drizzle with half of the dressing. Serve the rest of the dressing in a bowl on the side.
Another tasty option is spicy burnt aubergine flatbreads with tahini. Turkish pepper paste adds a savory and spicy flavor to these flatbreads. If it’s not available, you can use tomato paste or harissa as an alternative. Most of the components can be prepared in advance, such as making and shaping the dough the day before and refrigerating it to slowly prove.
To make the flatbreads, combine flour, yeast, sugar, olive oil, salt, and pepper in a stand mixer. Mix until a smooth dough forms, then let it prove and double in size for an hour. Char the aubergine and tomatoes on a griddle pan, then cut them into chunks and combine with spices, oil, pepper paste, sugar, and lemon zest. Soften shallots in a mixture of sumac and lemon juice.
Prepare the tahini sauce by whisking tahini, lemon juice, water, and salt until smooth. Roll out the dough into circles and cook them on a griddle pan until charred. Brush the flatbreads with the reserved oil mixture, then top them with the aubergine mixture, herbs, and shallots. Drizzle the tahini sauce over the top and serve.
Lastly, spiced lamb skewers with caper and oregano salsa are perfect if you want to prepare skewers ahead of time for a barbecue. The coconut milk in the marinade tenderizes the meat while providing a flavorful sheen when cooked. You can also use the marinade for chicken or pork.
Combine all the marinade ingredients in a food processor until smooth. Place the lamb in a large bowl and pour the marinade over it. Let it marinate for at least an hour. Thread the lamb onto skewers and grill until cooked through.
For the salsa verde, combine oregano, parsley, olive oil, lemon zest, lemon juice, capers, cumin seeds, and dried oregano in a food processor. Blitz until well combined. Serve the skewers with the salsa verde.
These recipes will surely impress your guests and make your summer grilling experience even more enjoyable!
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