Lisa Faulkner’s Best BBQ recipes

Thai Curry And Coconut Chicken Skewers

Prep Time: 15 minutes + 1 hour-overnight to marinate
Cooking Time: 15-20 minutes
Serves: 4

You’ll need:

4 chicken breasts, cut into 3 inch chunks

200ml good quality coconut milk

2tbsp red curry paste (you can get veggie version, and you can use green or yellow if you prefer)

1 tsp salt

4-6 bamboo skewers, soaked in water for half an hour

Flatbreads to serve

Step 1. Mix the curry paste with the coconut milk and the salt. Pour over the diced chicken and leave to marinate for a few hours or overnight.

Step 2. When marinated, thread the chicken on the skewers and place on a hot barbecue or griddle. Leave to caramelise for 3-4 minutes a side, turning each time for even cooking.

Step 3. When the chicken is lovely and charred and golden, remove from the heat and serve with flatbreads and the delicious crunchy salad.

Crunchy Cucumber And Sugar Snap Salad

Prep Time: 10 minutes
Serves: 4-6

You’ll need:

1 large cucumber

125g Sugarsnap peas

A handful of radishes, quartered

1 carrot, peeled and then peeled into ribbons using a peeler or mandolin

4 spring onions, trimmed, sliced in half and then thinly sliced into strips

A couple of handfuls of fresh pea shoots

A small handful of fresh mint and dill or whatever herbs you have at home, roughly chopped

Juice of 1 lime

1 red chilli, deseeded and finely chopped

1 tbsp soy sauce

1 tbsp mirin

2 tbsps sesame oil

Step 1. Take the cucumber and cut into thirds, then using a rolling pin smash each third until it breaks into lovely juicy chunks – this tenderises the cucumber and allows it to soak up more dressing.

Step 2. Mix in a bowl with the carrot, spring onions, radishes, pea shoots and herbs.

Step 3. In a small bowl, mix together the lime juice, chilli, soy, mirin, and sesame oil for a zingy dressing and pour all over the salad just before serving.

Barbecued Pineapple With Brown Sugar And Mint

Prep Time: 10 minutes (then leave to sit for 20 minutes)
Cooking Time: 20 minutes
Serves: 4

You’ll need:

1 large pineapple peeled, cut into quarters with the leaves still attached, hard central core removed

2 tbsps soft brown sugar

Juice of 1 lime

2 tsps vanilla extract

A handful of fresh mint, finely shredded

Coconut ice cream and cocktail cherries to serve

Step 1. Whisk together the sugar and lime juice, then drizzle over the pineapple quarters and leave to sit for a good 10 minutes or half an hour.

Step 2. Heat the barbecue or grill and place the pineapple on it, turning occasionally until golden and caramelised. This will take about 10 minutes or so. Keep brushing the pineapple with any spare marinade as it cooks.

Step 3. When grilled and tender, remove the pineapple from the barbecue, drizzle over any remaining juice. Sprinkle over the fresh mint and serve with coconut ice cream and top with a few cocktail cherries for a bit of a retro vibe!