Healthy BBQ Meal Ideas

Now that the weather is getting warmer and sunnier, there is no better time to get outdoors and have a BBQ. Here are some healthy and delicious recipes for you to try next time that your family and friends will be sure to love! 

Vegetable Kebabs

    You will need –

    • 1 Tablespoon honey
    • 1 Teaspoon seeded mustard
    • 2 Tablespoon oil
    • 1 Eggplant, cut into slices
    • 1 small red onion, cut into wedges
    • 8 cherry tomatoes
    • 1 red or green pepper, cut into chunks

    Method –

    1. Soak 4 wooden skewers in water for 30 minutes (this stops them burning).
    2. Mix together honey, seeded mustard and oil.
    3. To assemble, thread veg onto skewers and brush with glaze.
    4. Gill on BBQ until vegetables are tender
    Chicken Skewers

      You will need -

      • 12 bamboo skewers
      • 2kg chicken thigh fillet, trimmed (use breast if you prefer)
      • 1/2 cup lemon juice
      • 2 Tablespoons oil
      • 1 Tablespoon honey
      • 2 Garlic cloves, crushed
      • 2 Teaspoons ground cumin
      • 2 Teaspoons salt
      • 1 Teaspoon ground turmeric
      • 1/2 Teaspoon cayenne pepper
      • 1/4 Teaspoon ground cinnamon

       Method - 

      1. Soak skewers in a shallow dish of cold water for 30 minutes.
      2. To make marinade: Combine all ingredients, and pepper. Mix well and cover. Refrigerate until required.
      3. Cut chicken into 3cm cubes and thread onto skewers. Arrange in a ceramic dish and pour over the marinade. Refrigerate for at least 1 hour.
      4. Preheat a barbecue plate on high heat until hot. Cook skewers, basting with marinade, for 3 minutes each side, or until cooked through.

       Grilled Corn with Parmesan 

      You will need –

      • 8 corn cobs
      • 8 tablespoons unsalted butter (room temp). Oil if you prefer
      • 2 cloves garlic (minced)
      • 1/2 Teaspoon dried thyme
      • Salt and Pepper
      • 1/2 cup freshly grated Parmesan
      • 2 tablespoons chopped fresh parsley leaves

      Method –

      1. Preheat BBQ.
      2. In a bowl place butter, garlic, herbs, and mix into a paste.
      3. Place corn cobs on the heat, turning each side.
      4. Brush on butter and sprinkle over parmesan at end of cooking process.

      Grilled sweet potato salad

      You will need –

      • 4 medium sweet potatoes, peeled and cut into 2cm cubes
      • 1 Tablespoon olive oil
      • 1/2 cup chopped coriander
      • 2 avocados, chopped
      • 1 cob sweet corn, husked
      • 1 can black beans, rinsed and drained
      • 1 red pepper, diced
      • 2 green onions, chopped
      • 2 limes, juiced
      • Salt and Pepper, to taste

      Method –

      1. In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side.
      2. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred.
      3. Let the sweet potatoes and corn cool to room temperature.
      4. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, corriander and avocado.
      5. Squeeze the lime juice over the salad and stir until combined.
      6. Season with salt and pepper, to taste. 
      Salmon parcels

        You will need –

        • Fresh Salmon Fillets
        • fresh dill
        • 2 tablespoons fresh lemon juice
        • olive oil
        • Garlic
        • Aluminium foil

        Method –

        1. Tear off aluminium foil (big enough to fit the salmon).
        2. Place salmon on foil, add oil, dill, garlic, lemon juice.
        3. Make into a parcel and place onto the bbq, cook for 10-15 minutes (or until salmon is cooked through).

        BBQ Grilled Zucchini & Eggplant

        You will need –

        • 3 whole Zucchini
        • 3 whole eggplant
        • ¼ cup olive oil
        • 1 teaspoon Himalayan Pink Salt
        • 1 Teaspoon of black pepper
        • 3 whole lemons, Zested

        Method –

        1. Cut the top and bottoms off all zucchinis & eggplants and slice into quarters.
        2. Place all the zucchini and eggplant in a large zip lock bag
        3. Into the bag add olive oil, salt, 1 tablespoon of lemon zest and the juice of two lemons.
        4. Shake the bag and smoosh it around to make sure the vegetables are evenly coated. Set aside to marinade for 15 minutes
        5. Heat the BBQ grill and brush with oil
        6. Place the vegetables flesh side down and grill until grill marks appear, evenly grill every side.
        7. Sprinkle with salt and enjoy

        Grilled salmon and lemon kebabs

        You will need-

        • 700 grams of skinless salmon fillet, cut into 2 cm pieces
        • 2 Lemons
        • 2 Tablespoons of fresh chopped oregano
        • 2 Teaspoons of sesame seeds
        • 1 Teaspoon of ground cumin
        • ¼ Teaspoon of chilli flakes
        • Olive oil
        • Himalayan Pink Sea Salt
        • Bamboo skewers

        Method –

        1. Heat your BBQ grill and wipe the grates with olive oil
        2. Mix spices, herbs and salt together in a bowl and set aside
        3. Onto your skewer slide on a piece of salmon and a piece of folded sliced lemon, make sure your skewer starts and ends with salmon
        4. Gently wipe the salmon with olive oil and sprinkle with dry spice mix
        5. Grill the salmon to your preferred way

        BBQ asparagus, hazelnut and mint with pomegranate sauce

        You will need –

        • 4 bunches of Asparagus (trim woody ends)
        • Macadamia Oil (or any nut oil)
        • ½ cup dry roasted hazelnuts roughly chopped
        • 1/3 cup fresh mint leaves
        • 2 tablespoons of organic pomegranate juice
        • 2 tablespoons of olive oil

         Method –

        1. Heat your BBQ grill on a medium heat
        2. Making an asparagus raft, thread asparagus through soaked bamboo skewers (push a skewer through each end on the asparagus and stack asparagus 1 cm apart) do this too all the asparagus
        3. Wipe the asparagus down with macadamia oil on both sides
        4. Place and cook on grill for 1 minute on each side then set aside to cool
        5. Unthread the asparagus and place on serving plate
        6. Whisk the juice and oil together then drizzle over the pomegranate
        7. Sprinkle the hazelnuts over the asparagus and season with salt and pepper




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