Keep it lubricated ( oil it with a tightly folded paper towel dipped in oil and drawn across the bars of the grate )
Make sure all the pieces of food are of uniform thickness . This ensures even cooking.
Turn your steaks with a tongs; don’t stab them with a grill fork. A fork punctures the meat , releasing the juice.
Serves : Four to six Time required : Approximately 20 minutes plus refrigeration time
500 g fish ( preferably seer fish ) 3 tablespoon lemon juice ½ tablespoon pepper 1 tablespoon olive oil 10 cloves garlic , chopped A handful of finely chopped coriander leaves 10 leaves of fresh Italian basil or dried basil leaves 1 thinly sliced onion rings Salt to taste
1, Cut the seer fish into 2.5 cm cubes and set aside.
2, Mix the olive oil , lemon juice , pepper , chopped garlic , coriander , basil and salt together.
3, Add the fish to this marinade and mix well.
4, Add the thinly sliced onion rings over the marinated fish and refrigerate for not more than 1 ½ hours.
5, Skewer the cubes of marinated fish and barbeque over a coal fire , ensuring the fish does not touch the grill .
6, Add the thinly sliced onion rings over the grill and serve over the barbequed fish when cooked.
Serves : Six Time required : One hour
6 medium sized zucchini courgettes , washed and cut 5 cm x 5 cm 3 medium sized red onions , peeled and cut into 6 wedges 3 red bell peppers , seeded and cut into 5 cm X 5cm pieces Olive oil to coat Barbeque spice rub to taste Salt to taste Freshly ground black pepper A few wooden skewers
How to prepare barbeque spice ?
60 g ground black pepper 60 g sweet paprika 60 g salt 10 g garlic powder 15 g Cayenne powder 5 g chilli powder A large pinch dried thyme
Mix all the ingredients together . Set aside till ready to use.
1, Place the vegetables on the skewer in this order – zucchini , onion , pepper , zucchini , onion , pepper , and zucchini. Rub the brochettes with a little olive oil.
3,Sprinkle the salt , pepper and generous amount of the barbeque spice rub evenly on the brochettes.
4, Grill the brochettes over medium heat for approximately 8 minutes on each side or until the vegetables are tender but not mushy.
5, Serve over mixed vegetables rice.
Serves : Four Time required : 20 minutes plus overnight marinating time
4 lamb steaks ( about 250 g each ) Slices of lemon Handful of fresh mint leaves
Ingredients for the marinade
2 tablespoon olive oil 1 teaspoon finely chopped mint leaves Grated rind and juice of one big lemon 2 cloves garlic, crushed 2 spring onions, finely chopped 1 teaspoon freshly ground black pepper
Salt to taste
1, Mix marinade ingredients together.
2, Place the lamb in a shallow bowl and pour the marinade over and mix it well into the meat.
3, Refrigerate for 6- 8 hours or overnight.
4, Drain the marinade from the lamb and put onto a hot barbeque grill.
5, Baste the lamb steaks with the marinade juice while grilling.
6, Grill for 15 to 20 minutes.
7, Garnish with fresh mint leaves and serve with slices of lemon.