How to celebrate Father's Day with a BBQ Feast

How to celebrate Father's Day with a BBQ Feast

Father's Day is a time to honour and celebrate the special men in our lives, and what better way to do that than with a mouth-watering feast cooked on a charcoal BBQ? Let's dive into a collection of five irresistible recipes that will make your Father's Day celebration unforgettable. From succulent roasted chicken and classic BBQ burgers to a flavour-packed rib eye with chimichurri, delectable shawarma, and tender lamb shoulder with mojo verde, these dishes are sure to impress and satisfy. Gather your family, fire up the grill, and treat Dad to a day filled with delicious food and cherished memories.
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Father's Day is the perfect occasion to fire up the charcoal BBQ and indulge in a hearty feast. Here are five mouth-watering recipes that are sure to make the day special. From succulent roasted chicken to flavourful lamb shoulder with mojo verde, these recipes are designed to impress.

1. Roasted Chicken

Ingredients:

  • 1 whole chicken (about 1.5 kg)
  • 2 tbsp olive oil
  • 1 lemon, halved
  • 4 garlic cloves, crushed
  • 1 bunch fresh thyme
  • Salt and pepper to taste

Instructions:

  • Prepare the BBQ for indirect grilling. Place a drip tray in the centre and arrange the charcoal around it.
  • Rub the chicken with olive oil, then season generously with salt and pepper.
  • Stuff the cavity with lemon halves, garlic, and thyme.
  • Place the chicken on the grill over the drip tray. Cover and cook for 1.5-2 hours, until the internal temperature reaches 75°C.
  • Let the chicken rest for 10 minutes before carving.

2. Classic BBQ Burger

Ingredients:

  • 500g ground beef
  • 1 small onion, finely chopped
  • 1 egg
  • 1 tbsp Worcestershire sauce
  • Salt and pepper to taste
  • Burger buns
  • Desired toppings (lettuce, tomato, cheese, pickles, etc.)

Instructions:

  • Mix the ground beef, onion, egg, Worcestershire sauce, salt, and pepper in a bowl.
  • Form the mixture into four equal patties.
  • Preheat the BBQ to medium-high heat.
  • Grill the patties for about 5-7 minutes per side, or until they reach your desired doneness.
  • Toast the burger buns on the grill for 1-2 minutes.
  • Assemble the burgers with your favourite toppings.

3. Rib Eye with Chimichurri

Ingredients:

  • 4 rib eye steaks
  • Salt and pepper to taste
  • Olive oil

Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped
  • 4 garlic cloves, minced
  • 2 tbsp fresh oregano, chopped
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp red pepper flakes
  • Salt and pepper to taste

Instructions:

  • Season the rib eye steaks with salt and pepper, then drizzle with olive oil.
  • Prepare the BBQ for high heat.
  • Grill the steaks for 4-5 minutes per side for medium-rare, or to your preferred doneness.
  • For the chimichurri, mix all the sauce ingredients in a bowl.
  • Serve the steaks with a generous spoonful of chimichurri on top.

4. BBQ Shawarma

Ingredients:

  • 500g boneless chicken thighs, cut into strips
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste

Instructions:

  • In a bowl, combine the olive oil, lemon juice, garlic, spices, salt, and pepper.
  • Add the chicken strips and marinate for at least 2 hours, preferably overnight.
  • Thread the chicken onto skewers.
  • Preheat the BBQ to medium-high heat.
  • Grill the chicken skewers for about 10-12 minutes, turning occasionally, until cooked through.
  • Serve with pita bread, fresh salad, and a dollop of yoghurt sauce.

5. Lamb Shoulder with Mojo Verde

Ingredients:

  • 1 lamb shoulder (about 2 kg)
  • Salt and pepper to taste
  • Olive oil

Mojo Verde Sauce:

  • 1 bunch fresh coriander, chopped
  • 2 garlic cloves
  • 1 green chilli, seeded
  • 1 tsp ground cumin
  • 1/4 cup olive oil
  • 2 tbsp white wine vinegar
  • Salt to taste

Instructions:

  • Season the lamb shoulder with salt and pepper, then drizzle with olive oil.
  • Prepare the BBQ for indirect grilling.
  • Place the lamb on the grill over indirect heat. Cover and cook for 2.5-3 hours, until the meat is tender and pulls away easily.
  • For the mojo verde, blend all the sauce ingredients in a food processor until smooth.
  • Serve the lamb shoulder with a generous drizzle of mojo verde.

These recipes are designed to bring out the best in your BBQ, ensuring a delicious and memorable Father’s Day celebration. Enjoy!

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