Tag: BBQ

BBQ Steak Kebabs

BBQ Steak Kebabs

INGREDIENTS

  • 1/2C Soy Sauce (gluten free)
  • 1/3C Lemon Juice
  • 1/4C Garlic Infused Oil
  • 1/4C Olive Oil
  • 1 tsp Pepper, ground
  • 1 tsp Salt, ground
  • 650g Tenderised BBQ Steak
  • 16 Wooden Kebab Sticks

INSTRUCTIONS

  1. Add the soy sauce, lemon juice, garlic infused oil, olive oil, pepper, and salt to a bowl and mix.
  2. Cube the steak into 2×2 pieces approximately and add to the marinade.
  3. Marinade for a minimum of 30 minutes, up to 24 hours.
  4. Soak the kebab sticks in water for at least 1 hour before threading the steak.
  5. Add the steak cubes onto the wooden sticks, about 6 pieces per stick.
  6. Pre-heat the BBQ to high, then add the steak kebabs onto it. Cook for about 10 minutes until cooked through, turning occasionally to brown all four sides.
  7. Remove once cooked then serve while warm.

SERVE WITH

BBQ potatoes, BBQ carrots, and BBQ green vegetables, or serve with a green salad.

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BBQ Lemon and Butter Carrots

BBQ Lemon and Butter Carrots

INGREDIENTS

  • 2-3 Carrots, medium-large, chop lengthways and then 1.5cm wide
  • 1/4C Lemon, juiced
  • 1 Tbsp Butter
  • Pepper, to taste, about 1/4-1/2 tsp
  • Salt, to taste, about 1/4 tsp
  • Parsley, handful, finely diced

INSTRUCTIONS

  1. Line a bowl with two 30-40cm lengths of baking paper, making a cross.
  2. Add the carrots, butter, and lemon, along with the salt and pepper.
  3. Mix through.
  4. Fold over the baking paper to make a secure parcel.
  5. Place a 40cm piece of aluminum foil on your bench.
  6. Turn the parcel over, so that the fold faces the bottom, and place it into the middle of the aluminum foil. Fold your foil over the baking paper to make a secure parcel with the fold at the top.
  7. Place your parcel into a hot BBQ, aluminum foil fold side down, and cook for 20 minutes, until cooked through.
  8. Unfold your layers onto your serving dish or bowl.
  9. Scatter your parsley over the carrots, and serve while warm.
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BBQ Butter and Garlic (Oil) Potatoes

BBQ Butter and Garlic (Oil) Potatoes

INGREDIENTS

  • 4 Potatoes, medium-large, chopped into roughly 2x1cm cubes
  • 1 Tbsp Butter
  • 1 Tbsp Garlic Infused Oil
  • Salt, ground, to taste (about 1/4-1/2 tsp)
  • Pepper, ground, to taste (about 1/2 tsp)
  • Parsley, small handful, finely diced

INSTRUCTIONS

  1. Line a bowl with two 30-40cm lengths of baking paper, making a cross.
  2. Add the potatoes, butter, and garlic infused oil, along with the salt and pepper.
  3. Mix through.
  4. Fold over the baking paper to make a secure parcel.
  5. Place a 40cm piece of aluminum foil on your bench.
  6. Turn the parcel over, so that the fold faces the bottom, and place it into the middle of the aluminum foil. Fold your foil over the baking paper to make a secure parcel with the fold at the top.
  7. Place your parcel into a hot BBQ, aluminum foil fold side down, and cook for 20 minutes, until cooked through.
  8. Unfold your layers onto your serving dish or bowl.
  9. Scatter your parsley over the potatoes, and serve while warm.
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