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  • Writer's pictureBex

Fire up the Barbie!

To celebrate the start of the BBQ season, and National BBQ Week, we have come up with a BBQ spread that uses each and every one of our dressings and marinades. Simple, quick and very tasty, all these dishes will pack a punch and offer something to suit all tastes.


These fresh, spicy kebabs taste amazing, and are a guaranteed crowd pleaser!

Makes 15


4 skinless chicken breasts cut up into chunks

1/2 bottle of Lincolnshire Drizzle BBQ Marinade

20 button mushrooms

20 cherry tomatoes

2 large red peppers seeded and cut into large chunks


In a large bowl mix the chicken chunks with the BBQ Marinade and leave for 2 hours adding the mushrooms

for the last 1/2 hour. Thread the chicken, tomatoes, mushrooms and peppers onto 15-20 wooden skewers,

then cook on the BBQ for 15-20 minutes or until the chicken is thoroughly cooked and golden brown.

Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on

a platter and watch them disappear!.


Morroccan BBQ Chicken

Bursting with so many aromatic flavours and one of the tastiest BBQ chicken recipes you'll have every tried.

Serves 4


4 Chicken Breasts

4-6tbs Morroccan marinade to coat

Chopped parsely

Red Chillies chopped


Pound chicken until evenly thinned out and place in a large resealable bag.

Pour Morroccan Style marinade over chicken

Add parsley Chillies if using

Marinade in refrigerator for around 2 hours.

Cook on the BBQ until cooked through basting with more marinade from time to time.


Balsamic, Tomato & Mozzarella salad

The perfect side dish at any BBQ with the sweet tomatoes, creamy mozzarella and tangy Balsamic dressing.

Serves 4


3-4 tbs Balsamic Dressing

25 g (1oz) pine nuts

3 ripe beef tomatoes, sliced

125 g pack buffalo mozzarella, drained and torn into bite-sized pieces

15 small basil leaves


Put the pine nuts into a dry frying pan and toast, stirring, for 3min. Set aside for a few minutes to cool.

Arrange the tomatoes and mozzarella on a large plate or shallow dish, season and drizzle with the dressing. Scatter the pine nuts and basil on top and serve.


Lemon BBQ Salmon

The zest taste of lemon complements the salmon perfectly.

Serves 4


4 salmon breast

4-6 tbsp Lemon Dressing

Chopped parsley

Place the salmon fillets onto foil and drizzle over the lemon dressing

Wrap each fillet in the foil

Cook on the BBQ for 5-10 mins until cooked to your taste.

Serve with Asparagus drizzled with lemon dressing and cooked on the BBQ. Drizzle over more lemon dressing when cooked.


Chilli beef skewers with chilli veg rice

A bit of spice to appeal to those who like it hot!

Serve 4


2 sirloin or rump steaks, fat trimmed, cut into long strips

Lincolnshire Drizzle Sweet Chilli dressing

150g long grain rice

400g cans black beans, rinsed & drained

2 shallots, finely diced

1 ripe avocado, chopped into small chunks

¼ cucumber, chopped into small chunks

Fresh coriander & 1 lime to serve

1 lime to serve

200ml Greek yogurt or natural yogurt, to serve

You'll also need

6 large or 12 small metal skewers


Drizzle a couple of tbsp’s of Sweet Chilli Dressing all over the steak strips in a non-metallic dish.

Give everything a good mix to coat, then marinate in the fridge for at least 30 mins, or up to 2 hrs.

Rinse the rice and put in a saucepan with triple the volume of water.

Bring to the boil, then lower the heat, cover and simmer gently until cooked. Drain any remaining liquid, then spread on a tray to cool quickly.

When the rice is almost cool, stir in a couple of tbsp’s of Sweet Chilli Dressing with the black beans, shallots, avocado and cucumber.

Thread the beef onto 6 large or 12 small skewers cook on the BBQ for 3-4 mins each side, depending on how well cooked you like your steak.

Serve the rice on a platter with the skewers, lime wedges, yogurt mixed with lime zest and black pepper.

Drizzle with more chilli dressing if you like it hot!


Asian Salad with Orange & Ginger Dressing

And for those who like a taste of Asian cuisine, this dish fresh & crunchy and very delicious!

Serves 4


4-6tbsp Orange & Ginger Dressing

2 carrots, grated

! red pepper, finely diced

2 celery stalks, finely diced

1/4 medium red onion, finely diced

Tbsp of chopped parsley

2 tablespoons toasted sesame seeds

Optional: roasted peanuts, almonds, or cashews to garnish


Toss all the salad ingredients together in a medium-sized bowl. Pour over the dressing and toss to coat.

Garnish with roasted peanuts, almonds or cashews if using.

That's it, enjoy!


Mixed leaf raspberry salad with Gorgonzola and honey roasted walnuts

The sweet Raspberry & Mint dressing complements the tangy Gorgonzola perfectly.

Serves 4


90g bag of mixed Rocket, Baby Leaf Spinach and Watercress

½ medium sized red onion, sliced

75g raspberries

70g gorgonzola or blue cheese, crumbled

1 cup honey roasted chilli walnuts

4-5tbsp Lincolnshire Drizzle Raspberry & Mint dressing

Salt and pepper to taste


Combine the spinach, sliced red onion, raspberries, crumbled gorgonzola and honey roasted walnuts in a salad bowl.

In a small bowl, whisk the raspberry vinegar, olive oil, salt and pepper until well blended.

Add the raspberry vinaigrette to the salad and toss well. Top with a few parsley leaves.

Serve immediately

To make honey roasted chilli walnuts simply coat walnuts in 2-3 tbsp of Lincolnshire Drizzle Sweet Chilli Dressing and honeys the. Place the walnuts on a parchment paper covered baking sheet.

Bake for about 15-20 minutes, turning the walnuts at least once during that time

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