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Brushed with a paprika glaze, these delicious kebabs are a Spanish take on surf and turf.
Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side 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, scatter with chopped spring onion and eat with your fingers.
Threading the salmon pieces onto two skewers keeps them from spinning when you turn them on the grill.
While this chicken is great, it's the salsa that will keep everyone coming back for seconds.
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Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
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When a Pakistani friend of mine in college introduced me to the little packets of pre-blended seekh kebab spices at our local Indian market, it was something of a revelation. Oh, this is what a balanced spice blend tastes like. That blend had plenty of heat, a good mix of warm spices (I distinctly remember seeing "long pepper" on the ingredients list and wondering what the heck it was), and a hit of acidity in the form of powdered dried mango or papaya. But it wasn't particularly great so much as it was consistent and, more importantly, consistently better than anything else I was cooking at the time. These days, I think we can improve on it a little.
Fresh ginger and a serrano chili bump up the flavor of an otherwise ordinary barbecue sauce.
Transfer to a serving platter and serve immediately with shredded cabbage or Spicy Cabbage and Red Onion Slaw, cucumber, tomatoes, and lime wedges.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate. Working in batches if necessary, place skewers over cooler side of grill, cover, and cook until they are nearly cooked through, about 5 minutes. (If you prefer, you can continue to let them cook through completely on cooler side, for more traditional, color-free results.) Open grill and transfer skewers to hot side. Continue to cook, turning frequently, until well browned on all sides, a few minutes longer.
You can't live by skewered meat alone. These veggie kebabs make a great addition to any grilling menu.
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Don’t braise your short ribs—marinate them with a sweet turmeric and ginger-spiced marinade and grill them.
These paprika-spiced chicken thigh cubes are grilled on a skewer and then topped with a spicy garlic sauce and tomatoes.
These flavor-packed meatballs are delicious whether poached (like in our Sumo Stew (Chanko Nabe) with Shrimp, Meatballs, and Bok Choy), grilled, or baked.
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Hot chili sauce, ginger, and fish sauce give these chicken skewers powerfully fragrant, rich, spicy flavor.
Amchur is dried-mango powder. It has a very tart flavor and is available from Indian groceries or spice shops. If you can't find it, substitute with 1 teaspoon (4g) citric acid powder, or 2 teaspoons (10ml) tamarind paste, or 2 teaspoons (10ml) lime juice. If using tamarind paste or lime juice, incorporate with the other moist ingredients in step 3.
I have been craving kebabs for a while now. Only one way to get rid of that craving! I hope it doesn’t rain tonight…every time I plan to bbq for dinner, it starts raining!
Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
Made a batch of curry or chilli that’s ended up hotter than intended? Find out which...
Toast peppercorns, coriander, cumin, and cloves in a dry skillet over medium heat, tossing and shaking frequently, until fragrant, about 1 minute. Transfer to a spice grinder. Add bay leaves and grind to a fine powder. Transfer to the bowl of a food processor.
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Delicious kebabs best served with a pitta, salad and raita...
The creamy peanut marinade comes together in just minutes. For maximum flavor, we like to soak the chicken for at least three hours.
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These skewers are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.
Pomegranate molasses not only gives these kebabs sweet and tangy flavor, it also helps the meat caramelize when grilled.
The little bits of fatback add an extra layer of deliciousness.
Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
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I recommend that you make up the marinade at least two hours in advance. However, the longer you can marinate the chicken, the better.
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Low in fat and salt this is a great healthy dish that can be enjoyed off the barbeque or from under the grill! You will need 4 skewers for this recipe.
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