Unusual grill recipes from our favourite cooks
Come shower or shine, few things signal the start of the summer like delicious grilled fayre. Today, we’re sharing some unusual grill recipes our Wimbledon caterers love – ideal for weddings, anniversaries, corporate events and more – as well as some of our personal grilling tips. Read on, and enjoy!
1. Korean chicken kebabs
This tongue-tantalising unusual grill recipe from BBC Good Food is just the thing to feed a crowd, with a little going a long way.
Ingredients
Skewers
- 12 chicken thighs
- 2 tbsp soy
- 1 tbsp sesame oil
- Piece of freshly grated ginger
- 4 sliced spring onions
Glaze
- 4 tbsp Korean chilli paste
- 2 tbsp honey
- Juice of half a lime
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp sesame seeds
Method
- Assemble the skewers, then leave to marinate in the soy, sesame oil and ginger.
- Mix the ingredients for the glaze, then fire up the grill.
- Cook the skewers until they’re almost ready, then coat in the glaze and return to the heat for the last few minutes.
- Your skewers are ready when the juices run clear and there’s no sign of pink flesh.
2. Grilled pineapple with lime dip
Up for something sweet? This fruity little number is from Taste of Home, and we’ve done the hard work and converted the American measures to metric.
Ingredients
Pineapple
- Fresh pineapple, wedged
- 50g brown sugar
- 3 tbsp honey
- 2 tbsp lime juice
Dip
- 85g cream cheese
- 60g greek yoghurt
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp grated lime
Method
- Coat the pineapple in the sugar, honey and lime juice and leave to marinate for around 1 hour.
- Beat the cream cheese, add the yoghurt, then the sugar and lime.
- Grill the pineapple until golden brown, then serve.
3. Lamb and apricot sosaties
We love this recipe from Delicious Magazine, inspired by South African cuisine. Apricot and lamb are a winning combination, but the fragrant glaze balances perfectly between sweet and savoury. As unusual grill recipes go, this one’s sure to be a winner!
Ingredients
Kebabs
- 900g lamb (preferably neck fillet)
- Small diced red onion
- 200g dried apricots
Marinade
- 2 tsp cumin
- 2 tsp coriander seeds
- 4 cardamom pods
- 2 tbsp olive oil
- Small chopped red onion
- 3 chopped bay leaves
- 1 tsp salt
- 2 crushed garlic cloves
- 1 tsp turmeric
- 1 tsp cinnamon
- 5 tbsp apricot jam
- 5 tbsp red wine vinegar
Method
- Assemble the skewers, alternating the lamb, onion and apricots. Meanwhile, toast the seeds and pods until fragrant, then grind in a pestle and mortar.
- Heat the oil and cook the onion, bay and salt until soft.
- Add the garlic, spices and crushed seeds, then add in the jam and vinegar.
- Once you have a sticky sauce, leave to cool, then pop the skewers in to marinade (overnight, if possible).
- Grill until the lamb is pink inside but charred on the outside.
Top grilling tips
Here are some parting words of advice from our team of Wimbledon caterers, ensuring you get the grill just right, every time – whether it’s for trying out our unusual grill recipes or turning up the heat for a tried-and-tested family favourite.
- Always preheat your grill. If it’s an outdoor grill – like a barbecue – keep the lid on it for around 15 minutes. Heating like this means the meat will sear and not stick.
- Use a timer when cooking – it might be underdone one minute, but burnt the next! Alter cooking times if the weather’s windy.
- Try not to flip your meat too often. This makes it cook more evenly.
- Always clean your grill afterwards with a wire scourer or metal brush.
- The best indicator of cooked meat is the temperature, however most meats should be cooked until they no longer contain any raw or undercooked parts (exceptions being steak, lamb and certain other red meats). If you’re unsure, leave on for longer.
Get in touch with our team of cooks
Whether it’s Epsom, Kingston, Wimbledon or central London, our team of caterers will ensure your event goes smoothly. Get in touch to find out more and enquire about what unusual grill recipes we can whip up for you!
