A barbecue isn’t a barbecue without an array of amazing side dishes also on the table. You will probably be used to making most of these in your kitchen, but your BBQ can be utilised to add a twist to many otherwise basic sides.
You may even wish to use your barbecue to prepare these dishes alongside your ordinary evening meals, and they can all be adapted to be cooked inside if the British weather isn’t at its best.
BBQ Side Dish Ideas
Here are our picks of the best recipes to accompany your barbecue should you want more than a bland lettuce-based salad:
Cheesy Corn on the Cob
You need:
- One corn cob per serving
- 4 tbsp mayonnaise
- A drizzle of olive oil
- Salt and pepper to taste
- 90mg hard cheese – parmesan and pecorino are perfect
Soak the corn cobs for at least 15 minutes in cold water before grilling over medium-high heat for 10-15 minutes, until starting to blacken. Lightly oil the grate first and remember to turn the corn frequently.
Meanwhile, mix the mayonnaise and olive oil in a large bowl with the salt and pepper. You can add any spices you may like at this point if you desire, such as paprika or chilli powder. Grate the hard cheese into another bowl.
When the corn is ready, roll in the mayonnaise then in the cheese. Shake off any excess and enjoy.
Barbecued Baked Beans
You need:
- 3 tins mixed bean salad, drained and rinsed
- 1 tin Baked Beans in tomato sauce
- ½ cup BBQ sauce
- 2 tbsp brown sugar
- Dutch oven/casserole dish suitable for use with barbecues, with lid
- Tin foil to cover
Combine all of the ingredients in the casserole dish. Pop the lid on and bake over medium-high heat for 15-20 minutes or until heated thoroughly.
The recipe can be used with any bean type. You can add mustard or spices to the mixture too if you want a bit of a kick.
Grilled Garlic Mushroom Kebabs
You need:
- 3 medium mushrooms per skewer
- 2 tbsp olive oil
- 3 minced garlic cloves
- 2 tbsp minced parsley
- ¼ cup lemon juice
Mix the oil, lemon juice, parsley and garlic in a small bowl. Skewer the mushrooms horizontally, and brush with the garlic mixture. Grill over medium heat for around 7 minutes until tender and charring. Pour over any remaining garlic mixture before serving.
Foil-Wrapped Herby Baby Potatoes
You will need:
- 750g new potatoes, par-boiled for 5 minutes
- 2 tbsp olive oil
- 2 tbsp dried mixed herbs
- Coarse sea salt to taste
- Tin foil
Light your barbecue to medium-high heat. Drain and steam dry the potatoes for two minutes and then coat with the oil and herbs. Transfer to a large sheet of tin foil and ensure each potato sits flat against the foil. Wrap the tin foil tightly to cover the potatoes, and then double wrap with another sheet of foil.
Cook on the barbecue grate for about ten minutes, until thoroughly cooked and soft. Remove from tin foil, sprinkle with salt and serve.
Greek Halloumi and Veg Kebabs
You need:
- 2 medium courgettes, halved and thickly sliced
- 1 large red onion, wedged and separated into slices
- 250g halloumi cheese, cut into 16 chunks
- 16 cherry tomatoes
- 1 yellow pepper
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
This recipe will make 8 kebabs, so adjust to suit. Thread all of the vegetables and halloumi onto the skewers, and mix the oil, lemon juice and mustard in a small bowl. Arrange the kebabs on the BBQ rack and baste with the mustard mix, frequently turning for five minutes until the cheese is golden and vegetables are tender.
Barbecue Sweet Potatoes
You need:
- 1 medium sweet potato per serving
- 4 tsp olive oil
- Coarse sea salt
- 4 tbsp Greek yoghurt
- Tin foil
Rub each potato with the olive oil and salt, and double-wrap individually in tin foil. Put potatoes directly on barbecue grates and cook for 15 minutes, turn and cook for 15 more minutes. Check they’re cooked through, then remove. Split open and top with yoghurt to serve.
Aubergine, Tomato and Goats Cheese Stacks
You need:
- 2 medium aubergines, sliced into ¼ inch rounds
- 4 large tomatoes, sliced
- 250g goats cheese
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
Mix the balsamic vinegar and oil in a small bowl. Coat each slice of aubergine in the mixture and stack a slice of tomato and goats cheese between two slices of aubergine. Lightly oil the grill grate and place aubergine stacks on top. Cook for about 6 minutes on each side.
You can substitute the goat’s cheese with mozzarella if you prefer the taste.
