Many people worry, well… not worry as such, it is just BBQ’ing… Many people get Tandoori Chicken and Chicken Tikka mixed up. Rather than get into a debate whereby I will be wrong and get a load of emails let me just start by explaining how I see the difference. It is in two parts, BBQ Chicken Tikka can be quite dry and spicy whereas BBQ Chicken Tandoori is moist, nice and not as spicy.

Traditionalists will point out that Tandoori is also a type of oven but hey, lets just stick to what we know.

Anyway, back to the BBQ Recipe for Tandoori Chicken.

Ingredients needed for BBQ Chicken Tandoori (to serve 5/6)

5 or 6 Chicken Breasts

200ml natural yogurt

Handful of chopped coriander to serve

2tsp garam masala

1 lemon, grate the rind and squeeze the juice

1/2tsp ground cumin

1.5inch ginger, grated

1/2tsp cayenne pepper

2tsp tomato puree

3 cloves garlic, crushed

Step by Step Guide to Making BBQ Tandoori Chicken

1. Get all of the ingrdients (apart from Chicken and Coriander) in a food processor and blend until smooth or place in mixing bowl and mix well. If blended, pour ingredients into mixing bowl

2. Cut your chicken breasts into chunks (3 per breast)

3. Mix the chicken breasts with the marinade and leave to marinade for at least 2 hours and preferably overnight

4. Once marinaded place each chink onto individual skewers

5. Cook normally on a medium to high BBQ for 5 or so mins (or until cooked) turning occasionally

6. Serve with a yogurt dip and coriander (natural yogurt, chopped cucumber, lemon, chopped de-seeded chilli, all mixed together)

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We have been making Garlic Bread on our BBQ now for years but I only realised this weekend that we don’t have our recipe on here, so here goes.

This Barbecue Recipe is for four people.

Ingredients:

1 x Baguette (ready baked)
3 x cloves of garlic (2 if you have a meeting the next day)
Handful of parsley, finely chopped
175g of butter (marge does not work so well with this recipe)
1 x deseeded, finely chopped red chilli (optional, for an extra kick)
Tin foil to wrap the baguette

Step by step recipe guide to making Garlic Bread on the BBQ:

1. Soften the bread (15secs in microwave should do the trick)
2. Add all the other ingredients to the butter and mix together well
3. Slice your baguette taking care not to cut all the way through
4. Use a butter knife to smear the butter between the slices, really go to town and use all the butter
5. Wrap the baguette in tin foil
6. Place onto a medium to hot grill and leave for 15 minutes – make sure the bread is hot throughout and the butter has melted
7. Tuck in!

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This is a simple barbecue recipe we have been looking forward to trying out on the BBQ all winter. It has just the right amount of tang to become a real BBQ Recipe classic.

As ever, we start with the ingredients and then go through the step by step guide. Our ingredients are catering for 4 people.

1.25kg of boneless leg of Lamb

For the Marinate:
2 x 400g canned tomatoes
1 x onion, chopped
2 x cloves of garlic, finely sliced
2 tbsp paprika
2 tbsp Worcester sauce
1/2 tsp of Tabasco sauce
1 x stick of celery
4 tbsp brown sugar

Step By Step Guide to Making Sweet Tomato BBQ Lamb

1. Place all of your ingredients into a saucepan (apart from the Lamb), stir and bring to the boil
2. Leave to simmer on a low heat for 45 minutes
3. Leave to cool
4. Either in a blender, or by pressing with the back of a serving spoon, blend the sauce
5. Pour over the Lamb and leave to marinate ideally overnight, or for at least 1hr

Cook over a medium to hot grill for approx 1hr & 45mins to 2hrs.

Tuck in and enjoy…

NOTE: for recipes that need a longer cooking time like this you will need to top up your coals half way through to make sure they are keeping the meat at the right cooking temperature.

To make this more simple, you will need a Kettle Charcoal Starter. You can light your bag of charcoal in one of these about 10-15 mins before you need the charcoal and then just pour the hot and ready coal onto your BBQ.

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What an amazing weekend… not only with the weather but also the fact that this website recieved more hits over the weekend than at any time before! Thanks so much to everyone who sends in emails and pictures of what you have been up to.

We have loads of new features and competitions lined up for the rest of the summer and if you have a question, idea or some funky BBQ pics, please send them in to andy@petoba.com.

Moving on to this mornings iLoveMyBBQ.com blog we had another lovely side dish this weekend which was Chunky Potato Salad and so we decided to write up the recipe as it is soo easy to make.

You will need (to feed 5/6)

Small bag of new potatoes (if in doubt, around 25 of the little fella’s)

Mayonnaise (we go for healthy option cos Cairo is expecting)

Spring Onions (bunch of)

Chives (pack of from tesco, or a load from your garden)

Bunch of Mint (say, 10 large leaves)

How to make:

1. Pop a large pan of water on the cooker to boil and once the pan is boiling, add the spuds and cook for roughly 15-20 mins (don’t peel – just wash the spuds before)

2. Whilst your spuds are boiling, finely chop your mint, chives and spring onions and place in the bowl you will be serving the dish in and mix them all up.

3. Once the spuds are cooked drain and refresh them (refresh is just a posh way of saying let the cold tap run over them until the spuds are cold). If you are unsure that the spuds are cold in the middle, why not eat one, chef’s perks and all that.

4. Once the spuds are cold, chop the bigger ones into chunky pieces and then put them all into your mixing bowl.

5. Pour on some Mayo. It is difficult to say how much, it depends on your taste. We like enough to just have a little coating on, but some like it really creamy.

6. Mix everything together and then leave in the fridge for 30 mins (at least) to cool.

When you get it out of the fridge you will immediately be hit with the smell of the mint, fricking awesome!

Why not send in pictures of your own potato salad? Send them to andy@petoba.com

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