Tzatziki BBQ Recipe

Side dishes are a really simple way to add something extra to your BBQ. One of our favourites is the Tzatziki (tsatziki). Most people buy these ready made from the supermarket but there is really no need as it is very simple to make.

So here you go, a step by step guide to making your own brilliant BBQ Side Dish, Tzatziki…

Tzatziki is best served with Lamb BBQ dishes…

Ingredients to Serve 4-6

1 Cucumber, peeled and roughly chopped into small-ish chunks

300ml Natural Greek Yoghurt, stirred well to make smooth

Pinch of salt

Pinch of pepper

7 Spring Onions finely chopped

3 cloves of garlic, crushed

Handful of mint leaves, chopped up

Step by Step Guide to Making Tzatziki BBQ Side Dish

1. Place all of the ingredients into a bowl and mix together well

2. Place in serving dish, cover, refridgerate

3. Done, it really is that simple!

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iLoveMyBBQ.com BBQ Zone

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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Tovey Tomato Salsa

Everyone concentrates far too much on the main meat for the BBQ without preparing great side dishes and we have a few favourites we wanted to share.

Tovey Tomato Salsa

This side dish is fantastic with all BBQ meats, but we really think it works best with strong fish BBQ dishes.

What you will need (to feed 6):

7 x Tomato – nice plump ones

2 x Large Onions

Few sprigs of mint

2 x tblspoon Vinegar

Juice of one freshly squeezed lemons

3x Red Chilli’s (half and de-seed)

Black pepper

Parsely, Corriander,

Lug of Olive Oil (about 1 tblspoon)

How to make

1. Finely chop the onion, tomatos, de-seeded chillis, parsely, corriander and mint and add to a bowl.

2. Pop in your olive oil and lemon juice, black pepper and vinegar and mix everything together.

3. Place in fridge and leave for at least an hour before serving.

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