10x easy barbecue recipes | Elien's Cuisine - Tasty and easy recipes (2024)

Summer is in full swing and what should certainly not be missed during the summer is a barbecue with all the trimmings. Nice company, summer weather, tasty drinks, nice music in the background, grilled garlic bread with mozzarella :-), a whole range of salads and of course a load of grilled meat or fish. However, if you want to be a little more original with grilled meat or fish at your next BBQ, then you should definitely take a look at these “10 easy barbecue recipes”. I'll even give you 2 delicious vegetarian options and a dessert 🙂

And you also need some inspiration for original side dishes. Then be sure to check out this blog post >14x side dishes for the BBQ

  • Whole chicken on the BBQ
  • Pork tenderloin on the BBQ
  • Sticky chicken Wings
  • Salmon satay with cucumber salad
  • Marinated steak with peach salsa
  • Groentesatés met halloumi
  • Greek chicken satay
  • Mediterranean kofta
  • Grilled lettuce
  • Fruit skewers on the BBQ

Whole chicken on the BBQ

10x easy barbecue recipes | Elien's Cuisine - Tasty and easy recipes (1)


  • 1 kip
  • 1 tbsp smoked paprika powder
  • 1 tsp cayenne pepper
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • 1 tsp chili flakes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp brown sugar
  • 2 tbsp BBQ sauce
  • 1 red pepper
  • 2 to 3 lens-ui
  • Flat-leaf parsley or coriander
  • 1 can of beer
  • Olive oil

Preparation method

Prepare the BBQ.
It should have a temperature of approximately 190° when the chicken is placed in it
For the rub:
Mix the smoked paprika powder with the cayenne pepper, ground coriander seeds, ground cumin seeds, chili flakes, salt, pepper and brown sugar. Rub the chicken with olive oil.
Rub the chicken completely in the rub (both inside and outside).
Open the can of beer and pour half of the beer from the can (or drink half of it 😉 )
Lower the chicken over the can of beer. Make sure that the can with the chicken can remain upright. Roast the chicken for about 70 minutes in a closed BBQ or in the oven. Rub the chicken with the BBQ sauce during the last 10 minutes.
To serve:
Chop the red onion finely.
Coarsely chop the parsley and parsley/cilantro.
Remove the chicken from the BBQ, carefully remove the can and let the chicken rest for 10 minutes. Just before serving, sprinkle the finely chopped red pepper, spring onion and parsley/cilantro over the chicken.

Serve with fried potatoes, lettuce and tomatoes

Pork tenderloin on the BBQ

10x easy barbecue recipes | Elien's Cuisine - Tasty and easy recipes (2)

Pork tenderloin ingredients (4 persons)

  • 1kg pork tenderloin
  • 3 cloves of garlic
  • 2 limes (juice)
  • 1 1/2 el rodewijnazijn
  • 1 1/2el worcestersaus
  • 1 ui
  • 2 tsp cumin powder
  • 3 tsp chili flakes
  • 3 tbsp olive oil

Tomato and pepper salsa ingredients

  • 1 (small) rode ui
  • handful of parsley
  • 125gr cherry tomatoes
  • 1 red pepper
  • 50ml olijofolie
  • 2el rodewijnazijn
  • 1 1/2 tsp smoked paprika powder
  • pinch of sugar
  • pepper and salt

Preparation method

Start with the marinade for the pork tenderloin.
Peel the garlic cloves and chop finely, the same for the onion.
Mix the finely chopped garlic and onion with the juice of the limes, red wine vinegar, Worcestershire sauce, cumin powder, chili flakes and a pinch of salt.
Pour over the pork tenderloin and let marinate for a few hours.
You can even do this the night before to get extra flavor into the meat.
For the tomato and pepper salsa.
Peel the red onion and cut into coarse pieces.
Remove the seeds from the pepper and cut into large pieces.
Halve the cherry tomatoes.
Place the onion, pepper, cherry tomatoes, parsley, olive oil, red wine vinegar, smoked paprika powder, pinch of sugar and salt and pepper in a blender/food processor.
Mix into a coarse sauce, some pieces may still be visible.
Place in the refrigerator until before serving.
Remove the meat from the refrigerator about 30 minutes before grilling to allow it to reach room temperature.
Grill the pork tenderloin on the BBQ for about 20 minutes, turning regularly.
Remove from the grill and let rest in aluminum foil for another 5 minutes.
Serve the pork tenderloin with the tomato and pepper salsa and, if desired, fried potatoes and lettuce.

Sticky Chicken Wings

10x easy barbecue recipes | Elien's Cuisine - Tasty and easy recipes (3)

Ingredients (4 persons)

  • 12 chicken wings (or drumsticks)
  • 1 (small) ui
  • 1 green pepper/jalapeno
  • 240gr cherry jam
  • 1 lime (juice)
  • Pepper and salt
  • Olive oil/butter

Preparation method

Finely chop the onion and green pepper.
Heat a stew with a dash of olive oil or a knob of butter.
Fry the onion until nice and translucent.
Add the chopped pepper and fry for another minute.
Place the onion and pepper in a blender (or food processor) together with the jam and lime juice.
Mix until smooth, pour this mixture back into the stew and bring to the boil.
Let it simmer gently for a while.
Season with salt and pepper.
Set aside (you can easily do this in advance).

Heat the BBQ or a grill pan.
Fry the chicken for 15 minutes on a low heat.
Then place in a bowl and coat the chicken with the marinade (be sure to have some leftover marinade).
Bake the chicken for at least another 15 to 20 minutes until it is nicely cooked, golden brown and sticky.
At the end, coat the chicken again with the marinade and fry briefly.
Serve immediately

Salmon satay with cucumber salad

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Salmon satay ingredients (4 persons)

  • 75gr yoghurt
  • 1 clove of garlic
  • 1 tsp grated ginger
  • 2tl garam masala
  • 1 tbsp finely chopped coriander
  • 2 tbsp lime juice
  • 500gr salmon fillet
  • 2 red onions
  • Pepper and salt

Extra > satétokjes

Cucumber salad ingredients

  • 1/2 cucumber
  • 125gr yoghurt
  • 1 tbsp finely chopped coriander or parsley
  • 1 tbsp finely chopped mint
  • 1 shallot or red onion
  • 1 tbsp lime juice
  • cayenne pepper
  • Salty

Preparation method

For the salmon:
Start by making the marinade. To do this, mix the yoghurt, finely chopped garlic, grated ginger, garam masala, coriander, lime juice and salt and pepper.
Cut the salmon into cubes and mix carefully with the marinade. Let marinate in the refrigerator for about 20 minutes.
In the meantime, make the cucumber salad
Peel the shallot or red and chop finely.
Remove the seeds from the cucumber and cut the cucumber into small cubes
Mix the yoghurt with the finely chopped coriander (or parsley), mint, red onion or red onion and the cucumber.
Season with the lime juice, cayenne pepper and salt.
You can add another tablespoon of mayonnaise if desired.
For the satays, cut the red onion into slices.
Thread the pieces of salmon onto the skewers alternately with the slices of onion.
Grill the satays for about 3 to 4 minutes per side in a grill pan or on the BBQ. First grease the BBQ pan or grill with some oil.

Serve the salmon satay with the cucumber salad and, if desired, extra fried potatoes.

Marinated steak with peach salsa

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Steak ingredients

  • 4 steaks
  • 4 tbsp olive oil
  • 1/2 lime
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1/2 tsp smoked paprika powder
  • 1/2 tsp ground pepper
  • pinch of cumin powder

Salsa ingredients

  • 2 peaches
  • 1 shallot
  • 1 red pepper
  • 1el honing
  • 1 lime
  • 1 tbsp finely chopped coriander (or parsley)
  • Pepper and salt

Preparation method

Start by marinating the steak.
Mix the olive oil, the juice of half a lime, soy sauce, salt, paprika powder, pepper and a pinch of cumin powder in a large bowl. Scoop 2 tbsp separately.
Place the steaks in the marinade, rub the steaks well with the marinade and let marinate for at least 1 hour.

In the meantime you can make peach salsa.
Cut the peaches into small cubes.
Peel the shallot and chop finely.
Cut the pepper into small cubes.
Stir the juice of 1 lime with the honey, finely chopped coriander (or parsley) and some salt and pepper. Add the diced peach, shallot and pepper. Mix briefly and keep cool until just before serving.

Grill the steaks on the BBQ (or in the grill pan) and serve with the peach salsa.

Groentesatés met halloumi

10x easy barbecue recipes | Elien's Cuisine - Tasty and easy recipes (6)


  • 1 aubergine
  • 1 courgette
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • handful of cherry tomatoes
  • 1 rode ui
  • 120ml balsamic vinegar
  • 2elmosterd
  • 1el honing
  • 1 clove of garlic
  • Olive oil
  • Pepper and salt
  • Extra: sateen case

Preparation method

Start by making the marinade.
Place the balsamic vinegar, mustard, honey, finely chopped garlic, salt and pepper in a saucepan and bring gently to the boil. Stir well. Then let it simmer gently until it becomes a slightly thicker syrup. Remove from heat.

Cut all vegetables (except the cherry tomatoes, which you can leave whole) into small equal pieces/cubes.
Peel the red onion, cut into quarters and separate the segments.
You can cut all vegetables except the eggplant into pieces in advance. It is best to cut the eggplant into pieces at the end as it will discolour.
Mix the pieces of vegetables with some olive oil and season with salt and pepper. Thread the pieces of vegetables onto the skewers.
Place the vegetable satays on the barbecue and grill them for 2 minutes per side.
Then rub with some of the marinade and bake for another 10 minutes (turning occasionally) until the vegetables are nicely cooked.
When you remove the vegetable satays from the BBQ, rub a little with the marinade.
Serve immediately!

Greek Chicken Satays

10x easy barbecue recipes | Elien's Cuisine - Tasty and easy recipes (7)

Ingredients (4 persons)

  • 800gr chicken fillet
  • 120ml yoghurt (natural)
  • 3 tbsp olive oil
  • 60ml lemon juice
  • 1 tsp lemon zest
  • 1 tbsp vinegar
  • 1.5 tbsp dried oregano
  • 1 tsp dried thyme
  • 4 cloves of garlic
  • 1 tsp salt
  • 1 tsp ground pepper
  • 2 peppers
  • 1 rode ui
  • Extra: sateen case


Start by making the marinade and it is best to use a large sealable freezer bag for this.
Place the yoghurt, olive oil, lemon juice, lemon zest, vinegar, oregano, thyme, peeled and finely chopped garlic, salt and ground pepper in a large bowl. Mix well.
Cut the chicken fillets into equal strips/cubes. Place the chicken in the marinade, mix well and pour into the freezer bag. Close and let marinate for at least 4 hours or longer (can be done the day before).
Cut the pepper into equal cubes.
Peel the onion, cut into quarters and separate the segments.
Thread the marinated strips/cubes of chicken, bell pepper and onion onto the skewers.

Fry the chicken satays on the barbecue until golden brown and done. Turn regularly.

Mediterranean kofta

10x easy barbecue recipes | Elien's Cuisine - Tasty and easy recipes (8)

Ingredients (4 persons)

  • 500g minced meat
  • 1 shallot
  • 2 cloves of garlic
  • 2 tbsp finely chopped parsley
  • 1 tsp finely chopped mint
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp cayenne pepper
  • Pinch of cinnamon
  • 1/2 tsp salt
  • Extra: sateen case


Peel the shallot and garlic and chop very finely.
Mix the shallot and garlic with all the herbs.
Add the minced meat and mix well.
Take some minced meat and push/knead the minced meat around a skewer.
Let the koftas set in the refrigerator for at least 1 hour or more.
Then fry them until golden brown and done on the BBQ.

Grilled lettuce

10x easy barbecue recipes | Elien's Cuisine - Tasty and easy recipes (9)

Ingredients (4 persons)

  • 2x romaine lettuce
  • 100g walnuts
  • 1 tsp rosemary (fresh – finely chopped)
  • 2el honing
  • 1/2cl salt
  • feta
  • Pepper and salt
  • Olive oil


Start by roasting the walnuts in a pan (without fat).
Add the honey, chopped rosemary and a dash of water and allow to caramelize. Then pour out on a piece of baking paper, sprinkle some salt over the nuts, let cool and chop coarsely.

Cut the lettuce in half lengthwise. Rub the lettuce with some olive oil and grill it briefly on the barbecue with the cut side down.

Serve with the walnuts and crumble some feta over it.

Fruit skewers on the BBQ

10x easy barbecue recipes | Elien's Cuisine - Tasty and easy recipes (10)

Ingredients (4 persons)

  • 2 bananas
  • 1 mango
  • 1/2 pineapple
  • 2 nectarines
  • 3 kiwis
  • 2 a 3el honing
  • 250gr flat cheese
  • 1/2 vanilla pod
  • 2 tbsp (brown) sugar)
  • 5 to 6 cookies/crispy wafers of your choice (I used ginger cookies)

Extra > skewers

Preparation method

Mix the cottage cheese with the seeds of half vanilla seeds and 2 tbsp brown sugar. Store in the refrigerator. Crush the cookies into crumbs.
Cut the bananas into slices of +/- 2cm (do not peel the bananas)
Peel the mango and cut into cubes.
Cut the half pineapple into 2cm slices and then cut into wedges (I did not peel the pineapple)
Halve the nectarines, remove the pit and cut into cubes.
Halve the kiwis and cut into slices (I also did not peel the kiwis).
Place the fruit alternately on the sticks
Rub the fruit with the honey (you can warm the honey briefly so that you can rub it better).
Grill the fruit for about 1 to 2 minutes per side until the honey is nicely caramelized.
Serve the fruit skewers immediately with some cottage cheese and cookie crumbs.

10x easy barbecue recipes | Elien's Cuisine - Tasty and easy recipes (2024)


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