Three healthy BBQ ideas for a sizzling summer

As the sun comes out and the weather warms up, there is nothing better than a good old-fashioned barbecue. Cooking this way can be more than simply throwing a few boring bangers and burgers on the grill: why not give some of my favourite delicious and nutritious barbecue summer recipes a go?

Summer barbecue recipes

BBQ jerk chicken (serves 4-8)


  • 1-1.5kg chicken drumsticks


  • 1 tbsp allspice berries
  • 1 tbsp black peppercorns
  • ½ tsp cinnamon
  • ½ tsp ground nutmeg
  • 1 tbsp fresh thyme
  • 4 spring onions, chopped
  • 2 hot chillies, chopped
  • 1 tbsp coconut sugar
  • ½ tsp salt
  • 2 tbsp soy sauce
  • juice of a lime
  • olive oil


  1. Grind the allspice berries and peppercorns
  2. Combine with the onions, thyme, cinnamon, nutmeg and chillies
  3. Mix and loosen with a splash of olive oil
  4. Stir in the soy sauce, sugar, salt and lime juice
  5. Pour into a larger bowl and add the drumsticks
  6. Marinate, ideally overnight or for as long as you can
  7. Heat the oven to 180ËšC
  8. Place the drumsticks in a warmed roasting dish and cover with foil
  9. Cook in the oven for 45 mins
  10. Rest the meat until you are ready to barbecue
  11. Finish the drumsticks on the barbecue, grilling for a minute or two on each side

Christelle's barbecue recipe

Garlic, turmeric & lemongrass prawn skewers (serves 4)


  • 16 large raw prawns (peeled and de-veined)
  • 6 lemongrass stalks

Turmeric & garlic marinade

  • 4 crushed garlic cloves
  • 1 tsp fresh or ground turmeric
  • ½ tsp sea salt; ground black pepper
  • 1 tsp of honey
  • 1 tsp olive oil

Dipping sauce

  • 2 crushed garlic cloves
  • 1 red chilli, roughly chopped
  • 1 tsp ginger, finely grated
  • 40ml soy sauce
  • 2 tsp xylitol
  • 1 tbsp lime juice
  • handful of coriander


  1. Blend the marinade ingredients
  2. Marinate the prawns overnight, or for as long as you can
  3. Cut the lemongrass stalks diagonally to get 3 strips from each one
  4. Skewer each marinated prawn onto each stalk
  5. Blend the ingredients for the dipping sauce, including the coriander stalks, but not the leaves
  6. Barbecue the prawn skewers for 1-2 mins until cooked through
  7. Garnish with fresh coriander before serving with the dipping sauce

Halloumi & red pepper kebabs (serves 4)


  • 250g halloumi cheese
  • 1 large red pepper
  • 1 large yellow pepper
  • 2 small red onions
  • 1 tbsp harissa paste
  • 2 garlic cloves, peeled & crushed
  • 1 tbsp olive oil


  • 200ml natural yogurt
  • 1 tbsp fresh mint
  • chopped (or 2 tsp dried)
  • sea salt & ground black pepper to taste


  • Cut the halloumi into bite-sized cubes
  • Halve and de-seed the peppers and cut into 2cm pieces
  • Peel the onions and cut into wedges
  • In a bowl, add the halloumi and vegetables, and mix with the harissa paste, garlic and olive oil
  • Marinate for 15 mins
  • For the dip, stir the yogurt, mint and seasoning together
  • Keep in the fridge until ready to serve
  • Thread the halloumi cheese and vegetables onto 4 skewers
  • Cook on the barbecue for 5-6 mins
  • Serve with the dip

Christelle Page is a weight loss registered nutritionist. Visit Keep Calm Nutrition for more info on all her services.

Barbecue food

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