Are you ready for some tasty BBQ food ideas? From pizza to lamb skewers and delicious dessert, we’ve got it covered. Bring all the best BBQ flavours from Spain, Italy and USA to your grill and take your taste buds on a tour with these 10 fantastic grilling recipes.

If you’re using wooden skewers, soak them in water for 30 minutes beforehand, so they don’t burn on the grill

Gambas al Ajillo

Grilled shrimp with garlic

Tortilla de patata

Spanish tortilla/Spanish omelette


Catalan roasted vegetables

La pizza bianca

Lamb skewers “Spiedini d’Agnello”

Recipe suitable for plant protein products

Bruschetta con crema di aglio bruciato

Bruschetta with burnt garlic cream

Classic American burger

Corn on the cob with mixed herb, parmesan, and lemon butter

Grilled maple butter apricots with vanilla ice cream

Chocolate marshmallow banana

Gambas al Ajillo – Grilled shrimp with garlic

4 servings 
Preparation time: 15 minutes 
Total time: 30 minutes 

175 ml olive oil 3 tablespoons freshly chopped thyme leaves
1 ½ tablespoons regular chili powder or ancho chili powder
6 cloves garlic, coarsely chopped
24 large shrimp, shelled and deveined
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced
Wooden skewers soaked in water

Heat the grill to medium.

Whisk together 60 ml oil, 2 tablespoons of the thyme, chili powder of your taste and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.

Place the remaining ½ cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.

Increase the heat of the grill to high.

Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 90 seconds per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

Tortilla de patata –Spanish tortilla/Spanish omelette

4 servings 
Preparation time: 15 minutes 
Total time: around 60 minutes

300 g potatoes
1 onion
olive oil
5 large eggs

Wash the potatoes and cut them into slices, max. 3 mm thick.
Peel the onion and chop it.
Prepare grill for cooking, approx. at 260°C.

Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.

Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up – just use a fish slice to flip them over halfway through.

Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.

When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.

Escalivada – Catalan roasted vegetables

4–6 servings 
Preparation time: 15 minutes 
Total time: 30 minutes 

2 yellow bell peppers
2 red bell peppers
2 onions
2 eggplant
16 small potatoes
salt as needed
3 lemons – (juice of three whole grilled lemons)
60 ml Honey
3,5 dl extra virgin olive oil
Salt as needed
Ground black pepper as needed

Turn the grill on and when hot, place the vegetables on top. Allow them to get semi burned and switch sides until they are all completely charred. Once cool enough to handle, remove careful the skin and the seed and slice in thin strips.

Boil the potatoes by covering them with just enough water adding 2 tablespoons of salt, bring to boil, reduce and wait until all the water evaporates. Once cool enough remove and rub the salt (if any attached to skin). Grill them just before serving dish.

Place the lemons on the grill as well allowing them to barely chard the skin, remove and squeeze juice, mix with honey and extra virgin olive oil, season with salt and pepper and drizzle over vegetables.

La pizza bianca

4 pizzas 
Preparation time: 75 minutes 
Total time: 1 hour 35 minutes 

Use a pizza stone when baking pizza on your grill.

370 ml warm water
7 g dried yeast (or about 21 g fresh yeast)
10 g sugar
50 ml olive oil
10 g salt
600 g pizza flour

To season:
2 garlic cloves
1 yellow pepper
400 g cottage cheese
1,5 teaspoons of salt
1,5 teaspoons of thyme
20 g basil
20 cherry tomatoes
60 g grated Parmesan cheese

Dissolve the yeast in the warm water.
Add sugar, olive oil and salt.
Slowly add the flour.
Knead vigorously for about 10 minutes.

Cover the bowl with cling film and let it rise for about an hour.
When the dough has risen, divide it into four portions and form loaves.
On a lightly floured surface, roll out the loaves (one at a time) until they form rounds.

Peel and finely chop the garlic and brown it in a little olive oil on the side burner or on a stove until it softens.

Slice the pepper.

In a small bowl, mix the ricotta, half a teaspoon of salt, the cooked garlic and the sliced yellow pepper.

Divide the mixture into four portions and lay it on the pizza bases, leaving a border of at least 2 cm.

Add the thyme and tomatoes to the pizza. Sprinkle with salt and Parmesan to taste.

On the barbecue:
Prepare the barbecue for indirect heat cooking, approximately 260°C.

Place the pizza stone on the grill and preheat for about 10 minutes.

Cook the pizza for about 5–6 minutes or until the edges are golden and the cheese is melted.

Lamb skewers “Spiedini d’Agnello”
Recipe suitable for plant protein products

4–6 servings 
Preparation time: 2,5 hours (two hours of marinating included) 
Total time: 3 hours 

8 wooden skewers
500 g top round or boneless lamb loin, cut into 4 cm cubes. If you wish to make a veggie version, use tempeh, tofu or similar plant protein products suitable for skewers.
0,5 kg pebble potatoes
60 ml red wine vinegar
125 ml extra virgin olive oil, plus extra for brushing
4 tablespoons fresh rosemary, finely chopped
4 tablespoons fresh sage, finely chopped
1 tablespoon fresh parsley, finely chopped
1 clove garlic, finely chopped
Freshly ground black pepper
Coarse sea salt

In a large bowl or plastic bag, combine the lamb/vegetable protein product with the red wine vinegar, 60 ml of the olive oil, rosemary, sage, parsley, garlic, and salt. Let marinate in the refrigerator for at least 2 hours, or preferably overnight.

Cover the potatoes with water in a medium saucepan; season with salt and bring to a boil. Cook until the potatoes are tender, about 10 minutes. Drain and let cool.

Remove the lamb/vegetable protein product from the refrigerator and season with salt and pepper on all sides. Thread the pieces of lamb/vegetable protein product onto the wooden skewers. Turn on grill to high heat.

Add the skewers to the grill and cook, turning, until the lamb/vegetable protein product is browned on all sides, about 5 minutes. For medium-rare, let the skewers cook for 1 minute more. Brush with olive oil before serving.

Heat a pan over medium-high heat with the remaining 60 ml of olive oil. Add the boiled potatoes and cook until they are lightly browned. Season with salt and serve alongside the lamb.

Bruschetta con crema di aglio bruciato – Bruschetta with burnt garlic cream

4–6 servings 
Preparation time: 30 minutes 
Total time: 45 minutes 

Ciabatta type bread
4 tomatoes
½ bunch fresh basil
1 bunch parsley
100 ml olive oil
50 g sunflower seeds
50 g grated Parmesan cheese
Brown sugar
Salt + pepper + sugar
1 garlic

Receive three bowls for the seasonings.

Bowl one
Wash the tomatoes, slice and remove the seeds, cut the pulp. Chop the fresh basil and mix with the tomatoes, salt, sugar and pepper.

Bowl two
Wash the parsley and mix it with the sunflower seeds, grated Parmesan, brown sugar, salt and pepper.

Bowl three
Place a whole head of garlic directly on the grill and cook for about 15 minutes, or until the cloves have softened. Check with a toothpick. Remove the head of garlic, remove the most burnt external parts and, after cutting one end, squeeze the cloves into a bowl.

Place a few slices of ciabatta on the grill and toast them on the barbecue with a little oil. Add the seasonings on the ciabatta slices and place the bruschetta on the heating grid to reheat it before serving.

Classic American burger

4 servings 
Preparation time: 1 hour 40 minutes  
Total time: 2 hours 

500 g ground beef with 15–20 percent fat or equal amount of vegetarian ground beef
1,5 dl onion, chopped
1 teaspoon Worcestershire sauce or vegan substitute*
1 teaspoon soy sauce
½ teaspoon garlic powder
Salt and pepper to taste
4 hamburger buns
Toppings and condiments of your choice: avocado, lettuce, tomato, cheese, mustard, ketchup

Preheat grill to high heat.

In a small bowl whisk together the Worcestershire sauce or vegan substitute*, soy sauce, garlic powder. Gentle fold into meat with chopped onions.

Divide meat/vegetarian ground beef into 4 portions and with your hands form 2 cm thick patties that are about 10 cm in diameter. Form an indentation in the middle of each patty. Season with fresh pepper and put in the refrigerator for about an hour (or more if you can).

Before grilling let the meat/vegetarian ground beef stand at room temperature for 20 minutes. Season with salt right before cooking.

For medium burger grill for three minutes, flip, grill for three more minutes. Use low temperature, less than 100 C°.

Toast hamburger buns and top the burger with your favourite toppings and condiments.

*Vegan Worcestershire sauce

Ingredients: 2,4 dl apple cider vinegar
0,8 dl cup soy sauce
3 tbsp brown sugar
1 tsp dijon mustard
½ tsp pimenta dioica
½ tsp garlic powder
½ tsp onion powder
⅛ tsp black pepper

Add all ingredients to a pot, and cover. Turn the heat on low. Heat until it’s just barely brought to a simmer. Remove from the heat and allow to cool to room temperature. Store in a jar in the fridge for up to four weeks.

Corn on the cob with mixed herb, parmesan, and lemon butter

4 servings 
Preparation time: 15 minutes 
Total time: 30 minutes 

6 tbsp unsalted butter, softened
3 tbsp finely grated Parmesan cheese
1 tbsp finely chopped fresh tarragon leaves
1 tbsp finely chopped fresh basil leaves
1 tbsp finely chopped fresh chives
1 teaspoon finely grated lemon zest
½ tsp kosher salt
⅛ tsp freshly ground black pepper
4 fresh corncobs, husked

Prepare the grill for direct cooking over medium heat (175°C to 230°C). In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly. Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture.

Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer to plates and serve warm, spreading the remaining butter on top.

The butter mixture can be made a day ahead and refrigerated. Just bring it to room temperature before using, so that it becomes soft enough to spread.

Grilled maple butter apricots with vanilla ice cream

4–6 servings 
Preparation time: 15 minutes 
Total time: 30 minutes 

3 tablespoons pure maple syrup
3 tablespoons unsalted butter
1 teaspoon vanilla extract
¼ teaspoon kosher salt
6 ripe apricots, halved lengthwise and pitted. If you can’t find apricots, use peaches or plums. Vanilla ice cream (for serving)

Prepare a grill for medium, direct heat, preferably with hardwood or hardwood charcoal. Cook maple syrup, butter, vanilla, and salt in a small skillet over low heat, whisking occasionally, until butter is melted. Grill apricots cut side down, brushing with syrup mixture as they cook, until lightly charred and tender, 8–10 minutes. Transfer to a platter cut side up, and brush with additional syrup mixture. Let apricots cool to room temperature, then serve with ice cream.

You can also use a grill pan for this recipe. Wipe pan with vegetable oil-soaked paper towels and heat over medium-high. Grill apricots cut side down, brushing with half of syrup mixture, until lightly charred and tender, 8–10 minutes. Transfer to a platter, cut side up, and brush with remaining syrup mixture.

Chocolate marshmallow banana

Preparation time: 10 minutes 
Total time: 20 minutes 

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Chocolate (Baking chocolate, chocolate chips, anything goes)
Vanilla ice cream (optional)
Foil wrap

Don’t peel the bananas but make a slice on the skin so you can stuff the banana with chocolate bits and marshmallows.

Wrap the foil tightly and place the treats on the grill (medium heat) for about five minutes. Open the wrap carefully and eat the treat with a spoon.

These sweet packs are perfect served alone but would be great next to a scoop of vanilla ice cream.

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