There is nothing better than celebrating momentous occasions with good friends and good food. Whether it is at the beach or in your backyard, a barbecue spread is one of the best ways to celebrate. You can never go wrong with getting the fresh ingredients that are available to come up with simple yet scrumptious dishes for your family and friends. Grilling has always been a way of life for Australians. Over the years, changes have been made in the marinating and cooking process to improve on this. Here we have the top Australian best barbecue that will surely make your celebrations more fun and memorable
Any kind of meat is good to use in doing kebabs but lamb is a staple choice for barbecues. It is always important to make sure that the meat is cut into the same size to ensure even cooking. Fire up the grill while preparing your kebabs to cut down on the preparation time. Coat the lamb in a simple marinade of garlic, dried oregano, olive oil, salt, and pepper.
While marinating, cut some lemon into wedges and some bell pepper into big chunks. Thread the marinated lamb pieces into the skewer, alternating between meat, bell pepper, lemon wedge, and bay leaf.
Once the flame has died down on the grill, start cooking the barbecue. Keep an eye on the grill and turn the kebabs occasionally to ensure that they don’t burn. Once the meat is cooked through, you can now serve your lamb kebabs with some cucumber and Greek yogurt for a delicious meal.
Barbecued Prawns in Coconut and Lime
Seafood lovers will surely enjoy this recipe that will surely tickle your taste buds. In a bowl, combine lime rind, soy sauce, fish sauce, garlic, chili, coriander, and coconut milk. Reserve a couple of tablespoons of this mixture for later use. Add the peeled and deveined prawns to the marinade and cover with plastic wrap.
If time permits, refrigerate the prawns for 3 or 4 hours. After marinating, thread the prawns on skewers. Remember to remove the lime rind before making the skewers to avoid burning them. Place the prawns on the grill, brushing them with the reserved coconut mixture with the lime rind removed as well. Once the prawns are pink in color and lightly charred, serve with rice and some lemon wedges for a refreshing seafood meal.
Barbecued Spiced Chicken
Chicken is easy to find and is available all year long. In this favorite Australian barbecue dish, you can choose chicken parts like drumsticks for easy cooking. The spice rub used in this recipe is simple and the spices are easy to find. In a dry container, combine salt flakes, paprika, ground coriander, chili powder, black pepper, ground cloves, and allspice. You can make this dry rub in a big batch since the spice mix will be good for up to 6 months if packed in a sealed container.
Once the chicken is thawed, brush the meat with olive oil and apply some of the dry rubs. Put the chicken on the preheated grill and cook for around 15 to 20 minutes. Turn the chicken occasionally to ensure even cooking. Some grilled corn will make for a perfect meal, along with some chili oil and lime that you can drizzle before serving the chicken.
Barbecued Whole Fish
When ingredients are fresh, there is no need to fuss over them. This simple fish recipe will allow you to have more time to enjoy relaxing with your family and friends than bothering over the dishes that need to be prepared. When you go to the market, pick the freshest whole fish that you can find, like snapper. Prepare the grill to medium to high heat. Stuff the fish with lemon wedges and spring onion.
Scour the fish and season with salt and pepper to taste. Drizzle generously with olive oil and put on the grill. Cook each side for about 10-15 minutes and turn once, grilling until the skin is golden and can be easily released from the grate. Serve hot with some more lemon wedges and enjoy with a glass of cold beer.
Spiced Barbecued Pineapple
Rounding up our top Australian barbecue recipes is a spicy twist on a favorite tropical dessert. Using fresh pineapples, you can improve on a childhood favorite and spice up this dish. Toast star anise, peppercorns, cloves, and cinnamons in a pan for a few minutes until they are fragrant. Grind them into a fine powder using mortar or a spice grinder. Add butter to half of the mixture and set aside the other half in a bowl. Prepare the pineapple by threading slices onto skewers.
Grill them on a preheated barbecue grill, brushing with the spiced butter frequently, until they are charred. Prepare the chocolate dip by placing finely chopped dark chocolate, cream, and the rest of the spice mixture in a heatproof bowl. Bring the ingredients to a boil and pour through a sieve. Use a spatula to make it smooth and add a pinch of sea salt. Serve the grilled pineapple with the spiced chocolate for a surprising twist of this tropical dessert.