Here’s how to barbeque meat, fish and veg. If you fancy yourself as a barbecue pro but steaks and snags don’t cut it any more, read our barbeque masterclass.

TNT asked barbecue guru Paul Ellis, of Chef’s Compliments, for his top tips.

Barbeque lambHow to barbeque lamb

To make a marinade for lamb, put a few spoons of olive oil, rosemary and chilli in a bowl. Leave a halved lemon in there after giving it a good squeeze and then add plenty of salt and pepper. Add your lamb to the bowl, mix, and leave to marinate for 15-20 minutes.

Find a hot spot on the barbecue to sear your lamb, turn it once, add another dab of marinade along the way. Once cooked, let the meat rest.

Chef Paul says: “Make sure the meat is room temperature before you start cooking it. And don’t overcook it – it will come off dry and lose its barbecue flavour. Keep it a bit pink in the middle.”

How to barbeque fish

A flat fish that’s not too bony is good for the barbecue: try gilthead bream, rainbow trout, seabass or tilapia.

Make sure it’s clean and filleted. Soak it in water for 10 minutes, then whack it on a sheet of foil and drizzle with olive oil. Add a good sprinkle of sea salt. Squeeze some lime over it and place a few slices on top. Add some finely chopped lemongrass. Wrap it up and put it on the grill for about 10 minutes.

Chef Paul says: ”Balance one citrus with one herb. Or you can use some pesto instead. Or try Thai spice, five spice or cajun.”

Barbeque chickenHow to barbeque chicken

Drumsticks can be a pain. Instead, dice up a chicken breast roughly, along with a few onions and thread them on to wooden skewers. Soak the skewers first, to prevent them burning on the grill.

Coat the chicken with olive oil, pepper, chilli and coriander. Make sure they’re well marinaded before you start cooking. Let them get some colour on the outside and then move them to a low heat to cook through.

Chef Paul says: “Make sure your chicken skewers are well coated in oil, otherwise they will stick to the grill. And don’t turn them or move them around too much – you’ll stuff it up and the meat will tear.”

How to barbeque prawns

King prawns or tiger prawns are best for the grill.

After you’ve rinsed them, peel off their shells. Then, get a knife and gently slice down the back of their tails to pull out the little dark vein at the bottom.

Give them another good rinse and then line them all up on a flat tray.
Give them splash of oil and lime or lemon juice, then dust them with chilli. Let them soak in the marinade before cooking them briefly on a hot tray on the grill.

Chef Paul says: “Once they get colour and start to pink up, it’s time for them to come off.”

Barbeque vegetables


It’s all about bok choy, or Chinese cabbage. Slice it in half and whack it on
the grill, leaving it long enough to char a bit, and then simply drizzle over sesame oil. Great with lamb, steak or on a burger as an alternative to plain old lettuce.


Grab an aubergine, chop it in half lengthwise and score with your knife. Coat the inside with olive oil and pepper, then whack it skinside down on the grill. After you’ve turned it and the flesh has softened, scoop it all out. Chop it up with lettuce and cumin. Great on its own, and tops off lamb beautifully.

Make your own salsa

Put together a salsa that works with everything. Mix three parts
white vinegar with one part olive oil and dice green, red and yellow
peppers. Add a squeeze of lime, chilli flakes and cracked pepper and
you have a great little all-purpose sauce.

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