Grilling under the sun

There is something so special about a leisurely weekend barbecue with friends and family, and with the weather in the UAE still so mild and beautiful, now is the time to invite guests over and get grilling under the sun.

What I love about barbecuing (we call it braaing in South Africa) is that not only is it a sociable and fun way to entertain, it is also an easy, fuss-free way to cook, as you can mingle and enjoy time with your guests while the food is cooking.

I know that many people can be put off by the messy coals and getting the barbecue grill just right, but once you have mastered the simple techniques and managed to get your coals hot and red (but not flaming) you have a portable way to entertain friends and family – alfresco style!

While the standard sausages, chops and steaks will often be the main stars of the barbecue, there are so many exciting ways to do things a bit differently, and with just a little extra creativity, a good marinade or two and some yummy side options, you will be sure to impress your guests.

For me, the vegetables are just as important as the meat on the barbecue. My advice is to create a parcel of mixed vegetables per guest and wrap these up in tin foil to put on the grill. Some of my favourite veggie parcels include onion, cloves of garlic (unpeeled), thick slices of aubergine, a sprig of rosemary and cubes of butternut and sweet potato. Drizzle on a good glug of olive oil, wrap up the foil (avoiding any gaps) and you will be good to go. It works best if you par-boil the butternut and sweet potato before you place it on the grill to ensure it gets nice and soft at the same time as the other veggies do.

Corn on the cob is very easy to find in the UAE and is absolutely delicious grilled on the barbecue too. Season well, wrap up in the foil and in about twenty minutes you have munchy, crunchy sweet corn. Smear a knob of butter on the freshly-grilled corn and it will be melted and delicious before you’ve had a chance to take your first bite.

Also, don’t be afraid to grill fruit like pears, peaches and pineapple; the sweetness of the fruit complements the smoky flavours of grilled meats beautifully. A slice of slightly-charred pineapple on top of a homemade beef burger patty, sprinkled with a good helping of strong cheddar will be absolutely delicious!

A reader of BBC Good Food ME recently sent in a gorgeous lamb and peach recipe for the barbecue. What a wonderful combination of flavours. The recipe not guides you to grill slices of ripe peach on the barbecue, but you also marinade the lamb in a combination of peach juice, olive oil, mustard and more. Be sure to check out the recipe in the February 2012 issue of BBC Good Food ME.

I hope you are inspired to dust off the grill and invite friends over this weekend to enjoy fun alfresco dining. Here are some lovely recipes from the BBC Good Food ME website to get you on your way…

BBQ minty garlic lamb

Click here for recipe >

BBQ vegetables with goat’s
cheese
Click here for recipe >

Balinese chicken satay

Click here for recipe >

Lauren Hills, editor of BBC Good Food Middle East magazine, is a South African journalist living and working in Dubai.