THE COOL CLUB
There’s something truly exciting about summer BBQs – the smell of smoky food on the grill, the clink of glasses, the warmth of sunshine on your shoulders and that unbeatable feeling of everyone unwinding together outdoors.
It’s the season of laid-back gatherings, full plates and even fuller ice coolers filled to the brim with Party Ice. But this year, why not turn up the heat?
Forget bland burgers and basic bangers, spicy recipes are where it’s at – bringing bold flavours, punchy marinades and just the right amount of kick to your outdoor spread. From marinated skewers to smoky ribs, these dishes dial up the flavour without overcomplicating your prep.
They’re the kind of crowd-pleasers that disappear fast, especially when paired with something ice-cold and refreshing. Keep plenty of Super Cubes on hand for long-lasting chilled drinks that are sure to help guests cool off when the flavours start to fire.
Spice lovers, this one’s for you: get ready to bring the heat to your next BBQ with these delicious recipes!
Spicy Chicken Kebabs
Ingredients:
- 3 garlic cloves, roughly chopped
- Knob of fresh ginger, roughly chopped, plus extra to serve
- 1 orange, grated zest and juice
- 3 spring onions, roughly chopped
- 2 tbsp clear honey
- 1 tbsp light soy sauce
- 2 tbsp vegetable oil
- 4 small skinless boneless chicken breast fillets, cut into cubes
- 20 button mushrooms
- 20 cherry tomatoes
- 2 large red peppers, seeded and each cut into 10
Method:
- Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
- Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a barbecue for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.
Charred Asparagus & Broccoli with Blistered Chilli Dressing
Ingredients:
- 300g asparagus, woody ends trimmed
- 300g long-stem broccoli
- 2 tbsp olive oil, plus a drizzle
- For the dressing:
- 1 red chilli
- 1 tsp maple syrup
- 4 tbsp extra virgin olive oil
- ½ lemon, zested and juiced
Method:
- Bring a large pan of salted water to the boil. Drop in the asparagus and broccoli, boil for 1 min, then drain well, leave to cool and pat dry.
- When the barbecue is hot, drizzle a little oil over the chilli and cook for 2-3 mins until charred and softened. Remove from the barbecue, leave to cool a little, then finely chop, and mix with the maple syrup, olive oil, lemon zest and juice. Season to taste and set aside.
- Toss the asparagus and broccoli in the olive oil, and grill directly on the barbecue for 3-4 mins, turning occasionally, until lightly charred and smoky. Transfer the vegetables to a serving plate and season with flaky sea salt. Serve the blistered chilli dressing on the side for spooning over.
Spicy Burgers with Salsa
Ingredients:
- 250g pack beef steak mince
- 250g pack pork mince
- 2 tsp smoked paprika
- 2 tsp rapeseed or vegetable oil
- 4 burger buns, halved
- Mayonnaise, to serve
- For the salsa:
- Handful coriander, leaves picked and finely chopped
- 1 red chilli, seeded and finely chopped
- 2 tomatoes, seeded and diced
- 1 garlic clove, crushed
- 2 tbsp extra-virgin olive oil
- ½ tbsp red wine vinegar
- ½ lemon, juiced
Method:
- Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, combine the beef, pork and paprika. Divide the mixture into 4 and shape into patties. Set aside.
- Brush the patties with oil. Heat a barbecue and grill for 3-4 mins on each side, until cooked through.
- Meanwhile, combine all the salsa ingredients in a small bowl. Season to taste. Toast the burger buns, cut-side down, on the barbecue. Spread each base with a little mayonnaise, then top with a burger and a spoonful of salsa. Sandwich with the lids. Serve and enjoy!
Tangy, Spicy Grilled Ribs
Ingredients:
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons kosher salt
- 2 tablespoons light brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons coarsely ground black pepper
- 4-5 pounds baby back ribs
For the Sauce and the Grill:
- ¼ cup whole grain mustard
- 2 tablespoons white wine or white distilled vinegar, plus more
- 1 tablespoon light brown sugar or honey or molasses if that’s your vibe, plus more
- ¾–1 cup (approximately) drippings from the ribs
Method:
- Heat the barbecue and pre-heat the oven to 160°. Combine crushed red pepper flakes, kosher salt, light brown sugar, paprika and black pepper in a small bowl.
- Cut each rack of ribs in half– this is just so you can more easily manoeuvre on the grill, if this spiritually horrifies you, leave the racks whole. Place ribs on large, rimmed sheet pan and season on both sides with the spice rub – you should use about all of it. Wrap each rack of ribs in aluminium foil and put back on the sheet pan.
- Place the ribs in the oven until they are impossibly tender, nearly falling off the bone, about 2.5–3 hours should suffice Remove from the oven and let cool a bit. Slowly (and carefully) unwrap the ribs, being sure to keep all the juices in the foil before pouring them into a measuring cup or medium bowl (the juices become part of the sauce you baste with/serve alongside). You should have about ¾–1 cup of liquid, but you’ll want to skim as much fat as you can off the top.
- Add mustard, vinegar and light brown sugar to the bowl or measuring cup with the juices. Adjust here with more vinegar or light brown sugar as you see fit– it should be fairly tangy and not that sweet (but if you prefer a bit more of either flavour, adjust with vinegar and light brown sugar, respectively).
- Heat your barbecue to a medium heat. Baste the ribs on one side with sauce and place basted side down on the barbecue. Baste the other side of the ribs, close the barbecue then let cook until charred, 5-10 minutes depending on your barbecue and how strong it is. Flip the ribs and baste again. Continue flipping and basting until the ribs are charred to your liking.
BBQ Lime & Chilli Tiger Prawns
Ingredients:
- 2 zest of limes
- 2 red chillies, finely chopped
- 2 garlic cloves, peeled and crushed
- 2 tbsp fish sauce
- 2 tbsp olive oil
- 600g whole raw Madagascan tiger prawns, shell on
- 25g butter, melted
- Lime wedges to serve
Method:
- Combine the lime zest, chillies, garlic, fish sauce and olive oil in a large bowl and whisk to combine. Peel the middle sections of the shells from the prawns, leaving the heads and tails intact, and de-vein. Add the prawns to the marinade and toss to coat. Cover and refrigerate for 30 minutes.
- Preheat the barbecue to a high heat. Thread the prawns on to skewers then grill for 3-4 minutes. Turn, brush with the melted butter, and cook for a further 3-4 minutes. Remove from the heat and brush with any remaining butter. Serve with lime wedges.
