Food & Drink, News, Recipes

Globally-inspired BBQ recipes to try as temperatures soar up to 29 C

With searches for ‘BBQ recipes from around the world’ up by 100% this year*, Brits are looking to broaden their horizons on the grill this summer, but which recipes should they choose to dial up the heat?

Working with chefs to create seven delicious globally-inspired twists on BBQ staples, Ocado has created the perfect guide to try this summer, including mains, sides and drinks.

From deliciously refreshing Japanese-inspired gourmet hotdogs with seaweed, the ultimate indulgent classic USA stacked beef burger, middle-eastern fenugreek and yoghurt lamb kebabs and more.

The main event:

Japanese-Style Hot Dogs with Seaweed

These Japanese-inspired dogs are a must-try for anyone looking to try one of the latest street-food trends.


4 sausages
4 hot dog buns
1 tbsp butter
4 lettuce leaves
2 tbsp mayonnaise
4 spring onions, sliced
1 sheet nori, shredded with scissors
2 tsp sesame seeds , toasted
3 tbsp soy sauce
3 tbsp mirin
3 tbsp sake
¾ tbsp sugar


To make the teriyaki sauce combine the soy sauce, mirin & sake in a saucepan and bring to the boil. Remove from the heat and mix in the sugar until dissolved.
Pan fry or grill the sausages over a medium heat for about 8 mins until cooked through, shaking the pan to brown them evenly.
While the sausages cook, warm the buns in the oven.
When ready, slit the buns, spread a little butter inside, add the lettuce and sausage, then drizzle the teriyaki sauce on. Squeeze the mayo over the top in a zig zag pattern, then sprinkle with spring onion, sesame seeds and nori.
Fenugreek and Yoghurt Lamb Kebabs with Peppers and Aubergine

A smooth and delicately spiced marinade makes for wonderfully tender meat in this Middle Eastern-inspired main.


1 kg boned lamb leg, cut into pieces
200g greek yoghurt
2 tbsp fenugreek seeds, toasted and ground
4 garlic cloves, crushed or grated
1 red onion, cut into 6 wedges, pulled apart into slivers
2 red peppers, cut into 2-3cm cubes
2 aubergines, cut into 2-3cm cubes
100ml olive oil, plus 3 tbsp for drizzling
20g mint, leaves chopped
2 red chillies, finely sliced


1. Tip the lamb into a bowl; add the yoghurt, fenugreek, 3 of the crushed garlic cloves, a grind of pepper and some salt. Mix together, then cover and marinate in the fridge for 24 hrs ideally, or at least 2 hrs.

2. Thread the marinated lamb and the slivers of onion onto 4-6 metal skewers. Set aside.

3. Thread the pepper and aubergine onto 4-6 metal skewers; drizzle with the olive oil. Season well; set aside.

4. Prepare the barbecue for direct and indirect cooking by banking the lit charcoal to one side, leaving the other side free. The barbecue is ready when the flames have died down, leaving hot embers.

5. Meanwhile, make the chilli mint oil by mixing the extra virgin olive oil, mint, chillies and remaining crushed garlic together in a bowl. Set aside at room temperature until needed.

6. Rest the veg skewers directly over the hot embers; lightly char all over for 8-10 mins. Slide to the other side to finish cooking; rotate occasionally while you cook the lamb.

7. Rest the lamb skewers directly over the hot embers; grill for 10-12 mins until golden.

8. Serve the veg and meat skewers on a big plate and spoon the chilli mint oil on top to eat all together.

Ultimate Double Beef Burger Stack

For the 3,600 people searching for ‘best burger recipe ever’ each month*, Ocado has the answer. This BBQ staple is the ultimate USA-inspired burger recipe.


2 tbsp olive oil
2 large onions, sliced
8 quarter pounder beef burgers
8 slices Monterey Jack
4 brioche burger buns, sliced open
4 tbsp tomato ketchup
8 leaves iceberg lettuce
16 sliced pickles (we used Dino’s Famous Sweet Stacker Pickles)
2 tomatoes, sliced
4 tsp american mustard
1 bunch of coriander leaves
1 onion, sliced


1. Prepare the barbecue for cooking. When the flames have died down to hot embers, put a cast-iron or barbecue-safe frying pan over the direct heat. Add the oil and onions and fry for 10 mins, stirring often, until golden. Alternatively, use a regular frying pan on the hob inside. Remove from the direct heat but keep warm.

2. Place the beef burgers on the barbecue over the direct heat and cook for 4 mins each side for medium (increase to your liking if you prefer a well-done burger). Add a slice of cheese to each, pop the lid of the barbecue on and cook for 30 secs to melt the cheese. Remove to a plate to rest.

3. Place the buns cut-side down on the barbecue to lightly toast – this should only take a matter of secs.

4. To assemble each burger, spread 1tsp ketchup on the bottom half of the bun, add a lettuce leaf, then two slices of pickle and a burger patty. Next add some fried onions, a second burger patty, two more slices of pickle, a second lettuce leaf, some tomato slices, 1tsp mustard and finally the top of the bun.


Something on the side?

Thai-style Lettuce Cups with Sticky Tamarind Prawns

Searches for ‘Thai side recipes’ have increased by 90% over the last 12 months, and Sonali Shah’s Thai-Style lettuce cups act as the perfect vessel for a light side, which infuses classic Thai flavours with sticky tamarind prawns.


30g desiccated coconut
1 tbsp vegetable oil
25g ginger, peeled and finely chopped
3 garlic cloves, crushed or grated
1 red chilli, finely chopped
25g light brown soft sugar
2 tbsp tamarind paste
1 tbsp fish sauce
1 tbsp dark soy sauce
40g roasted peanuts, roughly chopped
165g raw king prawns
2 little gem lettuces, leaves separated
2 salad onions, finely sliced


Heat a large non-stick frying pan over a medium heat, add the desiccated coconut and cook for 3-4 mins until toasted; remove to a plate.
Put the pan back on the heat and add the oil. Once hot, add the ginger, garlic and chilli and cook for 1-2 mins, until fragrant. Add the sugar, tamarind paste, fish sauce and soy sauce and stir to combine.
Add the toasted coconut, chopped peanuts and prawns, and cook for 3-4 mins, or until the prawns are pink and cooked through and the sauce has thickened slightly. Add a splash of water if the pan looks a little dry. Transfer to a serving bowl.
Arrange the lettuce leaves on a serving platter and set on the table alongside the sticky tamarind prawns and a bowl of sliced salad onions, ready to assemble and season to taste.

Spicy Sweetcorn Slaw

The perfect summery BBQ side – this zesty American twist on a Dutch classic is the ideal answer to the 75% increase in searches for ‘ultimate coleslaw.’*


½ small white cabbage
½ small red cabbage
1 red onion
1 handful radishes
1 tin sweetcorn, drained
2 red chillies, finely chopped
1 handful coriander, chopped
½ lemon, juiced
3 tbsp mayonnaise

1. Grate the cabbages, onion and radishes into a large mixing bowl. Add the sweetcorn, chilli and coriander, then stir through.

2. In a small bowl mix together the lemon juice and mayo, then season with salt and pepper.

3. Combine the contents of both bowls, mix well, then serve.


Drinks Order

Classic Sangria

You can’t go wrong with a fruity refreshment to go alongside all the barbeque flavours – here, Ocado shares a recipe for a classic sangria.


1 bottle dry red wine
1 tbsp sugar
60ml brandy
60ml triple sec or Cointreau
60ml orange juice
1 apple, sliced
1 orange
250ml soda water
1 handful ice

1. Pour the wine, sugar, brandy, liqueur and orange juice into a large jug. Add the fruit and stir, and chill in the fridge. Add some soda water and ice just before serving.

2. Serve with a wooden spoon in the jug so guests can stop the fruit and ice as they pour, and spoon some on top if they like.

Ginger Beer Shandy

Simple and refreshing on a hot summer’s day, this zesty, lightly spiced take on a shandy is ideal to accompany your food.


6 bottles chilled wheat beer
660ml chilled ginger beer, (we used 2 x 330ml cans)
4 lemons, 2 thinly sliced and 6 tbsp juice
1 handful fresh mint, to garnish

1. Pour the beer and ginger beer into a large jug. Stir in the lemon juice and mint leaves. Pour into glasses over ice with a slice of lemon and a sprig or two of mint.

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