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Summertime! – and the livin’ is easy… at least when the sun is shining! Here’s 3 very simple and tasty recipes from our Taste Health Kitchen. They’re ideal for the BBQ but work equally as well on a char-grill pan or under the grill.

Serves 4-6 or more as part of a buffet

Harissa Spiced Lamb Rump Kebabs, Mint Raita

  • 2 dessertspoons harissa paste (I love Belazu rose harissa)
  • 2 dessertspoons good quality olive oil
  • 400 grams lamb rump, trimmed and chopped into chunks
  • Seasoning of sea salt and crushed peppercorns
  • Bamboo sticks or skewers soaked in water
  • Yoghurt harissa dip (see below)
  • Crushed pistachio nuts and pomegranate seeds to garnish (opt)
  • Lime wedges to garnish (opt)

Yoghurt Harissa Dip

  • 200 ml natural yoghurt (Greek is good, use soya yoghurt if dairy intolerant)
  • 1 dessertspoon harissa paste
  • 1 dessertspoon lime juice
  • Sea salt and crushed peppercorns to season

BBQ Mackerel Fillets with a Parsley, Thyme and Caper Dressing

  • 2 tablespoons good quality olive oil + extra for drizzling
  • 2-4 mackerel fillets
  • 1 dessertspoon fresh parsley, chopped
  • 1 dessertspoon fresh thyme leaves, chopped
  • 1 teaspoon capers, chopped roughly
  • Sea salt
  • Crushed peppercorns
  • Lemon to serve

BBQ Flat Mushrooms with Fresh Herbs

  • 12 flat mushrooms (depending on their size and guest numbers)
  • 30 ml extra virgin olive oil
  • 2 tablespoons chopped fresh herbs, such as thyme, parsley, oregano, rosemary, chives
  • Sea salt and crushed peppercorns
  • Lemon wedge
  • Gluten free
  • Dairy free
  • Diabetic friendly
  • Low GI
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Lamb Rump Kebabs, Mint Raita with Yogurt Harissa Dip

  1. Combine the harissa paste, olive oil and pepper in a non-metallic dish, add in diced lamb, coat with marinade, then cover and place in fridge for at least 1 hour if possible, overnight preferably.
  2. Meanwhile soak the bamboo sticks or skewers in cold water (helps prevent them catching fire on the BBQ).
  3. Make up yoghurt harissa dip: swirl yoghurt, lime juice, seasoning and harissa paste in a bowl, transfer to serving dish and keep in fridge until required. (Opt) Chop pistachio nuts with a sharp knife, de-seed the pomegranate and set aside.
  4. Thread the diced lamb evenly onto 8 skewers. Remove excess marinade by with your fingers.
  5. Lightly oil pre-heated BBQ, then grill kebabs for about 8-10 minutes, turning frequently until cooked to your preference. Transfer to a large platter, garnish with pistachio nuts, pomegranate and lime wedges.
  6. Serve with harissa yoghurt dip and fresh garden salad.

BBQ Mackerel Fillets with a Parsley, Thyme and Caper Dressing

  1. Prepare mackerel by rubbing a little oil onto fillets, season with sea salt.
  2. Place fish fillets onto pre-heated BBQ grill. After about 2 minutes, gently turn fillets and continue to cook for a further 2-3 minutes or until fish is cooked. The BBQ adds a lovely smoky flavour to the Mackerel.
  3. Lay cooked mackerel on platters and drizzle with olive oil, parsley, thyme leaves and capers. Sprinkle over some crushed peppercorns and more sea salt if required. Serve with a nice herby green salad and a wedge of lemon.

BBQ Flat Mushrooms with Fresh Herbs

  1. Massage olive oil over flat mushrooms, season and sprinkle with mixed fresh herbs
  2. Grill or BBQ for 5-6 minutes or until cooked through
  3. Drizzle with extra olive oil or homemade garlic butter with a squeeze of fresh lemon.

Maggie's Tips

  • If you do not have a BBQ a char-grill pan works really well, or cook under a grill.