Burgers are great, but your BBQ can do so much more. From smoky jerk chicken to Greek souvlaki skewers and grilled halloumi, here are ten brilliant BBQ ideas to try this summer - all from UK supermarket ingredients.
There is nothing wrong with a burger. A good burger, cooked properly on hot coals, is one of summer's great pleasures. But if you have fired up the BBQ more than twice this summer and already fallen into the same routine - burgers, sausages, maybe some corn on the cob - it might be time to expand the repertoire.
The BBQ is one of the most versatile pieces of kit you own. High, direct heat, that faint smokiness you simply cannot replicate indoors, and the kind of cooking that makes everything taste better. Cuisines from across the Mediterranean, the Caribbean, and beyond were built around the grill - bold marinades, fresh herbs, simple ingredients that shine when they hit the heat. Most of what follows can be picked up in a single supermarket shop, and several are brilliant for vegetarians, people eating gluten free, or anyone looking for something a bit more interesting than the standard BBQ spread.
1. Chicken Souvlaki Skewers
If you have never marinated chicken thighs in olive oil, lemon, garlic, and oregano and grilled them on skewers, this is the summer you fix that. Chicken souvlaki is Greek street food at its finest - juicy, slightly charred, and packed with flavour. The marinade takes five minutes, and the longer you leave the chicken in it, the better. Serve in warm Greek pitta bread with tzatziki and a squeeze of lemon.
2. Jerk Chicken
Jerk chicken is one of the great BBQ dishes of the world, and it belongs on every British grill this summer. A paste of scotch bonnet, allspice, thyme, garlic, ginger, and brown sugar rubbed into bone-in chicken pieces and left to marinate overnight produces something extraordinary - fiery, fragrant, and deeply smoky when cooked over coals. Cook on indirect heat first to ensure it cooks through, then move over direct heat for the char. Serve with rice and peas and a squeeze of lime.
3. Halloumi Skewers
Halloumi is one of the great BBQ ingredients. It holds its shape, develops a gorgeous golden crust, and has a salty, squeaky richness that makes it just as satisfying as meat. Thread cubes onto skewers with cherry tomatoes, red pepper, and red onion, brush with olive oil and dried oregano, and cook over medium-high heat, turning regularly. Ready in under ten minutes and brilliant for vegetarians.
4. Lamb Kofta
Spiced lamb mince shaped around skewers and cooked directly on the grill. Lamb kofta are bold, smoky, and deeply flavoured - mix your mince with cumin, coriander, paprika, fresh garlic, and a handful of chopped parsley, shape around flat metal skewers (or pre-soaked wooden ones), and grill until cooked through with a good char on the outside. Serve with flatbreads, yoghurt, and sliced red onion.
5. BBQ Piri Piri Chicken
The Portuguese-inspired piri piri marinade - a vibrant blend of chilli, garlic, lemon, paprika, and olive oil - is tailor-made for the BBQ. Spatchcock a whole chicken or use thighs and drumsticks for easier handling. The marinade works fast, so even an hour is enough, though overnight is ideal. The result is fiery, tangy, and absolutely irresistible. All the ingredients are available in any UK supermarket.
6. Grilled Courgettes with Feta and Mint
Slice courgettes lengthways into thick planks, brush with olive oil, season well, and lay directly on the grill. They cook in minutes, picking up beautiful char marks, and soften to a silky texture. Serve on a platter scattered with crumbled feta, fresh mint leaves, a drizzle of good olive oil, and a squeeze of lemon. A side dish that regularly outshines the main event.
7. Smoky BBQ Ribs
Low and slow is the key. Pork ribs rubbed with smoked paprika, brown sugar, garlic powder, and mustard, then cooked over indirect heat for a couple of hours before being finished with a sticky glaze over direct flame. The effort is mostly in the waiting - the BBQ does the work. The result is fall-off-the-bone meat with a caramelised, smoky crust that is hard to beat.
8. Phyllo-Wrapped Baked Feta on the BBQ
Yes, really. Phyllo-wrapped baked feta with honey adapts beautifully to the grill - wrap the feta in a couple of layers of phyllo, brush with melted butter, and place on a piece of foil over indirect heat with the lid down. The pastry crisps up, the feta softens and becomes molten inside, and a drizzle of honey and some chilli flakes over the top makes it genuinely show-stopping as a starter.
9. Grilled Corn on the Cob with Herb Butter
Pull back the husks, remove the silk, fold the husks back, and soak in water for 20 minutes. Grill directly on the coals for 15–20 minutes, turning regularly. The corn steams inside and picks up a gentle smokiness. Serve with a compound butter - try softened butter mixed with smoked paprika, garlic, and lemon zest, or go Caribbean-inspired with butter, lime, and a little scotch bonnet.
10. Marinated Prawns
Large, shell-on prawns marinated in olive oil, garlic, lemon zest, and fresh chilli, then grilled over high heat for two to three minutes per side. They cook fast, they look spectacular, and they taste like something you would eat at a beach restaurant in Rhodes or the Algarve. Thread onto skewers for smaller prawns, or place directly on the grill for larger ones. Serve immediately with crusty bread and extra lemon.
A Few BBQ Tips Worth Knowing
Let your coals reach proper temperature before you start cooking - grey and glowing, not black and smoking. For anything that needs longer cooking (bone-in chicken, ribs), use indirect heat by pushing coals to one side. And always rest meat for a few minutes before serving. It makes a real difference to how juicy the result is.
Whether you are cooking for two on a Tuesday evening or feeding a garden full of people on a bank holiday weekend, the BBQ is capable of so much more than the default. This summer, give it a proper workout.
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