Most people associate barbecue only with the summer season, but the delicious smoky flavor of barbecue can be enjoyed any time of year, including winter. Make this year’s holiday season extra special by preparing hot grilled dishes that everyone is sure to enjoy.
Here are some easy-to-follow barbecue recipes that will make your vacation more memorable:
Sugar Glazed Grilled Lamb
What do you need:
- 4 lamb chops
- 1/4 cup brown sugar
- 2 teaspoons ground ginger
- 2 teaspoons dried tarragon
- 1 teaspoon garlic powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
Combine the brown sugar, ginger, tarragon, garlic powder, cinnamon, black pepper, and salt in a medium bowl. Rub the herb and spice mixture evenly over the lamb chops, then place on a plate. Cover and refrigerate 1 to 3 hours. When ready, cook the lamb chops on a preheated grill on high heat for 5 minutes per side or until cooked through. Serve the lamb chops with a side of mashed potatoes or mixed vegetables.
Grilled arugula stuffed swordfish fillet
What do you need:
- 3/4 kg. swordfish steak
- 2 garlic cloves, minced
- 4 cups coarsely chopped arugula
- 1 cup of chopped fresh tomato
- 1/4 cup soy sauce
- 1/4 cup white wine
- 1/4 cup fresh lemon juice
- 6 tablespoons olive oil, divided
- 3 tablespoons fresh lemon juice
- 1 tablespoon prepared Dijon mustard
- 1 teaspoon grated fresh ginger root
- 1 teaspoon sesame oil
Place the swordfish in a baking dish and reserve. Combine soy sauce, white wine, 1/4 cup lemon juice, 3 tablespoons olive oil, garlic, mustard, ginger, and sesame oil in medium bowl. Stir until all ingredients are well combined. For the mixture over fish, cover and refrigerate for at least 4 hours up to overnight. When ready, remove the fish from the marinade. Save marinade. Using a knife, carefully cut pockets into the sides of the fish. Combine arugula, tomato, remaining olive oil, and 3 tablespoons lemon juice. Stuff the fish with the vegetables and secure with toothpicks. Cook the swordfish fillets on a preheated grill over high heat until cooked through, about 5 minutes per side. Remove from heat and place on a serving plate. Heat the marinade over high heat until reduced by half and then over the fish before serving.
Grilled Sausage and Vegetable Salad
What do you need:
- 1/2 kilo smoked sausage, cut into 1-inch pieces
- 1/4 kilo red potatoes, in quarters
- 1/4 kilo green beans, trimmed and cut in half
- 1 onion, sliced
- 1/3 cup of purified water
- 1 teaspoon of butter
- 1 teaspoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Place sausage, potatoes, green beans, and onion on a large sheet of heavy-duty aluminum foil. Drizzle oil over mixture, season with salt and pepper, and coat with butter. Fold the foil to seal the sausage and vegetables, creating a package. Leave a small opening in the package and pour water through the opening before sealing. Cook foil packet on preheated grill over high heat, turning once, for 20 to 25 minutes or until sausage is cooked through and vegetables are tender.
Don’t let cold weather stop you from using your grill – make the holidays more enjoyable with these amazing barbecue recipes!
