Fire it up!

It’s barbecue season, dear reader, and whether the sun is shining or not, we can’t resist the many pleasures of al fresco cooking and eating. Try these tasty dishes…

SPICED BARBECUED PRAWNS

Ingredients
12 large prawns, shells on or off
3 tbsp soy sauce
3 tbsp oyster sauce
1 tbsp fish sauce
2 tbsp soft brown sugar
6 cloves garlic, minced
1 tbsp lime juice
handful fresh coriander
4 lime wedges, to garnish

Method
Mix the soy sauce, oyster sauce, fish sauce, sugar, garlic and lime juice together.
Lay the prawns in a flat dish and pour over the marinade. Place in the fridge to marinate for 30 mins.
Place whole prawns on skewers pre-soaked in water so they do not burn, and place on a greased barbecue or griddle pan.
Cook 3-5 mins each side until pink and serve with fresh lime wedges and coriander.

BARBECUED LAMB SKEWERS

Ingredients
600g lamb leg steaks cut into bite-sized pieces
2 tbsp olive oil
1 lemon, zest and juice
3 cloves garlic, crushed
2 tsp dried oregano
6 shallots, peeled and quartered
salt and freshly ground black pepper
6 skewers

Method
If you’re using wooden skewers, soak in water for 30 mins before using.
Put the lamb in a bowl and mix with the olive oil, lemon zest and juice, garlic and oregano.
Season with salt and pepper, stir well, cover with cling film and refrigerate for a minimum 2 hours.
Thread lamb and shallot quarters onto the skewers and grill on a very hot barbecue for 8-9 mins, turning occasionally.