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Simple and tasty BBQ recipes 


‘Simple’ and ‘tasty’ – these are two words many of us look for when it comes to cooking, particularly when on holidays.

Enter our expert barbecuing friends at Weber

They’ve created five fabulous snack-style dishes that are easy to cook when at a BIG4 park, or at home, and are suitable for bigger groups. They are:

  • Garlic Bread Cob Loaf
  • Grilled Prawn and Guacamole Bites
  • Thai Chicken Lollipops with Nam Jim Dipping Sauce
  • Lamb Koftas with Hummus and Pomegranate Molasses
  • Grilled Salmon and Asparagus Skewers

Feast your eyes on these amazing appetisers.

With Weber, you can pretty much cook anywhere.

Garlic Bread Cob Loaf

Serves: 8-10

Prep time: 10min

BBQ time: 20min


1 large cob loaf (approximately 680g)

3 tbsp olive oil

2 tsp finely chopped fresh parsley

Garlic butter

3 garlic cloves, finely chopped

100g butter, softened

1 tsp dried mixed herbs or Italian herbs

Cheese mix

250ml sour cream

250g cream cheese

1 cup grated mozzarella plus extra ¼ cup to sprinkle on top

1 cup grated parmesan cheese


1. Prepare the BBQ for indirect cooking over medium heat (190-230°C). If using a Weber Q BBQ, set it up with a convection tray and a trivet.

2. In a small bowl, combine all the garlic butter ingredients. In a large bowl, combine all of the cheese mix ingredients. Using a bread knife, cut the top off the cob loaf. Tear the bread top into bite-sized pieces. Pull the inner bread out of the cob loaf to create a bowl. Tear the inner bread into bite-sized pieces. Coat the torn bread with 3 tbsp of olive oil, toss to evenly coat the pieces. Add one quarter of the cheese mix into the bowl of the loaf. Next, dot one quarter of the garlic butter over the cheese mix in the cob. Repeat, continuing the layering of the cheese mix and garlic butter. Finish with a sprinkle of extra grated mozzarella cheese.

3. Bake the cob loaf over indirect medium heat for 20min, or until the cheese is warm and the mozzarella has started to turn golden. When 10min into the cooking time, add the torn pieces of bread to the BBQ, and bake around the loaf (indirect medium heat) for 10min.

4. Remove the cob loaf and torn bread from the BBQ. Garnish with chopped parsley.

Top tip: Serve immediately. This won't last long!

Garlic Bread Cob Loaf.

Discover delicious recipes and all things BBQ


Grilled Prawn and Guacamole Bites

Serves: 24

Prep time: 20min

BBQ time: 10min


200g peeled, deveined uncooked prawns

1 tbsp olive oil

100g round corn chips

Cajun seasoning

¾ tsp smoked paprika

¾ tsp sea salt

½ tsp dried oregano leaves

½ tsp freshly ground black pepper

½ tsp garlic powder

½ tsp dried thyme leaves

½ tsp chilli powder

Lime guacamole

2 avocados

1 lime, juiced

2 tsp chopped coriander leaves, plus extra leaves for garnish


1. If using wooden skewers, soak in water for 30min.

2. For the guacamole, mash together the flesh of two avocados with the lime juice and coriander leaves. Season with salt and pepper to taste. Set aside until required

3. Prepare the BBQ for direct cooking over high heat (230-260°C).

4. In small bowl, combine the Cajun seasoning ingredients. Thread the prawns onto the skewers.

5. Lightly coat the prawn skewers with olive oil and sprinkle the seasoning evenly over the prawns.

6. Brush the cooking grills clean. Grill the prawns over direct high heat, with the lid closed, for 2min on each side, or until they are firm to touch and just turning opaque in the centre.

7. Once the prawns are cooked through, remove from BBQ, and carefully slide the prawns off the skewers.

8. To assemble: place a teaspoonful of the guacamole onto a corn chip, top with a prawn, and finish with a coriander leaf to garnish. Repeat with the remaining prawns. Serve immediately.

Top tip: You can use store-bought Cajun seasoning, but for best results we recommend making it.

Grilled Prawn and Guacamole Bites.

Thai Chicken Lollipops with Nam Jim Dipping Sauce

Serves: 6

Prep time: 15min

BBQ time: 20min


Nam jim marinade/sauce

2 red chillies

1 green chilli

¼ cup coriander leaves

1½ tbsp fish sauce

Lime, juiced

50g brown sugar

1cm ginger, grated

1 clove garlic

30 chicken wing lollipops


1. Place all of the nam jim ingredients in a food processor, and process for 10-20secs.

2. Put the chicken wings in a bowl and pour half of the nam jim marinade over the chicken. Marinade the chicken while the BBQ is preheating. Reserve the remaining nam jim to serve as a sauce.

3. Set up your BBQ for indirect cooking. Preheat your BBQ for high indirect cooking.

4. Once the BBQ is preheated, make adjustments to the burner control(s) for high indirect roasting. Place the chicken lollipops on the BBQ over indirect high heat, close the lid, and roast for 20min.

5. Serve the chicken lollipops with the nam jim sauce.

Top tip: Tone down the chillies if cooking for the kids.

Thai Chicken Lollipops with Nam Jim Dipping Sauce.

Lamb Koftas with Hummus and Pomegranate Molasses

Serves: 3-4

Prep time: 20min

BBQ time: 10min



500g lamb mince

½ brown onion, finely diced

20 fresh mint leaves, finely chopped, plus extra to garnish

1 tbsp pine nuts, toasted

3 garlic cloves, crushed

1½ tsp sea salt

1 tsp freshly ground black pepper

1 tsp dried chilli flakes

1 tsp ground cumin

½ tsp ground cinnamon

200g hummus, to serve

Fresh mint leaves

2 tbsp pomegranate molasses, to serve


1. In a medium bowl combine all of the kofta ingredients. Shape into 10 portions. If desired, cover with plastic wrap and refrigerate for up to 24 hours.

2. Prepare the BBQ for direct cooking over medium-high heat (200-260°C).

3. Grill the koftas over direct medium-high heat, with the lid closed, until golden and cooked through, about 10min, turning once.

4. Spread the hummus onto serving plates. Top with the koftas, garnish with mint leaves, and finish with a drizzle of pomegranate molasses.

Top tip: Pair with a Grenache or spicy Shiraz (red) or a Viognier (white).

Lamb Koftas with Hummus and Pomegranate Molasses.

Grilled Salmon and Asparagus Skewers

Serves: 2

Prep time: 15min

Marinating time: 15min

BBQ time: 6-8min


2 thick salmon fillets, skinless and boneless

1 tbsp finely chopped fresh oregano leaves

2 tbsp olive oil

½ tsp sea salt

¼ tsp freshly ground black pepper

2 garlic cloves, crushed

1 tsp dried chilli flakes

1 tbsp sesame seeds

4 asparagus spears, sliced into 3cm batons

1 lemon, thinly sliced into 5mm slices


1. If using wooden skewers, soak them in water for at least 30min.

2. Cut the salmon fillets into 2.5cm cubes. In a medium bowl, mix together the oregano, olive oil, salt, pepper, garlic, chilli flakes, and sesame seeds. Add the salmon, toss to combine, and set aside to marinate for 15min.

3. Prepare the BBQ for direct cooking over medium heat (180-230°C).

4. Thread the salmon, asparagus, and lemon slices alternately onto skewers, and then grill over direct medium heat, with the lid closed, for 3-4min. Using a metal spatula, carefully flip the skewers and grill for a further 3-4 minutes, or until cooked to your liking.

Top tip: Have more guests? Simply double the recipe.

Grilled Salmon and Asparagus Skewers.

For more mouth-watering recipes big and small and for the best in BBQs, visit Weber online here.

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