6 barbecue ideas with a twist

There are many reasons to love summer, and barbecues in the back garden is certainly one of them. They’re a great opportunity to catch up with friends and family over some hearty, grilled grub, washed down with a chilled drink or two.

If you’re hosting the next barbecue and want to impress your guests, we’ve put together some unique recipe ideas that are a great alternative to the standard burger-in-a-bun. These suggestions will take you from the start of your barbecue, all the way through to the grand finale:

Welcome drink: Rhubarb punch

Please your guests with a refreshing, rhubarb punch upon arrival. In a large pan, bring to the boil 10 cups of both rhubarb and water, then drain and keep the liquid. Add 2 ½ cups sugar and 2 tbsp raspberry gelatin to a bowl with 2 cups boiling water; when dissolved, add 2 cups pineapple juice, ⅓ cup lemon juice and the rhubarb juice. Keep the mix in the fridge until just before serving and top with 8 cups ginger ale. As an extra-special touch, garnish each cup with a sprig of mint.

Nibbles: Crudités and pita with chickpea and coriander dip

Pair the punch with a tasty pre-barbecue snack, such as chopped carrots and toasted pita alongside this delicious dip. In a food processor, blitz 1 cup rinsed chickpeas, ½ cup natural Ísey Skyr, ½ cup chopped coriander, ½ garlic clove, 2 tbsp freshly-squeezed lemon juice and a good pinch of salt – and voila!

Main attraction: Mouth-watering marinated chicken

The trick for this scrumptious dish is to allow plenty of time for the marinade to infuse the meat. For 4lbs of chicken, mix 1 cup natural Icelandic Skyr in a bowl with 2 ½ cloves crushed garlic, 3 tsp dried oregano (or blitzed, fresh oregano) and a pinch of salt and pepper. Add the zest and juice of 1 lemon and stir in a decent handful of chopped parsley. Mix with the chicken, pop in the fridge and take out just before grilling.

Vegetarian option: Loaded sweet potatoes

Make sure vegetarians don’t feel left out with these loaded sweet potatoes – wrap in foil on the barbecue grill for around 40-50 mins for an extra-crispy skin. For the filling, fry 1 crushed garlic and ½ chopped red onion for around 3 mins. Add a 400g can of drained chickpeas and 100g baby leaf spinach and stir until wilted. Mix the zest and juice of 1 lemon and 5 tbsp olive oil and add to the mix before loading in the potatoes. Combine 70g of natural Icelandic Skyr with 3 tbsp tahini and dollop on top to serve.

Side: Simple greek salad with creamy dressing

A fresh, colourful greek salad to serve alongside your hearty mains – quantities of each ingredient can really be done by eye. Chop vine tomatoes, avocado, red onion, Kalamata olives, feta cheese and oregano and mix together in a bowl. For the dressing, mix 1 cup natural Ísey Skyr with 3 tbsp red wine vinegar and a few good glugs of Greek virgin olive oil. You can drizzle the dressing over the salad or serve in a dish for your guests to add if they wish.

Pudding: Grilled peaches with honey and Icelandic Skyr

By now, your guests are bound to feel a little full up from your feast, so keep your pudding simple and healthy with these grilled peaches. Simply halve and place on the barbecue when it’s cooled down a little, grilling for around 3 minutes on each side. Serve in a bowl dusted with a pinch of cinnamon, topped with a dollop of vanilla Ísey Skyr and drizzled with sticky honey.

Rustle up these tasty treats for your next barbecue and you may get asked to host the next one – and the next, and the next...