BBQ Season is Here – Raise Your Grilling Game with Jamie Oliver
As the sun shines brighter and the days grow longer, it’s time to embrace the joys of BBQ season. But this year, let’s move beyond the usual burnt sausages and dry burgers. With a little guidance from celebrity chef Jamie Oliver, you can elevate your grilling game with a fire-roasted menu that’s sure to impress. His new book, BBQ, offers simple yet delicious recipes perfect for any occasion.
Chicken Shawarma
Serves 4
Total time: 1 hour 10 mins, plus marinating
This recipe brings the flavors of the Middle East to your grill. The key ingredient here is baharat, a blend of spices commonly used in Arabic cuisine. You can either use a store-bought mix or create your own.
Ingredients:
– 600g skinless, boneless chicken thighs
– 2 heaped tsp baharat seasoning, plus extra to serve
– 2 cloves of garlic
– 2 lemons
– 1 red onion
– 2 heaped tbsp Greek yoghurt
– 425g tin of pineapple rings in juice
– Olive oil
– 4 flatbreads
– ½ small red cabbage (300g)
– ½ bunch of flat-leaf parsley (15g)
– 320g ripe mixed-colour tomatoes
Instructions:
Marinate the chicken with baharat, sea salt, black pepper, grated garlic, lemon zest, and onion. Mix in the yoghurt and let it rest for at least an hour. Thread the chicken, onion, and pineapple onto skewers and cook on a hot barbecue. After searing, move to the cooler zone to finish cooking. Serve with flatbreads, cabbage, tomatoes, and a drizzle of lemony yoghurt.
Herby Leg of Lamb and Creamy Beans
Serves 10
Total time: 1 hour and 25 mins, plus resting
This dish is a showstopper, perfect for larger gatherings. The herby crust adds a burst of flavor, while the creamy beans complement the tender lamb.
Ingredients:
– 4 leeks
– 1 bunch of mixed soft herbs (30g), such as mint, tarragon, basil, parsley
– 2 cloves of garlic
– 50g shelled unsalted pistachio nuts
– Extra-virgin olive oil
– 2 lemons
– 100g breadcrumbs
– 2.2kg butterflied leg of lamb, bone out
– Olive oil
– 2 tbsp Dijon mustard
– 1 bunch of sage (20g)
– 200g ripe cherry tomatoes
– 2 x 570g jars of cannellini beans
– Red wine vinegar
Instructions:
Soak wood chips and light the barbecue. Blacken the leeks on the coals before preparing the herb paste. Coat the lamb with olive oil and mustard, then top with the herby crumbs. Cook the lamb over the cool zone, adding the beans and tomatoes later. Finish with a splash of red wine vinegar.
Prawn Skewers & Ajoblanco Sauce
Serves 4
Total time: 25 minutes
A refreshing take on traditional Spanish flavors, this dish pairs prawns with a cold almond-based sauce.
Ingredients:
– 16 large raw shell-on king prawns, from sustainable sources
– 120g chorizo
– 2 lemons
– 16 padrón peppers
– 200g blanched almonds
– 1 small clove of garlic
– 1 tbsp sherry vinegar
– ½ bunch of flat-leaf parsley (15g)
– Extra-virgin olive oil
– 1 pinch of smoked paprika, to serve
Instructions:
Toast the almonds, blend with garlic, sherry vinegar, and water to make the sauce. Thread the prawns, chorizo, and peppers onto skewers and cook on the barbecue. Drizzle with parsley oil and finish with a dusting of paprika.
Romesco Cauliflower
Serves 4
Total time: 35 mins
This vibrant dish combines roasted cauliflower with a smoky romesco sauce.
Ingredients:
– 1 head of cauliflower (800g), ideally with leaves
– Olive oil
– 300g ripe tomatoes
– 4 cloves of garlic
– 100g sourdough bread
– 460g jar of roasted red peppers
– 25g smoked almonds, plus extra to serve
– 1 pinch of smoked paprika
– Extra-virgin olive oil
– 4 sprigs of flat-leaf parsley
– 30g feta cheese
Instructions:
Light the barbecue and roast the cauliflower wedges with tomatoes and garlic. Blend the tomatoes, garlic, and bread into a smooth sauce. Top with charred cauliflower, parsley, almonds, and feta.
Super Surf and Turf Mixed Grill
Serves 8
Total time: 45 mins
This hearty dish combines chicken, seafood, and vegetables for a complete meal.
Ingredients:
– 2 spring onions
– 2 cloves of garlic
– 1 lemon
– 1 tsp baby capers in brine
– 50g tin of anchovy fillets
– ½ bunch of mixed soft herbs (15g)
– 250g soft unsalted butter
– 1 bulb of fennel
– 320g green beans
– 1 sourdough or French baguette
– 8 free-range chicken thighs, skin on, bone in
– Olive oil
– 225g chorizo
– 16 raw shell-on king prawns, from sustainable sources
– 1.2kg mixed mussels & clams, scrubbed, debearded, from sustainable sources
– 320g ripe cherry tomatoes
– 120ml white wine
Instructions:
Prepare a flavoured butter using herbs, capers, and anchovies. Cook the chicken, chorizo, and vegetables on the barbecue, then add seafood and deglaze with wine. Serve with fresh herbs and lemon wedges.
How to Set Up a Charcoal Barbecue
Graduated
Create a hot zone on one side and gradually slope down to a cooler area. This allows for better control over cooking times.
50/50
Evenly distribute coals on one half of the barbecue, leaving the other half clear. This creates a hot and cool zone, ideal for searing and slow cooking.
Jamie’s Top Tips
Jamie Oliver recommends using charcoal for the best results, but gas and electric barbecues are also viable options. He emphasizes the importance of quality ingredients and planning ahead to ensure a stress-free grilling experience.
BBQ by Jamie Oliver is published by Penguin Michael Joseph, at £30.
© Jamie Oliver Enterprises Limited
Recipe photography: © David Loftus, 2026
Jamie’s Ultimate BBQ with Weber airs on Channel 4 from Tuesday 5 May at 8pm.
