Barbecue Season is Here
The great Scottish summer is here—and with it comes a wave of hopeful grilling, dashes outside between showers, and that unmistakable scent of something delicious catching the wind.
Halloumi, Courgette & Lemon Skewers
Serves: 4
Prep time: 15 minutes | Cook time: 10 minutes
Cook on: Barbecue or griddle pan
Ingredients
250g halloumi cheese, cut into 2–3cm cubes
2 courgettes, sliced into thin ribbons (use a vegetable peeler)
1 unwaxed lemon, cut into wedges
2 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, crushed
½ tsp dried oregano or thyme
Freshly ground black pepper
Optional: chopped fresh mint or parsley to serve
Method
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Marinate the halloumi, In a bowl, mix the olive oil, lemon juice, garlic, oregano, and a good pinch of black pepper. Add the halloumi cubes and gently toss to coat. Set aside while you prepare the skewers.
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Prep the courgette, Use a vegetable peeler to slice the courgettes lengthways into long, thin ribbons. Lightly season with salt and let them sit for 5–10 minutes to soften slightly (this helps with threading).
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Assemble the skewers, Thread the marinated halloumi cubes, courgette ribbons (folded into zigzags), and lemon wedges alternately onto metal or soaked wooden skewers.
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Grill, Barbecue over medium heat or cook on a hot griddle pan for 8–10 minutes, turning until the halloumi is golden and lightly charred, and the courgette is tender.
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Serve, Drizzle with any leftover marinade and scatter over fresh herbs if using. Delicious served with flatbreads, hummus, or a herby couscous salad.
Spiced Lamb Koftas with Cucumber Slaw
Serves 4
Prep time: 20 mins | Cook time: 10–12 mins
Cook on: Barbecue or griddle pan
Ingredients
For the Koftas:
500g lamb mince
1 small red onion, finely grated
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp smoked paprika
Pinch of chilli flakes (optional)
Small bunch of flat-leaf parsley, finely chopped
Salt and black pepper
Olive oil, for brushing
For the Cucumber Slaw:
½ cucumber, deseeded and finely sliced
1 small red onion, very thinly sliced
2 tbsp natural yoghurt or Greek yoghurt
1 tbsp lemon juice
1 tbsp chopped fresh mint
Salt and pepper
To Serve
Warm flatbreads or pitta
Extra yoghurt or tahini sauce
Lemon wedges
Method
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Make the koftas, In a large bowl, combine the lamb mince with grated onion, garlic, spices, parsley, salt, and pepper. Mix thoroughly with your hands until well combined.
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Shape, Divide into 8 portions and shape into long, oval koftas around metal or soaked wooden skewers. Chill for 10–15 minutes to firm up.
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Prepare the slaw, Toss the cucumber and red onion with yoghurt, lemon juice, mint, and a pinch of salt. Set aside.
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Grill the koftas, Brush lightly with olive oil and cook over medium-high heat on a barbecue or hot griddle pan for 10–12 minutes, turning regularly, until nicely browned and cooked through.
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Serve, Spoon the cucumber slaw into warm flatbreads or alongside the koftas, drizzle with extra yoghurt or tahini if you like, and finish with a squeeze of lemon.
Scottish Trout Parcels with Dill & Butter
Serves: 2–4
Prep time: 10 minutes |
Cook time: 12–15 minutes
Cook on: Barbecue (indirect heat) or oven 200°C fan
Ingredients
2 whole Scottish trout, gutted and cleaned (or 4 fillets, skin-on)
40g unsalted butter, softened
Small bunch of fresh dill, roughly chopped
1 lemon, thinly sliced
2 garlic cloves, thinly sliced
Sea salt and freshly ground black pepper
60ml white wine or dry vermouth
Olive oil, for brushing
Foil and baking parchment
Method
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Prep your parcels: Tear off 2 large sheets of foil and line each with a sheet of baking parchment. Place a trout (or 2 fillets) in the centre of each.
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Add flavour: Dot each fish with butter, scatter over the dill and garlic slices, and tuck in a few lemon slices. Season well with salt and pepper. Add a splash of white wine or vermouth if using.
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Wrap: Fold the parchment and foil around the fish to make a sealed but loose parcel – leave some space for steam to circulate.
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Cook:
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Barbecue: Place parcels over medium indirect heat. Close the lid and cook for 12–15 minutes until the trout is just cooked through and flakes easily.
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Oven: Bake at 200°C fan for 12–15 minutes.
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Serve: Carefully open the parcels at the table for a burst of fresh, herby aroma. Serve with new potatoes, green beans, or a cucumber salad.
