5 Delicious Barbeque Recipes for your Dandara Garden

We’re deep into Spring, and it’s the perfect time of year to enjoy the warm weather and cool breezes, basking away the evenings as the daylight gets longer. Many Dandara homes are perfect for al fresco dining, with open-plan layouts that enjoy French doors to the garden and lovely patios, ideal for sitting out with a bottle of wine and a good meal.

So, we have prepared you for the summer with a few of these delicious barbeque recipes to try with your family and friends.

Classic Piri Piri Chicken Marinade

This is a classic, delicious marinade to spice up any chicken dishes, come spring or summer. This spicy, delightful treat could also be used on tofu or any other grill-ready foodstuff. Get creative!

It’s recommended to Marinade chicken for at least 3-4 hours, so make sure you plan ahead.


  • 1 tbsp of salt, paprika, oregano, and brown sugar
  • 2 bay leaves
  • 10 red chillies
  • 5 bird’s eye chillies
  • 6 peeled garlic cloves
  • 100ml oil
  • 225ml red wine vinegar

Making the Marinade:

Crush the salt and bay leaves with a mortar and pestle or food processor until you have a fine powder. Combine in a blender with chillies, oregano, garlic cloves, paprika and sugar.

Add the vinegar and oil and blend again until combined – and voila! A tasty marinade, ready to go.

To prep your chicken, simply marinade for 3-4 hours, covered and refrigerated. If you’re spatchcocking a whole bird (BBC food has a great guide on how to do so here) you can set aside half of your marinade for basting later.

If you are basting: Don’t baste with the same marinade you use for the chicken! It won’t be safe unless you apply it very early on, so it’s better to set some aside.

Black Bean Burgers with Lime and Coriander

A veggie alternative to the usual beef, these black bean treats will hit the spot. This recipe uses peanuts, but chickpeas and a little extra salt could help create a similar texture in case of allergies.
  • Two 400g tins of black beans
  • 1 red onion
  • 1 fresh red chilli
  • Fresh coriander
  • Rolled oats and salted peanuts
  • ½ tsp ground coriander, 1 tsp ground cumin, 1 tsp smoked paprika
Making your burgers:
Drain the beans, finely chop the onion and chilli, pick and prepare your coriander leaves, and grate some lime zest.
Use a processor to chop two handfuls of rolled oats and two tablespoons of salted peanuts until coarse! Then add your beans, onions, chilli, ground coriander and cumin, coriander leaves, zest and a little olive oil.
Roll your mixture into 6 balls and flatten into burgers on a surface dusted with flower and smoked paprika, then chill in the fridge for at least an hour.
Grill for 4-5 minutes on each side, until cooked through.
Serve with rolls and toppings of your choice.
These versatile burgers can be topped with everything from rocket to onion, to sliced avocados – not to mention all of the burger bun possibilities!

Garlic Mushroom Burgers

These juicy alternatives go great on their own in a ciabatta bun, or as an addition to a burger filled to the brim with other flavours! We can also see them going great as a side to a vibrant rice dish.
  • Two cloves of garlic
  • 2 sprigs of fresh, flat-leaf parsley
  • 35g of butter, margarine, or spread
  • 2 large mushrooms
Grate or crush the peeled garlic, then pick and chop your parsley. Soften your butter or spread at room temperature and combine.
Clean the mushroom heads and fill them with the mixture.
Wrap in tinfoil and place on the barbeque for 15 minutes, or until the mushrooms are soft and cooked.
Serve in buns with toppings of your choice. We recommend mustard on ciabatta with a squeeze of lemon juice and some rocket.
The way the tinfoil traps in the moisture of the garlic butter mixture makes these gorgeous mushroom heads soft and succulent!

Pork & Pineapple Skewers

Simple, delicious fayre that’s perfect for the whole family! It just wouldn’t be a barbeque without something on a stick.


  • 400g pork fillet
  • 4 tbsp light muscovado sugar, although any light brown sugar can be used.
  • 60ml cider vinegar
  • 1 tbsp fish sauce or soy sauce
  • ½ chunked pineapples – you can prepare these yourself or use tinned. Just drain them well.
  • 1 deseeded green pepper
  • 4 spring onions
  • Chopped coriander
  • Sides of your choice


Dice the pork, then heat the sugar and vinegar in a pan at a low heat until the sugar is melted. Add your fish/soy sauce and allow to cool, then add the pork and mix well.

Once the barbeque is ready, skewer the pork, pineapple, peppers and spring onion in an alternating sequence to create a colourful burst of flavour.

Barbeque the skewers for 3-4 minutes on each side, check the pork is well done before serving.

Sprinkle with coriander and serve with sides of your choice.

Ultra-Quick and Easy Vegetarian Skewer Marinade

 For a vegetarian alternative that’ll still get your mouth watering, this lightning-fast marinade can be applied to a vegetarian kabob of your choice.

We recommend using red onions, sliced corn, mushrooms, bell peppers, cherry tomatoes, zucchinis, eggplants – the list goes on. Customise to your heart’s content!


  • One tbsp Olive Oil
  • 1/4 tsp of garlic powder
  • 1/4 tsp of basil
  • 1/4 tsp of oregano
  • Salt and Pepper


Add to a bowl and whisk to combine.

Apply liberally to your veggies. That’s it!

Simple! When assembling your skewer, make sure to leave a small space in between each item so the heat can reach all sides, this will help each item cook more evenly. You can always squish them down with a fork after cooking to get that authentic skewered look.


Make the Most of the Sun

If any of these mouth-watering marinades or barbeque treats have your stomach growling, we encourage you to get into your garden and give them a try. If you’d like to see just how perfect our homes at Dandara are for al fresco dining, you can find out more here.

If you’d like to access any of these recipes easily on your phone, we’ll also be rustling them up on our Instagram, which you can visit here. We hope to see you soon.


Piri Piri chicken: https://www.greatbritishchefs.com/recipes/piri-piri-chicken-recipe

Black Bean burgers: https://www.jamieoliver.com/recipes/vegetables-recipes/mexican-black-bean-burgers-with-lime-amp-coriander/

Garlic Mushroom burgers: https://www.jamieoliver.com/recipes/vegetables-recipes/garlic-mushroom-burgers/

Pork and Pineapple Skewers: https://www.jamieoliver.com/recipes/vegetables-recipes/garlic-mushroom-burgers/

Easy Grilled Vegetable Kabobs: https://mypureplants.com/grilled-vegetable-kabobs