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Top Winter Low Fat Barbecue & Chiminea Recipes

The air may be a little chilly and the evening’s dark, but winter is still the perfect time of year for firing up the barbecue or chiminea and cooking some delicious meals! And there are so many things you can cook on the BBQ that rustling up a slimming dish is quick and easy.

So grab your favourite woolly jumper and hat, and head outside for some fire-cooked goodness – and why not try one of our top winter low-fat BBQ recipes for added simplicity and flavour.

And if you don’t have a chiminea yet have a browse through our La Hacienda chiminea range. It will add another dimension of taste to your food.

 

Portobello mushroom burger

This low-fat recipe is so easy to make, we couldn’t resist adding it in. Although this is a vegetarian option, it’s so packed full of flavour and the big field mushroom has a wonderful meaty texture, it’s bound to appeal to everyone – and it’s an excellent winter meal too.

To make mushroom burgers for four, you’ll need:

  • 4 Portobello mushrooms
  • 2 large tomatoes
  • 4 ciabatta rolls
  • 1 red onion
  • 1 bag of rocket
  • 4 tablespoons of mustard
  • 2 tablespoons of balsamic vinegar

This meal needs hardly any preparation at all and is ready in less than fifteen minutes, so there’ll be no standing around in the cold while you wait. Simply mix the mustard and balsamic vinegar together and brush the mushrooms with this sauce.

When the barbecue is ready, add the mushrooms to the grill and cook for a couple of minutes on each side. Then cut four large slices from the tomatoes and grill for about a minute.

Add the leftover mustard and vinegar mix to the buns, top with the tomato and mushroom, and then add a slice of red onion and handful of rocket.

For added warmth, you can lightly toast or heat the ciabatta buns in the oven for a few minutes before dishing up.

 

Chicken kebabs

Barbecue Chimenea Chicken Kebabs

If you’re watching what you eat and want a calorie-light meal, the home-made kebab is a great choice.

A classic is barbecued chicken kebabs with lots of hearty vegetables and fresh sauce. You can always substitute the chicken in this recipe for another meat, fish, extra vegetables or cheese if you prefer.

For four people, you’ll need:

  • 8 skewers
  • 2 chicken breasts
  • 2 peppers (1 red and 1 green)
  • 1 courgette
  • 1 red onion
  • 2 limes
  • 200ml low-fat yogurt
  • 1 tablespoon of Worcester sauce
  • 1 teaspoon of Tabasco
  • Small handful of fresh coriander
  • 2 corn-on-the-cobs cut in half

To make your own kebabs, simply chop the chicken breasts into cubes or bite-sized chunks. Next, chop the peppers, courgettes and red onions into similar-sized pieces. Grab your barbecue skewers and thread the chicken, pepper, courgette and red onion through a few times.

Once you’ve made the kebabs, whisk up a light sauce for marinading your kebabs before cooking. Squeeze the juice of two limes into a dish, add the yogurt, Worcester sauce and Tabasco, and season with salt, pepper and some fresh coriander. Mix the ingredients together and place the kebabs in the dish, ensuring the chicken and vegetables are well covered in the sauce.

Leave the kebabs to marinade for 30 minutes or, even better, overnight. When you’re ready, light your barbecue until it’s nicely warmed up, and cook the kebabs for ten minutes. Turn the skewers over on the BBQ to ensure the chicken is thoroughly cooked, and brush the kebabs with the marinade during this time too.

While the kebabs are cooking, add the four corn-on-the-cobs to the barbecue to cook alongside.

Serve with a fresh salad and corn on the cob, and enjoy a warming winter barbecue dish that doesn’t ruin the diet!