Barbecue supremo Genevieve Taylor, author and founder of the Bristol Fire School, shares her favourite recipes for a meaty extravaganza, featuring lesser used cuts and sauces that are sure to be new barbecue classics
Lemony Pork Kebabs, Feta & Pepper Sauce
Makes: 6–8 kebabs
Prepare: 10 minutes plus marinating time
Cook: 40 minutes
Zest and juice of 2 lemons 4 tbsps olive oil 2 garlic cloves, crushed A good few sprigs of thyme, roughly chopped 1.2kg pork leg, diced into 3–4cm cubes 2 red peppers, diced into 4cm pieces Flaked sea salt and freshly ground black pepper
For the feta and red pepper sauce:
2 red peppers 200g feta ½–1 tsp chilli flakes 3 tbsps olive oil
Special kit:
6–8 metal skewers
1. Mix together the lemon zest and juice, olive oil, garlic and thyme. Season with salt and pepper, then add the diced pork and stir well to coat. Cover and refrigerate for 12–24 hours. When you are ready to cook, fire up the barbecue for direct and indirect grilling.
2. Rest the whole peppers for the sauce directly over the fire and char the skins all over until blackened, turning regularly. Transfer to a bowl and cover with a plate, then leave for a few minutes; the steam will help loosen the skins. Peel the skin and discard it, along with the seeds and stem. Drop into a food processor, along with the feta, chilli flakes and olive oil. Add a little salt and pepper then whizz to a purée. Scoop into a bowl and set aside.
3. Thread the pork onto skewers, alternating it with pieces of pepper.
Rest on the grill bars, slightly away from the fire so they cook over a medium heat and cook on all sides for 15–20 minutes. Use a meat probe to check the temperature, taking care the tip doesn’t touch the metal skewer or you will get a false reading. Pork is safe to eat at 63°C for medium or take it up to 71°C for well done. Serve with the feta and red pepper sauce alongside.
Balsamic Pork Kebabs with Pesto Dressing
Makes: 8 kebabs
Prepare: 10 minutes, plus marinating time
Cook: 25 minutes
4 tbsps balsamic vinegar 3 tbsps olive oil 1 tbsp brown sugar 3 garlic cloves, crushed 1 tsp smoked paprika 1.2kg pork leg, diced into 3–4cm cubes A bunch of spring onions, cut into 4cm lengths Flaked sea salt and freshly ground black pepper
For the pesto:
50g pine nuts 30g basil, leaves and stems, roughly torn 40g Parmesan, grated 6 tbsps olive oil Juice of ½ lemon 1 garlic clove, crushed
Special kit:
8 metal skewers
1. Mix together the balsamic vinegar, olive oil, brown sugar, garlic and smoked paprika in a bowl. Season with salt and pepper, add the pork and toss together to coat. Cover and
