4 Homemade Delicious BBQ Dishes That Are Perfect For a Complete Meal

June is just around the corner, and this means it is time to roll out your BBQ sets. In case you’re getting rusty with your BBQ recipes, here is a full BBQ meal to try.

I just love the smell of BBQs, and I love the fun that comes with BBQing; preparing the food, getting the charcoal ready, managing the flames and breathing in the BBQ aromas wafting to your nose.

In the past, I was used to just getting off-the-shelf beef patties and frankfurters for my BBQ parties. However, with so many scandals of horsemeat being used in manufacturing meat products, and other nasty news on the unhealthy amount of chemicals used in producing food stuff, I prefer to have some home-made products for my BBQs these days.

So, here are 4 dishes perfectly planned out for you to enjoy a balanced meal while having a BBQ party.

#1 Homemade Patties

burger with fresh tomato

These patties can be made the day before the BBQ as they need to be chilled first.

Ingredients (serves 4):

  • 550g of lean minced beef (for more flavour, use organic beef)
  • 1 onion, chopped
  • 2 medium stalk of parsley, chopped
  • 1 tbsp of Dijon mustard
  • 1 egg yolk (from a medium sized egg)
  • 1 tbsp of olive oil
  • 1½  tbsp of Worcestershire Sauce
  • salt and ground black pepper (to taste)


  • In a mixing bowl, place all the ingredients above and stir to combine.
  • Once they are all well-mixed, divide them into 4 equal portions.
  • Use your hand to shape each portion into a patty. Make sure each patty is well-pressed.
  • Lay the patties out on a sheet of baking paper, and chill them in the fridge to allow them to stiffen.
  • When your BBQ grill is ready, place the patties on it until cooked.

#2 Vegetable Farcis

Zucchinis stuffed with tofu cheese

Farcis is in fact the Provençal version of stuffed vegetables. Normally, it is roasted before serving. But here, I would like to share the fun of having BBQ’ed vegetable farcis.

Ingredients (serves 4):

  • 200g of minced pork (or good quality sausage meat)
  • 200g of parmesan cheese, grated
  • 2 round courgettes
  • 4 peppers (mixed colours)
  • 2 medium tomatoes
  • 4 tbsp of olive oil
  • 3 shallots, chopped
  • 2 cloves of garlic, chopped
  • 2 tbsp of white wine
  • 150g of white rice, cooked
  • 2 eggs, beaten
  • salt and pepper (to taste)
  • kebab sticks
  • aluminium foils


  • Cut the tops off the courgettes. Keep the lids and scoop out the centre until you make a hollow space.
  • Chop up the scooped-out courgette along with the tomatoes, then place it in a bowl.
  • Heat up a pan, and add 2 tbsp of olive oil, along with the chopped shallots and garlics. Cook them for about 5 minutes, or until softened.
  • Add the cooked rice, minced pork (or sausage meat), white wine, the chopped courgette and tomatoes, and stir for another 5 minutes.
  • Add in the parmesan and beaten eggs and stir to mix well before turning off the heat. Set the pan aside to cool.
  • Cut the tops off the peppers then remove the seeds and membranes.
  • With a spoon, scoop the stuffing into the cut peppers and courgettes. Don’t overfill them.
  • Place the tops of the vegetables back to cover the stuffing, then poke two kebab sticks in a criss-cross manner to secure the top of the vegetables.
  • Drizzle the leftover olive oil on all the vegetables.
  • Wrap each stuffed vegetable with aluminium foil.
  • Place these wrapped vegetable farcis on your BBQ grill and let them cook for 20-30 minutes, turning every 5 minutes to allow each side to brown.

#3 BBQ Potatoes With Green Onions

Ingredients (serves 4):

  • 6 large potatoes, peeled
  • 4 stalks of green onions, finely chopped
  • 4 tbsp of salted butter
  • salt and pepper to taste
  • aluminium foil


  • Boil the potatoes for 25 minutes, or until tender but still firm.
  • Remove the potatoes from water, and let them cool.
  • Cut them into cubes, and place them on a large piece of foil.
  • Spread the chopped green onions around the potatoes then brush the butter over them.
  • Sprinkle salt and pepper over them and seal the foil firmly.
  • Place the foils amongst the charcoals and let them cook for another 20-30 minutes or until tender.

TIP: This tastes nicer when served with sour cream. 

#4 Banana Chocolate Dessert


I first made this when I was a Brownie. I was probably around 8 at that time, but I’ll never forget the heavenly taste of this simple BBQ dessert. Now when I made them for my friends, they just love them!

Ingredients (serves 4):

  • 4-6 bananas
  • a bar of 45g milk chocolate
  • a bar of 45 g dark chocolate
  • aluminium foil


  • Peel the bananas and cut a slit lengthwise in the middle of each of them.
  • Cut the chocolate bars into 2x2cm squares.
  • Place the chocolate squares into the slit made in the bananas. Alternate between the milk and dark chocolate.
  • Wrap each banana in aluminium foil and seal it tight.
  • Place the wrapped bananas among the charcoal at the start of the BBQ, and let them cook slowly while you enjoy your meal.
  • Once you get to the end of your meal, the bananas should be well-cooked. To check, just open up one of them to see if the banana has “melted” along with the chocolate. If not, just let it cook a little longer.

TIP: This dessert is best served hot.

I hope you enjoy this delicious well-planned BBQ meal. Remember to keep yourself at a safe distance from the fire to avoid getting burnt. 

About the author

Michelle WY

An adventurous foodie lost in one of the gastronomic capitals of the world and loving every moment of it! I like to cook too, making my adventures in France very fun and enjoyable as I eat, taste then try or innovate recipes to share with you! My motto: Diet starts Tomorrow!

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