2 Ways to Throw a Backyard Summer Barbeque

CSL has got you covered this season. Put a Mediterranean spin or go classic with your next barbeque. It’s fuss-free and fun!

City Style and Living Magazine Summer Barbeque entertaining
/ K&S Media

CSL has got you covered this season. Put a Mediterranean spin or go classic with your next barbeque. It’s fuss-free and fun!



All your favourites are here just in a different form. Turn burgers into kofta, buns into pita, and fries into herb roasted potatoes. Add a quick salad with feta olives, tomatoes and onions and serve with grilled red and yellow peppers.


Whipping up the dough literally takes minutes. Use the dough attachment on your stand mixer to knead together 3 cups (750 ml) flour, 1 cup (250 ml) water, 2 tablespoons (30 ml) dry yeast, 1 cup (250 ml) warm water, and a pinch each of salt and sugar, about 8-10 minutes or until smooth and elastic. Let rise until doubled in size, about 1 hour. Turn dough out onto lightly floured surface, and use kneading motion to punch down. Divide into equal pieces and use a rolling pin to roll circles about ¼ inch (60 cm) thick. Drizzle with a little oil and cook on barbeque until bubbles form. Flip pita to ensure both sides cook evenly. Store in a kitchen towel to keep warm until ready to serve.


It’s all about the seasoning here. To 2 lbs (1 kg) ground beef or ground lamb, add ¼ cup (60 ml) each of sautéed onions, chopped parsley and chopped mint; 6 cloves of minced garlic; 2 tablespoons (30 ml) each of ground cumin, and ground coriander; ½ teaspoon (2.5 ml) each of ground allspice, ground cinnamon, ground ginger, and ground cayenne pepper; and salt and pepper to taste. Form into loose not compact meatballs. Cook on barbecue, about 2 minutes per side.



Nothing says summer like burgers, fries and cocktails. The star has to be the burger, everything else is just the supporting cast.


Modern tastes mean you can choose from a patty made of chicken, beef or shrimp (pictured).

Chicken: A blackened Cajun chicken is the way to go on the barbecue. Lightly coat breast with oil. Cover with a spice mix of powdered onion, thyme, oregano, paprika, black pepper, salt, garlic powder and red pepper flakes.

Beef: For the ultimate beef burger, opt for ground chuck seasoned simply with salt and pepper.

Shrimp: To really let the seafood flavour sing, forget breadcrumbs and process half of the shrimp in a food processor and keep half whole. Fold the two together along with Southeast Asian spices and herbs like lemongrass, chilli, ginger and garlic for extra punch.


Even if you make different meat burgers, there’s just one sauce that will go with them all — sriracha mayo. Mix equal parts and add just a squeeze of lime.


Fries that are crisp on the outside and fluffy on the inside are achieved by double frying. Fry first for 3 minutes at 325 °F (160  °C). Then refry at 375°F (190 °C) for 4 minutes until lightly golden. Want something lighter than mayo-based coleslaw, but still craving the creaminess? Sliced avocado is the perfect swap.

Keep it simple by making large batch cocktails using crowd-pleasers like wine, gin and tequila. Get an assembly line going: prepare a range of garnishes by slicing up pineapple, lime, oranges. Open a jar of maraschino cherries, stack toothpicks and keep drink umbrellas at hand. 

This original recipe article first appeared in the Summer 2018 issue of City Style and Living Magazine.

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