Melissa Thompson’s Top Summer Barbecue Recipes from Jerk Prawns to Juicy Lamb Chops

Get barbecue-ready with Melissa Thompson’s guide

I cooked on a basic grill for years before acquiring my first barbecue with a lid and vents. This was transformative; controlling airflow allowed me to adjust the heat, and the lid converted the grill into a sort of oven, enabling slower cooking rather than just fast grilling. I no longer needed to start chicken indoors before finishing it over coals—I could complete the entire process outside.

I found myself lighting the grill more frequently, drawn by the unique flavor imparted by fire and smoke, and appreciating the opportunity to cook outdoors. Today, I prepare everything over fire, including fish, shellfish, vegetables, beans, meat, and even desserts. Cooking over fire feels instinctive and exciting because no two cooks are ever the same. Many people tell me they find barbecuing intimidating, and I understand because I once felt the same. However, with a few basic tips, such as "zoning" your barbecue, anyone can become skilled. I truly believe that by starting to barbecue, we are not learning a new skill but re-learning something forgotten.

Jerk prawns with fire-roasted tomato and garlic pepper sauce (pictured top)

Prep: 10 min | Marinate: 15 min | Cook: 55 min | Serves: 4 as a starter

Ingredients:

• 20 raw shell-on king prawns
• 2 spring onions
• 2 tsp ground pimento (allspice)
• 2 garlic cloves
• 10g fresh ginger
• 1 tsp freshly ground black pepper
• Zest and juice of 2 limes, plus wedges to serve
• 1 tsp golden caster sugar
• 5 sprigs thyme
• ½-1 scotch bonnet, depending on heat preference
• ½ tsp fine sea salt
• 1 tbsp neutral oil
• Lime wedges, to serve

For the fire-roasted tomato and garlic pepper sauce (makes 400g):

• 2 red onions
• 2 tbsp rapeseed oil, plus extra for drizzling
• 1 garlic bulb, outer skin removed and root end sliced off
• A pinch of salt, plus extra to taste
• 1 red pepper
• 2 tomatoes
• 2 scotch bonnets
• 2 tbsp cider vinegar
• 1 tsp light brown sugar (optional)

Light the barbecue with the coals arranged for 50:50 cooking. Place the onions directly on the coals and cook, turning every 10 minutes, until blackened all over and soft when pressed. Transfer them to a lidded container, seal, and allow to cool and steam.

Drizzle oil on the cut side of the garlic bulb, sprinkle with a pinch of salt, then wrap in foil and place over the coals along with the red pepper and tomatoes. Cook the tomatoes and pepper, turning frequently, until blackened all over, then add them to the container with the onions. When the garlic softens—about 20 minutes—remove it from the heat. Quickly blacken the scotch bonnets over the fire, taking care not to burn them.

Once cool enough to handle, peel the onions, tomatoes, and pepper, removing seeds, then transfer to a food processor. Add the scotch bonnets, oil, vinegar, sugar, and salt to taste, then squeeze in the garlic cloves and blend until smooth. Adjust salt as needed. Transfer to a sterilised glass jar or bottle and refrigerate for up to three months.

Prepare the prawns by cutting through the back of the shell with scissors from the bottom of the head to just before the tail. Use a toothpick to remove the dark intestinal tract. Place the prawns in a bowl.

Combine the remaining ingredients in a food processor and blend until smooth. Pour the marinade over the prawns and massage it into the shells.

Grill the prawns directly over the coals for a few minutes until they start turning pink, then flip and continue cooking. Turn frequently until the prawns are pink and the shell edges char slightly. Move the prawns to the indirect heat side once fully cooked, then transfer to a serving platter.

Serve with the fire-roasted tomato and garlic pepper sauce and lime wedges.

Courgette and mushroom skewers with lemongrass and tamarind

Prep: 15 min + pickle overnight | Marinate: 20 min | Cook: 35 min | Serves: 4

Ingredients:

• 2 large courgettes
• 4 spring onions
• 3–4 large portobello mushrooms, cut into 3cm slices
• 1 batch tamarind and lemongrass marinade (see below)
• 1 batch tamarind dressing (see below)

Tamarind and lemongrass marinade:

• 50g tamarind paste
• 1 lemongrass stalk
• ½ banana shallot, roughly chopped
• 3 garlic cloves, peeled and finely chopped
• 2 spring onions
• Juice of 2 limes
• 10g fresh ginger
• 1 tbsp light soy sauce
• 1 tbsp cider vinegar
• 2 tsp dark brown sugar

Tamarind dressing:

• 50g tamarind paste
• ½ banana shallot, finely diced
• 1 small garlic clove, peeled and finely chopped
• 1 tsp light brown sugar
• 1 tsp light soy sauce
• Zest of 2 limes

Pickle (makes 1 medium jar):

• 200ml white or cider vinegar
• 2 tsp sea salt flakes
• 1 tbsp golden caster sugar
• 1 tsp pimento (allspice) berries
• 1 tsp black peppercorns
• 1 chayote, peeled and cut into matchsticks
• 2 carrots, peeled and cut into matchsticks
• 2 scotch bonnets, deseeded and thinly sliced

Prepare the escovitch pickle the day before. Combine vinegar and 200ml water in a saucepan and bring to a boil over medium heat. Stir in salt and sugar, simmer until dissolved, then turn off heat and add pimento berries and black peppercorns.

Place chayote, carrot, and scotch bonnet into a sterilised glass jar and pour over the hot liquid. Seal and leave for 24 hours. Store in the fridge and use within three months.

Blend all marinade ingredients until smooth. Mix dressing ingredients in a bowl, adjust seasoning as needed.

Trim courgettes, chop into three equal pieces, then slice in half lengthwise. Cut spring onions into similar-sized pieces.

Using two skewers side by side per kebab, thread vegetables starting with spring onion, then courgette, then mushroom. Repeat until all four skewers are made. Lay flat on a tray, pour marinade over, and brush to coat. Marinate for 20 minutes.

Light barbecue with coals set for 50:50 cooking and bottom vents half open. Grill skewers directly over coals for five minutes, then turn carefully to avoid breaking. Cook another five minutes, baste with leftover marinade, turn again, and finish cooking until vegetables are golden and cooked through.

Remove from grill and serve with dressing in a small bowl and escovitch pickle.

Grilled peanut, garlic and cumin lamb chops

Prep: 5 min | Cook: 35 min | Serves: 4

Ingredients:

• 8 lamb chops
• 2 tbsp vegetable oil

Spice mix:

• ½ tbsp cumin seeds
• ½ tsp coriander seeds
• 2 tsp smoked paprika
• ½ tsp white peppercorns
• 2 dried chillies
• 1 tsp salt

Marinade:

• ½ banana shallot or ¼ red onion
• 1 tbsp sherry vinegar
• 4 garlic cloves
• 1 tsp golden caster sugar
• 3 tbsp smooth peanut butter
• 1 tbsp neutral oil
• 1½ tbsp spice mix (see above)

Peanut sauce:

• 4 tbsp crunchy peanut butter (or smooth if preferred)
• 1 tsp dark soy sauce
• 1 large garlic clove, peeled and minced
• 2 tsp sherry vinegar
• ½ tsp golden caster sugar
• Remaining spice mix (see above)
• 3–5 tbsp water
• Salt, to taste

To serve (optional):

• Thinly sliced spring onions
• Coriander leaves
• Pickled chillies
• Cooked white rice

Grind all spice mix ingredients to a powder using a spice grinder or mortar.

Blend marinade ingredients until smooth. Place lamb chops on a tray, pour marinade over, and rub into the meat. Set aside for five minutes.

Mix peanut sauce ingredients in a bowl, adding water to loosen while maintaining thickness. Adjust salt to taste.

Light barbecue with coals set for 50:50 cooking. Grill lamb chops directly over coals for about four minutes until coloured, then flip and cook another four minutes, monitoring to prevent burning due to sugar content. Move chops to indirect heat side, close lid, and cook for five to eight minutes. Use a probe thermometer to check internal temperature: 50-52°C for pink, 55°C for medium. Remove from grill and rest for two minutes.

Arrange lamb chops on a serving platter, scatter with spring onions, coriander, and pickled chillies if using. Serve immediately with rice and peanut sauce.

Herby potato salad

Prep: 20 min | Cook: 20 min plus cooling | Serves: 4

Ingredients:

• 500g jersey royal or new potatoes, larger ones halved
• 10g flat-leaf parsley, roughly chopped
• 10g chives, roughly chopped
• 10g dill, roughly chopped
• 1 tbsp capers, chopped
• 2 tbsp quick pickled onions or ½ red onion, sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp cider vinegar
• Salt and freshly ground black pepper

Boil potatoes in salted water for 10–15 minutes until tender, then drain. Combine potatoes and herbs in a bowl.

In a separate bowl, mix capers, onions, olive oil, cider vinegar, and black pepper. Adjust salt to taste. Pour dressing over potatoes and mix well. Allow to sit for 20 minutes before serving.

Halloumi and grilled aubergine salad

Prep: 10 min | Cook: 15 min | Serves: 4

Ingredients:

• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground fenugreek
• ½ tsp freshly ground black pepper
• 1 tsp salt
• 2 tbsp olive oil, plus 2 tsp for dressing
• 2 aubergines, cut into 5mm round slices
• 250g halloumi, cut into 1cm slices
• 2 tomatoes, cut into medium chunks
• 1 tsp cider vinegar
• A small handful of chopped parsley

Cucumber and garlic yoghurt:

• 100g cucumber, grated and squeezed to remove excess liquid
• 200g Greek yoghurt
• 1 garlic clove, peeled and minced

Combine cumin, coriander, fenugreek, black pepper, salt, and 2 tablespoons olive oil in a bowl. Mix well and rub the mixture into aubergine and halloumi slices.

Prepare cucumber yoghurt by mixing cucumber, yoghurt, and garlic in a bowl. Set aside.

Light barbecue with coals set for 50:50 cooking. Grill aubergine slices directly over coals for 3–4 minutes each side until limp, translucent, and marked. Move to indirect heat side once cooked. Place cooked aubergine in a bowl with tomatoes, then mix in remaining olive oil, vinegar, and parsley.

Grill halloumi over coals, turning every two minutes until golden and cooked through. Move to indirect heat side.

Arrange aubergine and tomatoes on a plate, add halloumi, and serve with cucumber yoghurt.

These recipes are an edited extract from Fired Up by Melissa Thompson, published by Carnival at £22. To order a copy for £19.80, visit the publisher’s website.