Summer is finally here and it’s time to bring out the BBQ! Remember to soak your skewers in water for at least 30 minutes before preparing and cooking them. Serve the skewers with your favourite salad!

Spicy Lamb (serves 4) 
Ingredients:
700g diced lamb
1 red pepper, cut into cubes/slices
1 courgette, cut into thick slices
1 red onion, cut into wedges
8 bay leaves

For the marinade (mix all together):
1 clove garlic, crushed or use lazy garlic
30ml olive oil
30ml lemon juice
5ml ground cumin
5ml ground coriander
5ml chilli powder

Method:
1. Trim any fat off the lamb cubes and add them to the marinade with some salt and pepper.

2. Cover and leave for at least two hours or overnight in the fridge. The longer you leave it the more tender the meat becomes.

3. Thread the lamb, red pepper, courgette and pieces of onion alternately onto the skewers, starting and finishing with a bay leaf.

4. Pop on the BBQ or grill for approximately 15 minutes, turning regularly until browned on the outside but still slightly pink in the centre (or longer if you prefer well­-cooked).

Thai Beef (serves 4)
Ingredients:
2 x 225g steaks, cubed
Juice of 1 lime
2 tsp grated root ginger, or use lazy ginger
2 tsp garlic puree
2 tbsp dark soy sauce
3 tbsp sweet chilli sauce
Coriander leaves to garnish

Method:
1. Place the steak in a non-metallic bowl with the lime juice, ginger, garlic puree, soy sauce and half the sweet chilli sauce. Cover and marinate in the fridge for 1-2 hours or overnight.

2. Thread the steak onto 4 skewers. Pop on the BBQ or grill for 8-10 minutes, turning regularly until browned.

3. Brush over the rest of the chilli sauce. Scatter with coriander leaves.

Succulent Salmon (serves 4)
Ingredients:
500g Salmon fillets cubed, remove the skin
3 tbsp teriyaki sauce
1 tbsp sesame oil
1 lime, juice and zest
150g chestnut mushrooms, halved
6 spring onions, cut into 5cm lengths
150g radishes

Method:
1. Mix the teriyaki sauce, sesame oil and lime in a bowl, add the salmon, mix well, cover and leave in the fridge for one hour to marinate.

2. Mix in the mushrooms, spring onions and radishes.

3. Thread the salmon, mushrooms, spring onions and radishes alternately onto the skewers.

4. Pop on the BBQ or grill for 10 minutes, turning halfway through.