Zehrs

Double-skewering the shrimp is a bit finicky, but it helps ensure the shrimp do not fall through the grates of the barbecue grill. Place a strip of foil under both ends of skewers so exposed bits do not burn.

Smoky baba ghanouj complements the smoky flavours of charred vegetables in this delicious naan wrap. If you have a gas barbecue you can enjoy this year-round.

Portobello caps have a wonderfully meaty texture when grilled, making this a wonderful main course alternative if you’re trying to eat meatless occasionally. If you have extra time, let the caps marinate in the vinegar a while before grilling; if you’re pressed for time, you can grill them right away.

Pork and pineapple are a match made in heaven. You can buy peeled cored pineapple in the produce department. Cut the baby bok choy in half lengthwise to make it easier to grill; swishing it around in a bowl of cold water gets out any grit between the layers.

Quinoa is the it grain! Higher in protein and lower in carbohydrates than other grains, it is a nutritious addition to your diet. In this restaurant-worthy barbecued salad, it’s paired with grilled beef and veggies.

Our twist on a croque madame, this grilled turkey and cheese sandwich has apple for added crunch. Add a crisp green salad to round out the meal.

Barbecue kebabs for dessert? Why not! Substitute low fat sour cream if you prefer.

Arugula and prosciutto are a winning combination. Instead of a main course, this would make an amazing finger food to serve at a backyard party- cut each pizza into narrow fingers and grill up more to order!

Korean style ribs are cut across the bone into thin strips, which lets marinades and sauces penetrate the meat better.

Show your true colours with this patriotic pizza.

Tossing the shrimp with more piri piri sauce after they come off the grill gives the shrimp an extra kick of flavour. Leaving the shells on keeps the shrimp moist.

The crispy lettuce wrap adds a texture contrast, and is a typical use for lettuce in Korean cuisine.

Fattoush is a Middle Eastern vegetable and herb salad that contains toasted bread, usually pita. You’ll need a vegetable grill basket for this grilled version, to keep the smaller veggies from falling through the grill.

Just like you’d get at a Portuguese churrasqueira! Serve with dry-cured black olives for an authentic touch.

Cheddar and mango chutney are a classic sandwich combination. We’ve given it an Indian twist by using naan bread and our new Memories Curried Mango sauce.

Tilapia’s sweet white flesh makes it a perfect “foil” for lemony Souvlaki Marinade in this dinner cooked en papillote. Clean-up’s always a breeze when you cook food using this method.

A fresh bruschetta topping enlivens our lean burger. Use PC Burger First Thin Burger Buns - Multi-Grain if you prefer.

Halloom is a mild cheese that is sturdy and stands up well to grilling. It has a slight squeakiness when you bite into it, like fresh cheese curds.

Boiling ribs until tender before barbecuing removes a lot of the fat. Slathering them with Tequila Habanero BBQ sauce makes them delicious!

Don’t worry if your dough circle is less than round after you place it on the grill- think of this as free-form pizza!

You love Indian flavours- now try them in a sandwich!

Serve this high-fibre salad warm or at room temperature. Delicious with lamb or grilled fish.

5 Ratings

Simmering the ribs in beer imparts a real beer flavour to the meat. All the better to accentuate the beer- and bourbon, coffee and chipotle- flavours of PC Smokin’ Stampede sauce.

You won’t believe the size of these wings! Buffalo Wings are normally a deep-fried appetizer but here, we throw them on the barbecue and serve them up as a main course. Use hot buffalo wing sauce if you prefer.

Butter creamed with Montreal Steak Spice tops our tender steak and crispy side of corn.