Another swell recipe for the BBQ lovers out there. If you are looking for a new vegetable recipe to add into your bbq list. Try this recipe It tastes delicious and healthy too.

Ingredients
Serving Size: 5 -8

1. 15 fresh Shitake mushroom, removed stem
2. 500g of minced pork (optional: chicken)
3. 100g of minced fish
4. 4 water chestnut, minced
5. 3 clove of garlic, minced
6. 1 tablespoon of light soy sauce (you can add additional soy sauce to satisfy your taste)
7. 2 teaspoons of dark soy sauce
8. 1 teaspoon of white pepper
9. 1 bunch of fresh golden mushroom, removed the root and cut into half (optional)

Directions

• In a mixing bowl combine the minced meat (pork and fish), water chestnut, garlic and mix well. Add in the light soy sauce, dark soy sauce and white pepper and mix well again.
• Put the mushroom on a plate. Divide and mound the mixture on top of the mushroom. Optional: place some of the golden mushroom on top of the mixture
  Note: Mound the mixture into a small hill

Outdoor BBQ Method

1. Let then heat to stable first before setting the Stuffed Mushroom on the grill.
2. Place the mushroom with the mixture placing the top and cook for about 7 - 10 minutes
3. Turn the mushroom and cook for another 5 minutes before serving

Oven Grilling Method

1. Set the oven mode to toast and preheat the oven to 200C before setting the Stuffed Mushroom on the grills.
2. Cook for about 15 minutes before serving

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 This is another swell recipe for your barbecue’s list. As we know, meat make up of a large portion of food we grill during our barbecue. However, in order for us to enjoy a healthy and balance meal, we need to consume vegetables. Therefore, this chicken mix kabob is a combination of meat and veggie which give you the necessary nutrient for a healthy meal.

Ingredients
Cooking time: 15 minutes
Serving Size: 4

• 4 strip of chicken fillets 150g
• 2 1/2 piece of hotdogs (optional)
• 1/4 small yellow onion
• 1/4 red capsicum
• 1/4 green capsicum
• 1 teaspoon of dark soy sauce
• 1 1/4 teaspoons of sugar 
• 2 teaspoons of dried margoram
• 1 1/2 teaspoon of dried thyme 
• 1/2 teaspoon of dried dill leaf
• 2 teaspoons of olive oil
• 8 bamboo sticks or skewers
• 1/2 teaspoon of salt
• 1/8 teaspoon of black pepper

Preparation

1. Cut the red capsicum, green capsicum into 1.5 inch pieces. Cut the yellow onion about 1/2 inches wide. Place them into the mixing bowl. Add the 1 teaspoon of olive oil, 1/2 teaspoon of dried thyme and 1/2 teaspoon of dill leaf tips and sprinkle some salt and black pepper into the bowl, and stir to coat well. Put in the refrigerator for at least 1 hour

2. Cut the chicken fillets about 1.5 inches pieces and place the chicken fillet into another mixing bowl (Not together with the vegetables). Add in 1 teaspoon of olive oil, 1 1/4 teaspoons of sugar, 1 teaspoon of dark soy sauce, 1/2 teaspoon of salt,1 teaspoon of dried thyme and 2 teaspoon of marjoram, stir to coat well. Put in the refrigerator for at least 1 hour.

3. Cut the hotdog into 3 equal pieces. Fill bamboo sticks /skewers with pieces that are uniform in size and leave a little space between pieces so everything gets equally and thoroughly cooked. Don’t overload bamboo stickers /skewers with food packed tightly together. You are free to arrange the pieces in any order. (My Kabob combination: Onion, Chicken fillet, red capsicum, chicken fillet, green capsicum, hotdog) Put the Kabobs in the refrigerator until you are ready to grill.

Outdoor Grilling Method

1. Let then heat to stable first before setting the kabobs on the grill.

2. Turn the kabobs frequently as they’re grilling. You have to grill for about 12 - 15 minutes (depending on the actual temperature) before serving

Oven Grilling Method

1. Set the oven mode to toast and preheat the oven to 180C before setting the Kabob on the grills.

2. Cook for 10 - 15 minutes before serving.

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Another veggie recipe to add into your barbecue’s list.

Ingredients

Serving size : 6
Cooking timing: 10 minutes

• 1 zucchini (225g)
• 1 teaspoon of thyme
• 2 teaspoons of olive oil (for healthy purpose, you can just add 1 teaspoon of olive oil)
• 1 and the 1/2 teaspoons of black pepper
• 1/2 teaspoon of salt

Preparation

• Cut the zucchini widthwise into 1/4-inch or so slices. Put the slices into large mixing bowl.
• Add the olive oil first and mix well. Then add in the remaining ingredients, thyme, salt , black pepper. Add a small portion at a time and mix well. Put the zucchini slices in the refrigerator at least 1 hour before grilling.

Direction

• Preheat the oven to 150 C.
• Set the zucchini slices on the grill and cook for 10 minutes before serving.

There are other vegetables which are suitable for barbecuing too. For example, capsicum, eggplant, tomato, mushroom, onions, corn, etc. If you have other suggestion or recommendation; please leave them in the comments box.

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(Didn’t managed to take any picture of the cooked
chicken wing with herb marinade. This chicken thigh uses the same marinade)

The herb marinade is another recipe which is cooked up for my BBQ outing. Actually before I created this marinade, I have already bought a bottle of BBQ sauce from the supermarket, which I intended to marinate it with the chicken wings. However, just before I was about to pay my groceries, an inspiration comes to me. Why not creating my own marinade and tried something different. So I bought a lot different kinds of dried spices and herbs such as, thyme, marjoram leaf, dill leaf tip, allspice, black pepper, cinnamon ground, nutmeg and etc. which will be used for my marinade. (I spent about $40 alone on spices and herbs)

The process of creating a new marinade is actually quite fun as different combination of herbs would give you a different taste. After several trial and errors, the herb marinade is one of the successful marinades created. If you are tired of the traditional BBQ marinade; you can give this recipe a try. You can also have fun creating your own marinade which will impress your friends too.

Ingredients
Serving size: 2

• 2 chicken thigh (about 180g each)
• 1 teaspoon of allspice
• 2 teaspoons of dried marjoram
• 1 teaspoon of dried thyme
• 2 teaspoons of olive oil
• 1/4 teaspoon of salt
• 1/2 teaspoon of black pepper

Preparation

• Place the chicken thighs or wings into a large bowl. Add the olive oil, allspice, thyme, marjoram, salt and pepper into the mixing bowl. Mix and coat well.
• Put the meat into refrigerate at least 1 hour before grilling.

Outdoor Grilling Direction

• Let your fire stable first before you set your chicken wings on the grills.
• Turn the chicken wings frequently (about 2 minutes depending on the temperature) to avoid burn. You can also spread a little bit of margarine on the chicken wings too.
• Grill about 20 - 30 minutes to ensure the chicken wings before serving. Please ensure the chicken wing is fully cooked before consuming.

Oven Grilling Direction

• Set your oven to broiler mode and preheat the oven to 250 C.
• Spread a little bit of margarine on the grills before placing your chicken wings or thighs on it.
• Cook for 10 minutes with the skinless part facing upward. Then turn the chicken wings or thigh around and spread a little bit of margarine on the skin and cooked it about 8 minutes before serving

Tip: If you are using chicken wing part for barbecue, try separating the drumlet and the wing. Drumlet tends to cook longer than the wing.

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If you are looking for some vegetable recipes to add into your barbecue’s list. Then let me introduce you to one of my favourite veggie recipes that I have tested and improved. This recipe, Veggie Kabob, is a low fat and calorie recipe which is suitable for the ladies whom are conscious of their weight and wish to enjoy a healthy bbq meal.

Ingredients
Serving size: 5

• 10 medium shitake mushrooms
• 1/2 medium red bell pepper
• 1/2 medium green bell pepper
• 1 medium yellow onion
• 1 teaspoon of dried thyme
• 1 teaspoon of dried dill leaf tip
• 2 teaspoons of olive oil
• 1/2 teaspoon of salt
• 10 bamboo sticks or skewers

1. Remove the stem from the mushroom and put the mushroom into a large bowl.
2. Cut the red bell pepper, green bell pepper and yellow onion into 1.5 inch pieces. Place them into the mixing bowl.
3. Add the olive oil, dried thyme and dill leaf tips into the bowl and stir to coat well.
4. Fill bamboo sticks /skewers with pieces that are uniform in size and leave a little space between pieces so everything gets equally and thoroughly cooked. Don’t overload bamboo stickers /skewers with food packed tightly together.
5. Put the Kabobs in the refrigerator at least 1 hour before grilling.
6. Turn kabobs frequently as they’re grilling. You have to grill for about 10 - 15 minutes (depending on the actual temperature) before severing

You can also add other vegetables such as zucchini, eggplant or chilli too.

From my personal experience, you can also add 1 or 1/2 teaspoon of lemon juice to spice up the favour. However, there is one important point to take note which is to avoid adding the lemon juice on the mushroom directly because the mushroom will absorb most of lemon juice making it taste sour. (I have received many negative feedback during my BBQ, therefore, the lemon juice is remove from the ingredients)

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