Summer is a time of light evenings and barbecues. Cooking with charcoal is an acquired art but the modern gas barbecue models can be used as you would your cooker! I don't think the taste is ever the same though! If you are using charcoal then you will need to light it about an hour before you start cooking.
Food is cooked fairly quickly so you will need to use tender cuts of meat and marinade them for moisture and flavour. Chicken legs or wings are fine on the barbecue grill, but chicken breasts are best wrapped in heavy-duty foil, as are potatoes. Corn on the cob can also be cooked this way. Simply cooked meats like burgers, sausages, chops or steaks can be enlivened with a tasty sauce.
Meat, vegetables or fruit can be put on kebabs but make sure that the skewers have been well soaked if wooden (to avoid burning) and the food to be cooked is of an even size.
Serve with nibbles, dips and salads and have an umbrella handy!
First get your butcher to butterfly the leg. You can use the bone for stock if you wish. Lay the lamb out flat in a shallow dish. Mix all the other ingredients together and pour over the lamb. Leave to marinade for at least 3 hours, turning once. You can substitute rosemary for the lemon, marjoram and thyme if you wish. When ready to cook, remove the meat from the marinade and place on a greased barbecue grill on a medium heat. Turn and baste frequently with the marinade until cooked to your liking -about 15 to 25 minutes.
Preheat the barbecue to a medium heat. Cut the fruit into 1-inch/ 2.4 cm pieces. Thread onto your prepared skewers. Mix all the other ingredients together and use to baste the fruit on the skewers. Cook on the barbecue, turning and basting frequently for about 5 minutes or until the fruit is cooked.
Happy eating!