.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
200 g
Chicken fillets with Mediterranean spices
150 g
Greek yogurt
(Contains Milk)
1 piece
[Persian] cucumber
1 piece
Garlic
3 piece
Lemon
1 piece
Onion
1 piece
Bell pepper
20 g
Fresh flat leaf parsley
(May be present Celery)
4 piece
Skewers
2 piece
Salmon fillet
(Contains Fish)
1 piece
Courgette
125 g
Red cherry tomatoes
150 g
Feta
(Contains Milk)
1 sachet(s)
Sicilian-style herb mix
2 piece
Corn on the cob
75 g
Aioli
(Contains Egg, Mustard May be present Molluscs, Milk, Celery, Soy, Gluten, Sesame, Fish, Crustaceans)
3 teaspoon
Smoked paprika
400 g
Potatoes
100 g
Organic crème fraîche
(Contains Milk)
5 g
Fresh chives
6 tablespoon
Olive oil
to taste
Salt and pepper
½ tablespoon
Honey [or plant-based alternative]
For this recipe, you will start with preparing the homemade tzatziki. While that chills in the refrigerator, thread the chicken onto skewers with the bell pepper and onion. Grill the skewers on the barbecue for 10 minutes and serve with the tzatziki!
In this recipe, the salmon, lemon and cherry tomatoes are wrapped in parchment paper. Next, drizzle with the Sicilian herb oil and roast the salmon on the barbecue for 15 minutes. Garnish the salmon with the feta and serve!
To prepare this recipe, first spread the paprika oil onto the corn cobs, then grill the cobs on the barbecue for 20 minutes. In the meantime, prepare the whipped feta. Garnish the corn cobs with the whipped feta and fresh parsley and enjoy while still hot!
The potatoes in this recipe are baked on the barbecue for 50 minutes. In the meantime, prepare the chive cream cheese. Enjoy the jacket potatoes while hot!