1 Dish 2 Spoons: BBQ

19 May

Like Jess said, it’s just not the long weekend without the BBQ.  Here, Jess and Tess give you their take on what’s good on the grill.


Jess’ Take

Dustin and I arrived at the cottage yesterday to blue skies, green grass and this baby taking front and centre.  Yes folks, the BBQ will generally take front and centre at the cottage all year round.

While yesterday’s BBQ involved ribs and tofu on my part (with a delectable peanut sauce that I will share with you at a later date), tonight we did something a little different.  Tonight, Dustin and I took the reins, or tongs, and got to cooking/ grilling dinner for my parents.

Using up extra tofu left over from last night for me, and chicken for the carnivores, we came up with a chili lime marinade.

After letting the meat and soy chill on the counter for a little over 2 hours- giving us ample time to enjoy the amazing warm weather and a few cocktails- we got down to business.

The beauty about cooking chicken and tofu is they will actually take about the same amount of time on the grill.  I know that may seem strange, but you will want to get the tofu a nice caramel colour with some grill marks- this well help you achieve the desired texture.

So whether you’re a carnivore or herbivore, give this marinade a shot for your next BBQ- you won’t regret it.

Chili-Lime Chicken and Tofu

1 tbsp Chili Powder

2 tsp red pepper flakes

2 cloves of garlic, minced

Juice from 1

6 green onions, roughly chopped

1 tsp black pepper

¼ c. olive oil

¼ c. water

2 chicken breasts,

½ block tofu


Sandwich tofu between two plates, place large weighted item on top and allow moisture to press out for at least 4 hours.  Cut into 1 inch cubes and set aside.

Remove tenders from chicken breast and butterfly the breasts.  Set aside.

In a large bowl combine chili powder, red pepper flakes, garlic, lime juice, green onions, black pepper, and olive oil.  Mix well then add water 2 tbsp at a time to reach a desired consistency.  Taste and adjust seasonings to taste.

Place Tofu and Chicken breasts into 2 separate bags, pour ¼ c. marinade into tofu bag and the rest into the chicken bag.  Massage bags to crush onion slightly and ensure marinade gets into the meat/soy.  Let marinade for at least 2 hours.

Heat grill to medium-high, spear tofu cubes onto wooden or metal skewers and place tofu and chicken onto grill.  Cook, turning occasionally, for 10-15 minutes until juices on chicken run clear.  Serve with your favorite salads.


Tess’ Take

There are so many options with a BBQ theme: chicken, corn, veggies, ribs, steak, shrimp… but what caught my eye while perusing the Martha Stewart cookbook was a recipe for Greek-Style Mini Lamb Burgers.  I had made this recipe before when I had just started getting into cooking, but things hadn’t gone well and my dad (the consumer of the burgers) wasn’t keen on lamb.  Here we are, 4 5 years later and with some more experience under my belt, not to mention a John who love lamb (weird coincidence that both my dad and husbands names are John.  I even have a brother-in-law named John!)  Anyways, I decided to give it another go, and the results were 100% better this time around.  It can be difficult sometimes to find a recipe by Martha that lives up to my clean standards, but I was pleasantly surprised with the simplicity of this one.

Greek-Style Mini Lamb Burgers (serves 4)



-1.5 lbs lean ground lamb

-1/2 small onion, minced

-1/4 cup fresh parsley, chopped

-1 tsp dried oregano



-4x 6-inch pitas

-2 medium tomatoes, sliced

-shredded lettuce

-tzatziki sauce


-1/2 english cucumber, peeled, seeded, and grated

-1/2 cup plain low-fat yogurt

-2 tsp fresh lemon juice

-1 small garlic clove, minced



1. Heat the BBQ to high.

2. Prepare tzatziki sauce by combining all ingredients.  Cover and refrigerate until time to serve.

3. Make the burgers by mixing all burger ingredients in a bowl.

We can send a man to the moon, but we can’t figure out how to prevent tearing while chopping onions??

Use your hands – get in there!

4. Form 16 small patties.  Tip: the skinnier the better.  Burgers shrink in diameter but get fatter on the BBQ, so make them as slim as possible before hitting the grill.  About 3/4 inch thick.

5. Grill patties until medium-rare, about 2-3 minutes per side (trust me, you don’t want to overcook these things.  I learned that last time).  When patties are just about done, throw your pitas onto the top part of the BBQ to warm them up.

6. To serve, cut the pitas in half and fill with tomato, lettuce, tzatziki and 2 burgers.

Mini Greek Lamb Burgers and Cantaloupe Bocconcini Salad

We ate our burgers with a healthy side-salad, also from Martha Stewart.

Cantaloupe and Bocconcini Salad (serves 4)

-1 ripe cantaloupe

-8oz bocconcini (small)

-2-3 slices prosciutto, cut into strips

-1/4 cup mint leaves, torn

-1 tbs fresh lemon juice

-s&p to taste

Scoop the cantaloupe into small balls with a spoon or a melon baller if you have one.  Combine all ingredients.  Toss salad, and serve 🙂

Happy May 2-4 everyone!



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