3 Mouth-Watering Spicy Side Dishes For Your Backyard Barbecue

Side dishes are an important part of a good barbecue menu. They provide color, texture and a variety of tastes to your grilled meat, completing the menu. The next time you grill, take a break from the usual mac and cheese or coleslaw.

Go for delicious recipes a kick – they will provide a variety in taste and will boost your guest’s appetites.

Try these mouth-watering spicy side dishes for your next backyard barbecue!

Cucumber Salad With A Kick

What you need:

  • 1 English cucumber
  • 1 clove garlic, finely minced
  • 1 handful fresh cilantro, chopped
  • 1 1/2 tablespoon red wine vinegar
  • 1/4 teaspoon crushed red pepper flakes, more if desired
  • Salt to taste

In a bowl, mix together the garlic, cilantro, red wine vinegar and red pepper flakes. Slice the cucumber lengthwise then chop into 1/4-inch slices. Add the cucumber pieces to the prepared bowl. Toss to coat with mixture. Add salt if desired.

Cover bowl and refrigerate for at least an hour or until ready to serve.

Grilled Chili Sweet Potatoes

What you need:

  • 1/2 kg. sweet potatoes, peeled, cut into 1/4 -inch thick slices
  • 1 lime
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 teaspoon Stone House Seasoning
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground cumin

In a medium bowl, combine the olive oil, seasoning, chilli powder and ground cumin to make the marinade. Add the sweet potato slices to the bowl and toss to coat with the marinade. Spray a grill pan lightly with non-stick cooking spray and heat it on the grill over medium heat.

When grill is hot, place sweet potatoes on the grill pan and cook for 5-6 minutes per side. Remove from heat and place on a serving plate. Top with cilantro and a squeeze of lime before serving.

Chili-Lime Pineapple

What you need:

  • 1 pineapple, peeled, cored, sliced lengthwise into 6 wedges
  • 3 tablespoons brown sugar
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 1/2 teaspoons chilli powder
  • Dash of salt

Combine the brown sugar, olive oil, lime juice, honey, chilli powder and salt in a bowl. Stir until ingredients are well-combined. Brush pineapple wedges with half of the glaze and reserve the other half for basting.

Grill the pineapple on a pre-heated grill over medium heat, covered, for 4 minutes per side. Baste with remaining glaze occasionally. Remove from heat and serve.

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