Our beer is a refreshing and versatile lager best paired with bold flavours, like barbecued meats and aromatic spices.

Here we share a selection of BBQ recipes to impress your guests this weekend.

Turmeric Tofu Kebabs by Sainsbury’s 

A charred tofu kebab served with an Indian-spiced yoghurt, our crisp lager will be a heavenly match to the gentle spices.  

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Harissa Wings with Houmous by Tesco

Try these spicy harissa wings with a smoky BBQ’d finish. Our cold, refreshing lager will balance the blessed, bold flavours of the dish. 

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By Dishoom for Lucky Saint

Our friends at Dishoom shared two exclusive recipes guaranteed to spice up your BBQ. Inspired by warm summer evenings in Bombay. 

BUTTER-BHUTTA BY DISHOOM 

SERVES 2-4 

 

INGREDIENTS:

2 CORN-ON-THE-COBS, TRIMMED OF ALL LEAVES 

1 TSP FINE SEA SALT 

30G BUTTER, MELTED (USE OLIVE OIL FOR A VEGAN ALTERNATIVE)  

 

TO SERVE: 

¼ TSP DEGGI MIRCH CHILLI POWDER 

1 TSP FLAKY SEA SALT 

4 LIME WEDGES  

 

METHOD: 

• PREHEAT YOUR GRILL TO HIGH OR HEAT UP THE BARBECUE. BRING A PAN OF WATER TO THE BOIL. ADD THE CORN COBS AND SALT AND BRING BACK TO THE BOIL. COOK FOR 3 MINUTES, THEN DRAIN AND PAT DRY WITH KITCHEN PAPER. 

• USING A HEAVY-DUTY KNIFE, CAREFULLY CHOP EACH CORN COB IN TWO. 

• COAT THE CORN IN MELTED BUTTER, USING A PASTRY BRUSH. GRILL UNTIL THE CORN IS QUITE CHARRED ALL OVER, TURNING AND BASTING WITH THE MELTED BUTTER EVERY 2-3 MINUTES. TRY TO GRADUALLY BUILD UP THE COLOUR RATHER THAN BURN THE CORN. 

• WHILE THE CORN IS GRILLING, MIX THE CHILLI POWDER AND SEA SALT TOGETHER. 

• TO FINISH, DIP A LIME WEDGE IN THE CHILLI-SALT MIX AND RUB ALL OVER THE SURFACE OF ONE PIECE OF CORN. REPEAT WITH THE OTHER PIECES OF CORN AND LIME WEDGES. 

• SERVE THE CORN WITH THE REMAINING CHILLI-SALT MIX AND SPICE-DIPPED LIME WEDGES. EAT HOT (WITH PLENTY OF NAPKINS). 

 

CHICKEN TIKKA SKEWERS BY DISHOOM

SERVES 4 (AS A STARTER) 

 

INGREDIENTS: 

500G BONELESS CHICKEN THIGHS, WITH SKIN 

 

FOR THE MARINADE: 

30G FRESH ROOT GINGER 

10G GARLIC (2-3 CLOVES) 

10G GREEN CHILLIES (ABOUT 2) 

30ML RICE VINEGAR 

1 TSP DEGGI MIRCH CHILLI POWDER 

1 TSP GROUND TURMERIC 

1 ½ TSP FINE SEA SALT 

2 TSP GRANULATED SUGAR 

1 TBSP VEGETABLE OIL 

 

TO GRILL AND SERVE: 

25G UNSALTED BUTTER, MELTED 

LIME WEDGES  

 

METHOD: 

• CUT EACH CHICKEN THIGH INTO 3 PIECES AND PAT DRY WITH KITCHEN PAPER. PLACE IN A LARGE BOWL. 

• FOR THE MARINADE, BLITZ THE INGREDIENTS TOGETHER IN A BLENDER OR MINI FOOD PROCESSOR TO A SMOOTH PASTE. 

• SPOON THE MARINADE OVER THE CHICKEN PIECES AND TURN THEM TO COAT. COVER AND LEAVE TO MARINATE IN THE FRIDGE FOR ANYWHERE BETWEEN 6 AND 24 HOURS. 

• TAKE THE MARINATED CHICKEN OUT OF THE FRIDGE 20 MINUTES BEFORE COOKING. IF YOU’RE USING WOODEN SKEWERS, SOAK THEM NOW. 

• HEAT THE GRILL TO HIGH. THREAD THE MARINATED CHICKEN ONTO YOUR SKEWERS, LEAVING ENOUGH SPACE BETWEEN THE PIECES FOR THE HEAT TO PENETRATE. GRILL FOR 12-15 MINUTES, TURNING AND BASTING REGULARLY WITH THE MELTED BUTTER, UNTIL DEEP GOLDEN BROWN WITH SOME CHARRING. CHECK THAT THE CHICKEN PIECES ARE COOKED THROUGH. 

• LET THE COOKED CHICKEN REST FOR 5 MINUTES BEFORE SERVING, WITH LIME WEDGES FOR SQUEEZING. 

 

Try these recipes with an ice-cold Lucky Saint and tag @luckysaintbeer in your pictures on social. Cheers to BBQ season in the sun.