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Barbeque Food with Kevin Dundon

Monday, 10 May 2010

We will be covering barbeque food over Monday and Tuesday this week. Today, Kevin Dundon will be showing us wet marinades for meat plus a selection of sides suitable to serve at a barbeque.

Kevin Dundon Dunbrody House

Kevin's Top Tips:

1. Make sure that you preheat the barbecue sufficiently. Before cooking on the barbecue, lightly oil the bars of the barbecue (carefully, making sure not to get burned) with a little oil to prevent the food from sticking.

2. Allow the meat to naturally release from the grills of the barbecue. Moving the meat prematurely can cause it to fall apart.

3. If cooking for a crowd start cooking the food on the barbecue and then transfer to the oven to ensure it is sufficiently cooked

Honey & Mustard Chicken Skewers

(Serves 6)

These attractive chicken skewers are very tasty. If you wish, you could use this marinade as a suitable marinade for whole chicken breasts also.


. 3 chicken breasts-diced into small cubes
. 1 ½ mixed peppers-diced
. ½ courgette-diced
. 6 cherry tomatoes


. 4 tablespoons oil
. 2 tablespoons of honey
. 1 teaspoon wholegrain mustard
. 2 sprigs of thyme
. 2 cloves of garlic-chopped
. Juice of ½ lemon
. Zest of ½ lemon
. Pinch cayenne pepper/paprika


1. Begin by making the marinade.
2. Put the zest and juice of the lemon into a large mixing bowl with the honey.
3. Add the wholegrain mustard, chopped thyme and garlic.
4. Mix in the cayenne pepper and the oil and whisk thoroughly.
5. Make up the chicken skewers.
6. Put about 5 pieces of chicken on each skewer and alternate them with a piece of vegetable in between each one. It is a great way of making the dish very colourful and attractive. Metal skewers are best as they tend to be firmer and stronger, to hold the contents but also the wooden skewers can tend to burn slightly.
7. If you are using the wooden skewers make sure to have them soaked in cold water overnight and sometimes it can be a good idea to cover all exposed wood with tin foil to prevent blackening.
8. Once the skewers are assembled pour the marinade over them and leave them to infuse for at least an hour but longer if time permits.
9. Cook for about 4-5 minutes on either side until the skewers are golden brown and the chicken is cooked all the way through to the centre.

Spiced Marinated Pork


. 6 pork chops
. 7flozs/200ml Soy sauce
. 4 dessert spoons Rice vinegar
. 1 teaspoon Tomato puree
. Dash of Tabasco sauce
. Juice of 1 Lemon
. 1 dessertspoon Sesame oil
. 1 Chopped Chilli
. Chopped Ginger (1 inch)
. 1 dessertspoon of chopped coriander.


1. Whisk all ingredients for the marinade together.
2. Pour over the pork chops and allow to rest for about half an hour.
3. Remove pork from marinade.
4. Barbecue on both sides and for 6-7 minutes or until nicely coated.
5. During the cookery process, baste with the remaining marinade.
6. When cooked it should be firm to the touch.
7. Serve with basmati rice and green salad.

Summer Herb Salmon

(Serves 6)

Salmon is very high in protein and omega 3 acids as well as Vitamin D. This recipe works very well with sea bass, turbot, and prawns or scallops either. Use a selection or combination of herbs in this dish.


. 6 fillets salmon (approx 6oz/175g per person)
. 4 tablespoons mixed fresh herbs:
-lemon thyme
-fresh sage
. 1 tablespoon capers
. Juice of 1 lime
. Zest of 1 lime
. 6floz/175ml oil
. 1 bunch chopped spring onions
. 3 cloves garlic


1. Preheat the barbecue to medium heat.
2. In a large bowl mix together the chopped fresh herbs, with the spring onions and the chopped garlic.
3. Add in the capers, lime juice and zest and mix well.
4. Pour in the oil, whisking well and then add in a little salt and pepper
5. If you wish you can remove the skin from the salmon but you can leave it on.
6. At this stage, pop the salmon into the marinade and leave to marinade for at least 1 hour.
7. As this marinade is not full of strong and excessive flavours it is fine to leave it to marinade overnight.
8. Put the marinated salmon on the barbecue and cook for approximately 5 minutes on each side. Do not leave it on a part of the barbecue which is too hot or severe and likewise when it is on the barbecue aim to turn it only once so as not to break up the fish.
9. Serve the salmon with some salad leaves or it can be quite nice served with some boiled rice or baked potatoes.

Chocolate Scented Bananas

Dark chocolate is very good for the reduction of blood pressure and, as the bananas are an excellent source of potassium, this simple dessert for the barbecue is ideal.


. 4 Bananas (peeled/sliced lengthways)
. 2ozs/50g Brown sugar
. 2ozs/50g Butter
. 2oz/50g Dark chocolate drops
. 4 scoops of Vanilla Ice Cream


1. Get a medium sized square of tinfoil.
We will be covering barbeque food over Monday and Tuesday this week. Today, Kevin Dundon will be showing us wet marinades for meat plus a selection of sides suitable to serve at a barbeque.

2. Place banana in the centre and top with brown sugar, butter and dark chocolate drops.
3. Close the tinfoil like an envelope so it's sealed to keep all the flavours inside.
4. Put on BBQ for 5 minutes.
5. Remove from the BBQ and open with a scissors. At this stage, drop in the ice-cream and enjoy!
6. Serve in tinfoil