Summer is officially here and the long weekend is approaching! It’s time for some prime backyard barbequing gatherings where you can show off your outdoor cooking skills. If you’re looking for a couple of new grilling recipes to impress friends and family, don’t worry – we’ve got you covered.

Recipes courtesy of Chef Lantz from Trail Alberta

BBQ Azerbaijani Chicken

This is an awesome old world recipe. The yogurt is a wonderful tenderizer.

• 3 to 4 pounds bone-in chicken thighs and drumsticks

• 1½ cup plain yogurt

• 1 medium onion, grated

• 4 cloves garlic, crushed

• 1 teaspoon Hungarian paprika, hot

• 1 teaspoon Hungarian paprika, sweet

• 2 teaspoons salt

Mix together yogurt, onion, garlic, both types of paprika and salt. Add the chicken and marinate in the refrigerator overnight.

Preheat your barbeque to medium. Broil your marinated chicken over medium heat, turning often for about 30 minutes. Move to top rack and cook approximately 15 more minutes more until an internal temperature of 165°F is reached.

Serve and enjoy!

BBQ Skewered Shrimp

• Large, shell-on shrimp, 10/15 count

• 1 cup vinegar

• 1 minced jalapeno – remove seeds if heat bothers you

• 2 garlic cloves, crushed

• 2 tablespoons Worcestershire sauce

• 1 tablespoon Frank’s Red Hot sauce

• 1 tablespoon sugar

• 2 teaspoons salt

• 2 teaspoons cumin

• 2 teaspoons pepper

• 1 zucchini

• Colourful peppers

Mix together vinegar, jalapeno, garlic, Worcestershire sauce, hot sauce, sugar, salt, cumin and pepper. Add the shell-on shrimp and marinate for 1 hour.

While shrimp is marinating, cut zucchini in thick quarters and peppers into chunks.

Skewer shrimp with alternating coloured zucchini and peppers.

Broil the skewers over medium heat for about 5 minutes on each side. Baste with marinade for the last 2 minutes of cooking time.

Tips from Chef Lantz:

1. Shrimp tastes better when you cook them in the shell. A bit messy to eat, but well worth it!

2. If using wood skewers be sure to soak them overnight in water to avoid burning.