The butcher is also doing me a butterflied shoulder of lamb which I am going to marinate in lemon juice, garlic and olive oil - well it is Bastille weekend and the whole reason we are having this BBQ is that DH is a confirmed Francophile
Actually the Merguez and a decent piece of lamb from the butcher is going to work out cheaper than going to the supermarket and buying lots of bits and pieces to cook. I normally use the butcher weekly so why I didn't think of him in the first place is beyond me
I have a veggie son Amber so am up for some veggie recipes too.
We BBQ fish for him as he does eat this occasionally and Quorn do some rather nice (apparently) sticky fillets which he really likes. Otherwise for him we do stuffed mushrooms, haloumi marinated in olive oil, garlic and lemon, and vegetable kebabs using courgettes, aubergines, tomatoes, peppers and onions and sometimes add bits of haloumi to them too.
With veggie food for the BBQ I find marinating for a couple of hours is the key otherwise things either cook too quickly and end up cremated or go like cardboard.