Hot off the grill

GRILLED PINEAPPLE
This sweet and savoury fruity delight is a must on your ‘barbecue menu’.
Ingredients
• 2 tablespoons honey
• 1 teaspoon olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon ground pepper
• 8 pineapple slices, 1/2 inch thick
Preparation
• In a small bowl, combine honey, olive oil, lime juice, and pepper and whisk. Set aside.
• Heat the grill or a grill pan.
• Lightly coat with cooking spray.
• Brush the pineapple with the marinade.
• Grill till both sides are well cooked.

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BARBECUED CHICKEN WINGS
Lip-smacking chicken wings making them a “star” at any barbecue event or party.
Ingredients
• 1kg chicken wings
For the marinade:
• 1 cup ketchup
• 1/2 cup honey
• 2 tablespoons lemon juice
• 2 tablespoons oil
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 4 garlic cloves, minced
• 1/2 teaspoon pepper
• 1/8 teaspoon chilli sauce
Preparation
• Marinate the chicken wings with the above marinade ingredients. Refrigerate overnight.
• Heat the grill pan and barbecue the chicken wings till well done, flipping and basting till marinade sauce coats the wings thoroughly.

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BARBECUED MUSHROOMS
Chargrilled to perfection, barbecued mushrooms will surely be an instant hit at your barbecue party.
Ingredients
• 10 large flat mushrooms
For the marinade
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Small handful of coriander leaves
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red chilli powder
• 1-2 garlic cloves
• 1 tablespoon balsamic vinegar
Preparation
• Place all of the marinade ingredients in a food processor and blend to get a smooth marinade.
• Cut each mushroom into half.
• In a mixing bowl, empty the marinade from the blender and add the mushrooms. Mix well to coat each halved mushroom with the marinade and refrigerate for 45 minutes.
• Heat the grill pan and cook to grill till the mushrooms are well done.

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TANDOORI TIGER PRAWNS
Similar to tikka prawns, these tandoori tiger prawns are juiciest and bursting with flavour.
Ingredients
• 4-5 large prawns
• 2 1/2 teaspoons hung curd
• 1 tablespoon tandoori masala
• 1-2 teaspoons ginger-garlic paste
• 1/2 teaspoon chilli powder
• 2 teaspoons coriander leaves
• Salt to taste
Preparation
• Put prawns in a bowl, add all the ingredients to it and mix well.
• Marinate for an hour.
• Cook on a grill for about 15 minutes or till well done.
• Garnish with coriander leaves and serve.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’