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BBQ onion steaks recipe

37 ratings

Try a new veggie main on your summer BBQ. These thick onion steaks are skewered and coated in a honey mustard glaze that turns wonderfully sticky and sweet when grilled. Enjoy with coleslaw and potato salad, or serve up alongside burgers and hot dogs. See method

Serves 4
10 mins to prepare and 25 mins to cook
81 calories / serving
Healthy
Vegetarian
Gluten-free
Dairy-free

Ingredients

2 tbsp ketchup
½ tbsp balsamic vinegar
1½ tbsp clear honey
1 tbsp American or Dijon mustard
1 tsp roughly chopped fresh rosemary leaves, plus sprigs to garnish
oil, for brushing
4 onions

Each serving contains

Energy
340kj
81kcal 4%
Fat
1g 1%
Saturates
0g 0%
Sugars
15g 16%
Salt
0.2g 3%

of the reference intake
Carbohydrate 18.2g Protein 2.1g Fibre 3g

Method

Soak 4 wooden skewers in cold water for 30 mins. Meanwhile, make the glaze by mixing together the ketchup, vinegar, honey and mustard in a bowl. Stir through the chopped rosemary and set aside.
Peel the onions, but keep them whole. Top and tail, then cut each onion into 1.5cm thick slices. Line up 3-4 of the slices flat on your chopping board then carefully insert a skewer through the centre of the slices (as you would a lollipop or kebab). Repeat with the remaining skewers and onion slices.
Brush the bars of a preheated barbecue or griddle pan with oil. Coat the onion slices with a little of the glaze and place on the grill. Cook for 20-25 mins until charred and tender, turning the skewers and brushing with more glaze regularly. Garnish with the fresh rosemary sprigs and drizzle over any remaining glaze to serve.

Tip: Look out for medium-sized, sweet white onions for this recipe if you can, or try with brown or even red onions.

See more Vegetarian barbecue recipes