Paleo Barbecue Recipes

We've finally started to have a few sunny days – the perfect time to get the barbecue out and try out some Paleo Barbecue Recipes!

There were a few recipes I’d wanted to try in Mark Sisson’s cookbook, The Primal Blueprint Cookbook, which had been waiting for some sunshine.  I amended the recipes according to which ingredients I could get – and what I already had in my kitchen.

I managed to get hold of some turkey (I don’t know why it’s not more popular in Australia?), an essential ingredient in the Turkey Kebabs I wanted to make.  I also made Green Chili Burgers, based on a recipe in the book.  Sadly mine were made with regular beef and not bison as the recipe suggests (another type of meat I've not seen in Australia).

Turkey Kebabs

Ingredients:

200g minced (ground) turkey

1 egg (I'm using omega 3 enriched eggs at the moment)

1 tablespoon dried parsley

½ teaspoon each of garlic powder, cumin, paprika & salt

¼ teaspoon of cinnamon & cayenne pepper

1 spoon of olive oil

 

Method:

It doesn't get much simpler!  I simply added the ingredients (except the oil) to the food processor and blended until everything was well mixed in.  I then formed the meat into kebabs on wooden skewers and coated with a little olive oil.

The kebabs were then barbecued until cooked thoroughly.

Burgers

Ingredients:

200g minced (ground) beef

1 teaspoon dried chilli

2 tablespoons coriander (cilantro)

Half a small finely diced onion

1 teaspoon cumin

½ teaspoon chilli powder & salt

2 eggs

Method:

I put everything except the eggs in the food processor and blended well.  I then formed the meat into burger shapes and cooked thoroughly on the barbecue.  Whilst the burgers were cooking I fried the eggs and served them on top of the burgers.

Along with the meat, I made a simple salad to complete the meal.

With it being this easy to make burgers and kebabs, I don’t know why anyone would buy them ready-made!

Expanding Your Paleo Barbecue Menu

Once you've mastered Paleo-friendly burgers and kebabs, there’s an entire world of barbecue recipes to explore. From marinades to grilled vegetables and even Paleo desserts, summer barbecuing doesn’t have to mean compromising on real food values. In fact, the barbecue is one of the easiest ways to prepare nutrient-dense meals with minimal fuss, maximum flavour, and no need to heat up the kitchen.

Grilled Vegetable Skewers with Herb Dressing

Vegetable skewers are an excellent side dish or main in their own right, especially when paired with a vibrant, herby sauce. Use whatever is in season — zucchini, red onion, cherry tomatoes, mushrooms, and capsicum all grill beautifully. Toss in olive oil, salt, and pepper before grilling, and finish with a drizzle of herb dressing made with fresh parsley, garlic, lemon juice, olive oil, and a pinch of sea salt. This complements the richness of grilled meats and adds colour to the plate.

Barbecued Chicken Thighs with Smoky Paprika Marinade

Chicken thighs are one of the juiciest cuts for barbecuing and tend to be more forgiving than chicken breast. For a smoky twist, marinate them for a few hours in a mix of olive oil, smoked paprika, garlic powder, lemon zest, and a splash of apple cider vinegar. The natural fat content in the thighs helps keep them moist and full of flavour, and they’re perfect alongside a fresh salad or grilled sweet potato wedges.

Stuffed Capsicum on the Grill

Stuffed capsicum (bell peppers) are another versatile addition to your Paleo barbecue spread. Cut in half and deseed them, then fill with a mix of cooked ground beef, finely chopped spinach, garlic, diced tomatoes, herbs, and a spoon of almond meal or crushed pumpkin seeds for texture. Wrap in foil and place directly on the barbecue, or use a grill-safe dish. After 10–15 minutes, you’ll have a rich, satisfying side or light main course.

Paleo Barbecue Sauces and Dips

Traditional barbecue sauces are often packed with sugar, soy, and preservatives, so why not make your own? A simple Paleo-friendly sauce can be made by blending tomato paste, apple cider vinegar, garlic, smoked paprika, and a dash of honey or dates for sweetness. Simmer until thickened and brush it onto your meats during the last few minutes of grilling for a sticky, flavour-packed finish.

You can also prepare dips like guacamole, baba ganoush, or a cashew and roasted capsicum spread to serve with veggie sticks or grilled meat. These add depth and richness to your barbecue and work brilliantly as toppings for your homemade burgers or kebabs.

Grilled Fruit Skewers for Dessert

Fruit may not be the first thing that comes to mind when barbecuing, but it can be a delicious and refreshing dessert option. Thread chunks of pineapple, peach, banana, and even watermelon onto skewers and grill lightly until caramelised. Serve with a dollop of whipped coconut cream and a dusting of cinnamon for a naturally sweet treat that still feels indulgent.

Tips for a Stress-Free Paleo Barbecue

• Prep ahead: Chop vegetables, marinate meats, and prepare salads in advance so you can relax once the barbecue is lit.
• Use a meat thermometer: This takes the guesswork out of grilling, especially for chicken or larger cuts.
• Choose quality meat: Where possible, use grass-fed beef, pasture-raised chicken, or wild-caught fish for better nutrition and flavour.
• Opt for reusable skewers and grill mats: These make clean-up easier and reduce waste — a bonus if you're barbecuing often.

Drinks to Pair With Your Paleo BBQ

If you're enjoying your barbecue with a drink in hand, consider Paleo-friendly options that complement the clean, real food flavours of your meal. Sparkling water with slices of citrus and fresh herbs (like mint or basil) makes for a refreshing non-alcoholic option. If you’re including alcohol, dry cider, organic red wine, or a spirit like tequila or vodka mixed with soda water and lime are better aligned with a Paleo lifestyle than sugary premixed drinks or beer.

Why Grilling Works So Well With Paleo

One of the great things about Paleo is that it celebrates whole foods in their most natural state — and that’s exactly what grilling brings out. Cooking over an open flame intensifies the flavours of meats and vegetables without needing processed marinades or breaded coatings. It’s also a method that echoes our ancestral roots, using fire and simplicity to prepare meals that are both nourishing and satisfying.

Plus, barbecuing encourages shared meals and outdoor dining, which supports the social and emotional aspects of wellness that are often overlooked in dietary conversations. Whether you're cooking for one or feeding a crowd, a Paleo barbecue brings people together around real food — no additives, no preservatives, just flavour and connection.

Time to Fire It Up

As the weather warms up and the days get longer, now is the perfect time to experiment with new Paleo barbecue recipes. If you haven’t tried barbecuing vegetables, stuffing meats, or whipping up your own sauces yet, this season is your chance to get creative. With so many fresh ingredients available across Australia right now, there’s no shortage of inspiration for your next weekend cook-up.

Whether you're sticking to your favourites or trying something new, Paleo barbecuing proves that eating well doesn’t have to be boring or restrictive. So dust off that grill, stock up on fresh produce and good quality meats, and get ready to enjoy your healthiest — and tastiest — summer yet.

What are your favourite barbecue recipes?