Showstopping BBQ main dishes for a hot grill summer

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Ingredients: 2 chicken legs, skin on 4 chicken thighs, skin and bone on 2 tbsp olive oil, plus extra for grilling 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp smoked paprika ½ tsp ground cinnamon ½ tsp sumac 1 lemon, zested and then cut into halves 2 baby courgettes, cut into strips lengthways 200g baby peppers 2 red onions, peeled and cut into wedges Rosemary, a few sprigs A pinch of Smoked Maldon Salt To serve: Toasted pitta breads Method: 1. Garnish the chicken and vegetables with rosemary, squeeze over the warm charred lemon and season with a final pinch of Maldon Salt and some cracked black pepper. Ingredients: 24 small ribs of lamb 3 tbsp Maldon Salt 3 tbsp parsley, chopped 2 garlic cloves 3-4 tbsp extra virgin olive oil Method: 1. Charred BBQ sweetcorn with smoked salt, harissa and coriander butter open image in gallery Whole charred sweetcorn will appease vegetarian and meat-eaters alike Ingredients: 200g unsalted butter, softened 2 tbsp harissa Small handful of coriander finely chopped Pinch Maldon smoked salt 5 corn on the cob Method: 1.