Protecting your barbecue is crucial to extending its lifespan and maintaining it in optimal condition. The Beefeater Discovery Barbecue Cover with Trolley is designed with high-quality materials that withstand the elements, protect against the sun and prevent dirt build-up. Made from durable polyester, this cover is breathable, UV-treated and has fastening straps for a secure fit.
It is also available in three different sizes to fit Discovery models with 3, 4 and 5 burners. No matter what barbecue you have, this cover will guarantee optimal protection so that it is always ready for cooking.
Complete Weather Protection
Your barbecue faces adverse conditions such as rain, dust and prolonged exposure to the sun on a daily basis. Without adequate protection, the effects of the weather can accelerate the wear and tear of materials, causing rust, dirt build-up and aesthetic deterioration.
This cover is made from high-quality polyester, a material designed to withstand inclement weather without compromising ventilation. Its breathable fabric prevents moisture build-up inside, significantly reducing the risk of rust and mould. With this protection, your barbecue will remain in pristine condition regardless of the season.
UV Treatment: Defence Against the Sun and Fading
One of the main enemies of any barbecue is prolonged exposure to sunlight. UV rays can cause discolouration, weakening of materials and premature deterioration of the exterior finish.
To avoid these problems, this cover has a special UV treatment, which means that its fabric has been designed to block ultraviolet radiation and minimise its harmful effects. With this protection, the paint and finish of your barbecue will retain their original appearance for much longer, without losing their shine or resistance.
Tear- and Rip-Resistant Material
Conventional covers can easily tear when they come into contact with sharp corners or when handled frequently. However, this cover is made of high-density polyester, making it particularly resistant to tears and wear and tear from everyday use.
This material not only protects against dirt and the weather, but also offers great structural strength. Even in more demanding environments, such as windy terraces or gardens with nearby vegetation, this cover will remain intact and functional for much longer.
Fastening Straps for a Secure Fit
Gusts of wind can displace low-quality covers, exposing the barbecue to dirt and moisture. To prevent this problem, this cover is equipped with adjustable fastening straps, which ensure a firm and stable fit.
Thanks to this system, the cover will remain in place even in adverse weather conditions. In addition, its ergonomic design allows for easy placement and removal, ensuring that protection is practical and effective at all times.
Elegant Design in Black
In addition to being functional, this case features a modern and elegant design in black. Its dark tone not only gives it a sophisticated look but also conceals dust and stains, keeping it visually appealing for longer.
Another advantage of the black colour is its ability to absorb heat, which promotes faster drying after rain or washing. This prevents moisture from becoming trapped on the surface and improves the overall durability of the cover.
Variations Available for a Perfect Fit
Each Discovery barbecue with trolley has specific dimensions, so this cover is available in three different sizes to ensure optimal coverage:
- Discovery 3-Burner Trolley → Compact design, ideal for smaller models.
- Discovery Carro 4 Burners → An intermediate-size offering that provides complete coverage without excess fabric.
- Discovery 5-Burner Cart → The largest option, perfect for completely protecting larger barbecues.
Each version is designed to fit precisely onto the corresponding barbecue, ensuring that the protection is effective and hassle-free when putting it on or taking it off.
Maintenance and Proper Use of the Cover
To ensure that the Beefeater cover remains effective and durable over time, it is essential to follow proper maintenance procedures. Although it is designed to withstand inclement weather, regular care will maximise its useful life and ensure that your barbecue remains protected at all times.
Cleaning and Care of the Cover
- Regular cleaning: The cover can accumulate dust, leaves or dirt from the environment. Clean it at least once a month with a damp cloth and mild soap. Avoid harsh detergents or chemicals that could affect the material's durability.
- Deep cleaning: If the cover has been exposed to extreme conditions, such as storms or snow, it is advisable to clean it more thoroughly. To do this, wash it with warm water and a soft-bristle brush, making sure to remove any accumulated residue.
- Proper drying: Trapped moisture can cause unpleasant odours or even affect the structure of the material over time. Allow the cover to dry completely in the open air before replacing it on the barbecue. Avoid exposing it to direct sunlight for long periods to prevent premature wear of the UV treatment.
- Regular inspection: Examine the cover every few months for signs of wear, loose seams or small tears.
If you find any damage, repair it with heavy-duty fabric adhesives or special outdoor tape.
Proper Storage
If you are not going to use the barbecue for a long period of time, follow these steps to ensure that the cover and barbecue remain in perfect condition:
- Store the cover in a dry, cool place when not in use.
Avoid folding it when wet to prevent mould from forming.
Use a storage bag or aan irtight container if you want to further protect it from moisture and dust.
- Avoid contact with hot surfaces or sharp objects that could damage the fabric of the cover.
Correct Use for Optimal Protection
Maintenance and Proper Use of the Cover
To ensure that the Beefeater cover remains effective and durable over time, it is essential to follow proper maintenance procedures. Although it is designed to withstand inclement weather, regular care will maximise its useful life and ensure that your barbecue remains protected at all times.
Cleaning and Care of the Cover
- Regular cleaning: The cover can accumulate dust, leaves or dirt from the environment. Clean it at least once a month with a damp cloth and mild soap. Avoid harsh detergents or chemicals that could affect the material's durability.
- Deep cleaning: If the cover has been exposed to extreme conditions, such as storms or snow, it is advisable to clean it more thoroughly. To do this, wash it with warm water and a soft-bristle brush, making sure to remove any accumulated residue.
- Proper drying: Trapped moisture can cause unpleasant odours or even affect the structure of the material over time. Allow the cover to dry completely in the open air before replacing it on the barbecue. Avoid exposing it to direct sunlight for long periods to prevent premature wear of the UV treatment.
- Regular inspection: Examine the cover every few months for signs of wear, loose seams or small tears.
If you find any damage, repair it with heavy-duty fabric adhesives or special outdoor tape.
Proper Storage
If you are not going to use the barbecue for a long period of time, follow these steps to ensure that the cover and barbecue remain in perfect condition:
- Store the cover in a dry, cool place when not in use.
Avoid folding it when wet to prevent mould from forming.
Use a storage bag or aan irtight container if you want to further protect it from moisture and dust.
- Avoid contact with hot surfaces or sharp objects that could damage the fabric of the cover.
Correct Use for Optimal Protection
Maintenance and Proper Use of the Cover
To ensure that the Beefeater cover remains effective and durable over time, it is essential to follow proper maintenance procedures. Although it is designed to withstand inclement weather, regular care will maximise its useful life and ensure that your barbecue remains protected at all times.
Cleaning and Care of the Cover
- Regular cleaning: The cover can accumulate dust, leaves or dirt from the environment. Clean it at least once a month with a damp cloth and mild soap. Avoid harsh detergents or chemicals that could affect the material's durability.
- Deep cleaning: If the cover has been exposed to extreme conditions, such as storms or snow, it is advisable to clean it more thoroughly. To do this, wash it with warm water and a soft-bristle brush, making sure to remove any accumulated residue.
- Proper drying: Trapped moisture can cause unpleasant odours or even affect the structure of the material over time. Allow the cover to dry completely in the open air before replacing it on the barbecue. Avoid exposing it to direct sunlight for long periods to prevent premature wear of the UV treatment.
- Regular inspection: Examine the cover every few months for signs of wear, loose seams or small tears.
If you find any damage, repair it with heavy-duty fabric adhesives or special outdoor tape.
Proper Storage
If you are not going to use the barbecue for a long period of time, follow these steps to ensure that the cover and barbecue remain in perfect condition:
- Store the cover in a dry, cool place when not in use.
Avoid folding it when wet to prevent mould from forming.
Use a storage bag or aan irtight container if you want to further protect it from moisture and dust.
- Avoid contact with hot surfaces or sharp objects that could damage the fabric of the cover.
Correct Use for Optimal Protection
Maintenance and Proper Use of the Cover
To ensure that the Beefeater cover remains effective and durable over time, it is essential to follow proper maintenance procedures. Although it is designed to withstand inclement weather, regular care will maximise its useful life and ensure that your barbecue remains protected at all times.
Cleaning and Care of the Cover
- Regular cleaning: The cover can accumulate dust, leaves or dirt from the environment. Clean it at least once a month with a damp cloth and mild soap. Avoid harsh detergents or chemicals that could affect the material's durability.
- Deep cleaning: If the cover has been exposed to extreme conditions, such as storms or snow, it is advisable to clean it more thoroughly. To do this, wash it with warm water and a soft-bristle brush, making sure to remove any accumulated residue.
- Proper drying: Trapped moisture can cause unpleasant odours or even affect the structure of the material over time. Allow the cover to dry completely in the open air before replacing it on the barbecue. Avoid exposing it to direct sunlight for long periods to prevent premature wear of the UV treatment.
- Regular inspection: Examine the cover every few months for signs of wear, loose seams or small tears.
If you find any damage, repair it with heavy-duty fabric adhesives or special outdoor tape.
Proper Storage
If you are not going to use the barbecue for a long period of time, follow these steps to ensure that the cover and barbecue remain in perfect condition:
- Store the cover in a dry, cool place when not in use.
Avoid folding it when wet to prevent mould from forming.
Use a storage bag or aan irtight container if you want to further protect it from moisture and dust.
- Avoid contact with hot surfaces or sharp objects that could damage the fabric of the cover.
Correct Use for Optimal Protection
Recipe for Grilled Lamb Meatballs with Yoghurt and Mint Sauce
Grilled meatballs are not that common, but they offer unmatched texture and flavour when cooked over direct heat. In this recipe, we use lamb, which provides a deep, juicy flavour, combined with aromatic spices and a refreshing yoghurt and mint sauce. This is an ideal option for a different kind of barbecue, with a touch of Mediterranean cuisine.
Ingredients
For the meatballs:
- 500 g minced lamb
- 1 clove garlic, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 tablespoon chopped fresh parsley
- 1 tablespoon breadcrumbs
- 1 egg
- Salt and pepper to taste
- 2 tablespoons olive oil
For the yoghurt and mint sauce:
- 200 g natural yoghurt
- Juice of half a lemon
- 1 tablespoon chopped fresh mint
- 1 teaspoon honey
- Salt and pepper to taste
Preparation
- Prepare the meatball mixture: In a large bowl, mix the lamb with the garlic, cumin, cinnamon, parsley, breadcrumbs, egg, salt and pepper. Knead until the mixture is smooth.
- Shape the meatballs: With slightly moistened hands, shape the mixture into walnut-sized meatballs and place them on a tray.
- Preheat the grill: Heat the barbecue to medium-high heat and grease it with a little olive oil to prevent the meatballs from sticking.
- Cook the meatballs: Grill the meatballs for 3-4 minutes per side, until they are browned on the outside and juicy on the inside.
- Prepare the yoghurt sauce: Mix the yoghurt with the lemon juice, chopped mint, honey, salt and pepper. Adjust the seasoning to taste.
- Serving: Serve the meatballs with the yoghurt and mint sauce. They can be served on skewers, with pita bread or on a fresh salad.
Vegetarian Variation of Grilled Chickpea and Spinach Meatballs with Yoghurt and Mint Sauce
If you're looking for a vegetarian alternative that's just as tasty and has the perfect texture for grilling, these chickpea and spinach balls are the ideal choice. They combine the natural sweetness of chickpeas with the earthy flavour of spinach and the aroma of spices, creating a delicious and nutritious snack.
Ingredients (for 12 meatballs)
For the meatballs:
- 400 g cooked chickpeas (can be from a tin, well drained)
- 100 g fresh spinach
- 1 clove garlic, minced
- ½ small onion, finely chopped
- 2 tablespoons chickpea flour (or wheat flour)
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 tablespoon chopped fresh parsley
- Juice of half a lemon
- Salt and pepper to taste
- 2 tablespoons olive oil (for the mixture)
- Additional oil for greasing the grill
For the yoghurt and mint sauce:
- 200 g plain yoghurt (can be plant-based, such as unsweetened coconut yoghurt)
- Juice of half a lemon
- 1 tablespoon chopped fresh mint
- 1 teaspoon honey or agave syrup
- Salt and pepper to taste
Preparation
Prepare the meatball mixture:
- In a frying pan with a dash of olive oil, sauté the onion and garlic until tender. Add the spinach and cook for 1-2 minutes until it reduces in size. Remove from the heat and leave to cool.
- Place the cooked chickpeas, sautéed spinach and onion, lemon juice, cumin, cinnamon, parsley, chickpea flour, salt and pepper in a food processor. Blend until smooth, but do not purée completely (it should retain some texture).
- If the mixture is too wet, add a little more chickpea flour until it is thick enough to form balls.
Shape the meatballs:
- With slightly moistened hands, form walnut-sized balls and place them on a tray lined with parchment paper.
- Leave to rest in the refrigerator for 30 minutes so that the mixture compacts better and does not fall apart on the grill.
Prepare the grill:
- Preheat the barbecue to medium heat and grease the grill with a little olive oil to prevent the meatballs from sticking.
Cook the meatballs:
- Place the meatballs on the grill and cook for 3-4 minutes per side, turning them carefully so that they brown evenly without breaking apart.
- If you prefer, you can thread them onto skewers for easier handling.
Prepare the yoghurt and mint sauce:
- In a bowl, mix the yoghurt with the lemon juice, chopped mint, honey or agave syrup, salt and pepper. Adjust the seasoning to taste and leave to rest in the refrigerator until ready to serve.
Serving:
- Serve the meatballs with the yoghurt and mint sauce, and serve with pita bread, fresh salad or spiced rice.
Tips for a Vegan and Gluten-Free Version:
- To make the recipe completely vegan, use plant-based yoghurt (such as coconut or soy) and substitute honey with agave syrup or maple syrup.
- For a gluten-free version, be sure to use chickpea flour instead of wheat flour and check that the yoghurt does not contain any gluten additives.
This vegetarian variation offers a flavourful bite, with a golden, crispy exterior and a soft, spicy interior. It is a nutritious and delicious option that will surprise even the most ardent meat-eaters.
Recipe for Grilled Lamb Meatballs with Yoghurt and Mint Sauce
Grilled meatballs are not that common, but they offer unmatched texture and flavour when cooked over direct heat. In this recipe, we use lamb, which provides a deep, juicy flavour, combined with aromatic spices and a refreshing yoghurt and mint sauce. This is an ideal option for a different kind of barbecue, with a touch of Mediterranean cuisine.
Ingredients
For the meatballs:
- 500 g minced lamb
- 1 clove garlic, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 tablespoon chopped fresh parsley
- 1 tablespoon breadcrumbs
- 1 egg
- Salt and pepper to taste
- 2 tablespoons olive oil
For the yoghurt and mint sauce:
- 200 g natural yoghurt
- Juice of half a lemon
- 1 tablespoon chopped fresh mint
- 1 teaspoon honey
- Salt and pepper to taste
Preparation
- Prepare the meatball mixture: In a large bowl, mix the lamb with the garlic, cumin, cinnamon, parsley, breadcrumbs, egg, salt and pepper. Knead until the mixture is smooth.
- Shape the meatballs: With slightly moistened hands, shape the mixture into walnut-sized meatballs and place them on a tray.
- Preheat the grill: Heat the barbecue to medium-high heat and grease it with a little olive oil to prevent the meatballs from sticking.
- Cook the meatballs: Grill the meatballs for 3-4 minutes per side, until they are browned on the outside and juicy on the inside.
- Prepare the yoghurt sauce: Mix the yoghurt with the lemon juice, chopped mint, honey, salt and pepper. Adjust the seasoning to taste.
- Serving: Serve the meatballs with the yoghurt and mint sauce. They can be served on skewers, with pita bread or on a fresh salad.
Vegetarian Variation of Grilled Chickpea and Spinach Meatballs with Yoghurt and Mint Sauce
If you're looking for a vegetarian alternative that's just as tasty and has the perfect texture for grilling, these chickpea and spinach balls are the ideal choice. They combine the natural sweetness of chickpeas with the earthy flavour of spinach and the aroma of spices, creating a delicious and nutritious snack.
Ingredients (for 12 meatballs)
For the meatballs:
- 400 g cooked chickpeas (can be from a tin, well drained)
- 100 g fresh spinach
- 1 clove garlic, minced
- ½ small onion, finely chopped
- 2 tablespoons chickpea flour (or wheat flour)
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 tablespoon chopped fresh parsley
- Juice of half a lemon
- Salt and pepper to taste
- 2 tablespoons olive oil (for the mixture)
- Additional oil for greasing the grill
For the yoghurt and mint sauce:
- 200 g plain yoghurt (can be plant-based, such as unsweetened coconut yoghurt)
- Juice of half a lemon
- 1 tablespoon chopped fresh mint
- 1 teaspoon honey or agave syrup
- Salt and pepper to taste
Preparation
Prepare the meatball mixture:
- In a frying pan with a dash of olive oil, sauté the onion and garlic until tender. Add the spinach and cook for 1-2 minutes until it reduces in size. Remove from the heat and leave to cool.
- Place the cooked chickpeas, sautéed spinach and onion, lemon juice, cumin, cinnamon, parsley, chickpea flour, salt and pepper in a food processor. Blend until smooth, but do not purée completely (it should retain some texture).
- If the mixture is too wet, add a little more chickpea flour until it is thick enough to form balls.
Shape the meatballs:
- With slightly moistened hands, form walnut-sized balls and place them on a tray lined with parchment paper.
- Leave to rest in the refrigerator for 30 minutes so that the mixture compacts better and does not fall apart on the grill.
Prepare the grill:
- Preheat the barbecue to medium heat and grease the grill with a little olive oil to prevent the meatballs from sticking.
Cook the meatballs:
- Place the meatballs on the grill and cook for 3-4 minutes per side, turning them carefully so that they brown evenly without breaking apart.
- If you prefer, you can thread them onto skewers for easier handling.
Prepare the yoghurt and mint sauce:
- In a bowl, mix the yoghurt with the lemon juice, chopped mint, honey or agave syrup, salt and pepper. Adjust the seasoning to taste and leave to rest in the refrigerator until ready to serve.
Serving:
- Serve the meatballs with the yoghurt and mint sauce, and serve with pita bread, fresh salad or spiced rice.
Tips for a Vegan and Gluten-Free Version:
- To make the recipe completely vegan, use plant-based yoghurt (such as coconut or soy) and substitute honey with agave syrup or maple syrup.
- For a gluten-free version, be sure to use chickpea flour instead of wheat flour and check that the yoghurt does not contain any gluten additives.
This vegetarian variation offers a flavourful bite, with a golden, crispy exterior and a soft, spicy interior. It is a nutritious and delicious option that will surprise even the most ardent meat-eaters.
Recipe for Grilled Lamb Meatballs with Yoghurt and Mint Sauce
Grilled meatballs are not that common, but they offer unmatched texture and flavour when cooked over direct heat. In this recipe, we use lamb, which provides a deep, juicy flavour, combined with aromatic spices and a refreshing yoghurt and mint sauce. This is an ideal option for a different kind of barbecue, with a touch of Mediterranean cuisine.
Ingredients
For the meatballs:
- 500 g minced lamb
- 1 clove garlic, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 tablespoon chopped fresh parsley
- 1 tablespoon breadcrumbs
- 1 egg
- Salt and pepper to taste
- 2 tablespoons olive oil
For the yoghurt and mint sauce:
- 200 g natural yoghurt
- Juice of half a lemon
- 1 tablespoon chopped fresh mint
- 1 teaspoon honey
- Salt and pepper to taste
Preparation
- Prepare the meatball mixture: In a large bowl, mix the lamb with the garlic, cumin, cinnamon, parsley, breadcrumbs, egg, salt and pepper. Knead until the mixture is smooth.
- Shape the meatballs: With slightly moistened hands, shape the mixture into walnut-sized meatballs and place them on a tray.
- Preheat the grill: Heat the barbecue to medium-high heat and grease it with a little olive oil to prevent the meatballs from sticking.
- Cook the meatballs: Grill the meatballs for 3-4 minutes per side, until they are browned on the outside and juicy on the inside.
- Prepare the yoghurt sauce: Mix the yoghurt with the lemon juice, chopped mint, honey, salt and pepper. Adjust the seasoning to taste.
- Serving: Serve the meatballs with the yoghurt and mint sauce. They can be served on skewers, with pita bread or on a fresh salad.
Vegetarian Variation of Grilled Chickpea and Spinach Meatballs with Yoghurt and Mint Sauce
If you're looking for a vegetarian alternative that's just as tasty and has the perfect texture for grilling, these chickpea and spinach balls are the ideal choice. They combine the natural sweetness of chickpeas with the earthy flavour of spinach and the aroma of spices, creating a delicious and nutritious snack.
Ingredients (for 12 meatballs)
For the meatballs:
- 400 g cooked chickpeas (can be from a tin, well drained)
- 100 g fresh spinach
- 1 clove garlic, minced
- ½ small onion, finely chopped
- 2 tablespoons chickpea flour (or wheat flour)
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 tablespoon chopped fresh parsley
- Juice of half a lemon
- Salt and pepper to taste
- 2 tablespoons olive oil (for the mixture)
- Additional oil for greasing the grill
For the yoghurt and mint sauce:
- 200 g plain yoghurt (can be plant-based, such as unsweetened coconut yoghurt)
- Juice of half a lemon
- 1 tablespoon chopped fresh mint
- 1 teaspoon honey or agave syrup
- Salt and pepper to taste
Preparation
Prepare the meatball mixture:
- In a frying pan with a dash of olive oil, sauté the onion and garlic until tender. Add the spinach and cook for 1-2 minutes until it reduces in size. Remove from the heat and leave to cool.
- Place the cooked chickpeas, sautéed spinach and onion, lemon juice, cumin, cinnamon, parsley, chickpea flour, salt and pepper in a food processor. Blend until smooth, but do not purée completely (it should retain some texture).
- If the mixture is too wet, add a little more chickpea flour until it is thick enough to form balls.
Shape the meatballs:
- With slightly moistened hands, form walnut-sized balls and place them on a tray lined with parchment paper.
- Leave to rest in the refrigerator for 30 minutes so that the mixture compacts better and does not fall apart on the grill.
Prepare the grill:
- Preheat the barbecue to medium heat and grease the grill with a little olive oil to prevent the meatballs from sticking.
Cook the meatballs:
- Place the meatballs on the grill and cook for 3-4 minutes per side, turning them carefully so that they brown evenly without breaking apart.
- If you prefer, you can thread them onto skewers for easier handling.
Prepare the yoghurt and mint sauce:
- In a bowl, mix the yoghurt with the lemon juice, chopped mint, honey or agave syrup, salt and pepper. Adjust the seasoning to taste and leave to rest in the refrigerator until ready to serve.
Serving:
- Serve the meatballs with the yoghurt and mint sauce, and serve with pita bread, fresh salad or spiced rice.
Tips for a Vegan and Gluten-Free Version:
- To make the recipe completely vegan, use plant-based yoghurt (such as coconut or soy) and substitute honey with agave syrup or maple syrup.
- For a gluten-free version, be sure to use chickpea flour instead of wheat flour and check that the yoghurt does not contain any gluten additives.
This vegetarian variation offers a flavourful bite, with a golden, crispy exterior and a soft, spicy interior. It is a nutritious and delicious option that will surprise even the most ardent meat-eaters.
Recipe for Grilled Lamb Meatballs with Yoghurt and Mint Sauce
Grilled meatballs are not that common, but they offer unmatched texture and flavour when cooked over direct heat. In this recipe, we use lamb, which provides a deep, juicy flavour, combined with aromatic spices and a refreshing yoghurt and mint sauce. This is an ideal option for a different kind of barbecue, with a touch of Mediterranean cuisine.
Ingredients
For the meatballs:
- 500 g minced lamb
- 1 clove garlic, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 tablespoon chopped fresh parsley
- 1 tablespoon breadcrumbs
- 1 egg
- Salt and pepper to taste
- 2 tablespoons olive oil
For the yoghurt and mint sauce:
- 200 g natural yoghurt
- Juice of half a lemon
- 1 tablespoon chopped fresh mint
- 1 teaspoon honey
- Salt and pepper to taste
Preparation
- Prepare the meatball mixture: In a large bowl, mix the lamb with the garlic, cumin, cinnamon, parsley, breadcrumbs, egg, salt and pepper. Knead until the mixture is smooth.
- Shape the meatballs: With slightly moistened hands, shape the mixture into walnut-sized meatballs and place them on a tray.
- Preheat the grill: Heat the barbecue to medium-high heat and grease it with a little olive oil to prevent the meatballs from sticking.
- Cook the meatballs: Grill the meatballs for 3-4 minutes per side, until they are browned on the outside and juicy on the inside.
- Prepare the yoghurt sauce: Mix the yoghurt with the lemon juice, chopped mint, honey, salt and pepper. Adjust the seasoning to taste.
- Serving: Serve the meatballs with the yoghurt and mint sauce. They can be served on skewers, with pita bread or on a fresh salad.
Vegetarian Variation of Grilled Chickpea and Spinach Meatballs with Yoghurt and Mint Sauce
If you're looking for a vegetarian alternative that's just as tasty and has the perfect texture for grilling, these chickpea and spinach balls are the ideal choice. They combine the natural sweetness of chickpeas with the earthy flavour of spinach and the aroma of spices, creating a delicious and nutritious snack.
Ingredients (for 12 meatballs)
For the meatballs:
- 400 g cooked chickpeas (can be from a tin, well drained)
- 100 g fresh spinach
- 1 clove garlic, minced
- ½ small onion, finely chopped
- 2 tablespoons chickpea flour (or wheat flour)
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 tablespoon chopped fresh parsley
- Juice of half a lemon
- Salt and pepper to taste
- 2 tablespoons olive oil (for the mixture)
- Additional oil for greasing the grill
For the yoghurt and mint sauce:
- 200 g plain yoghurt (can be plant-based, such as unsweetened coconut yoghurt)
- Juice of half a lemon
- 1 tablespoon chopped fresh mint
- 1 teaspoon honey or agave syrup
- Salt and pepper to taste
Preparation
-
Prepare the meatball mixture:
- In a frying pan with a dash of olive oil, sauté the onion and garlic until tender. Add the spinach and cook for 1-2 minutes until it reduces in size. Remove from the heat and leave to cool.
- Place the cooked chickpeas, sautéed spinach and onion, lemon juice, cumin, cinnamon, parsley, chickpea flour, salt and pepper in a food processor. Blend until smooth, but do not purée completely (it should retain some texture).
- If the mixture is too wet, add a little more chickpea flour until it is thick enough to form balls.
-
Shape the meatballs:
- With slightly moistened hands, form walnut-sized balls and place them on a tray lined with parchment paper.
- Leave to rest in the refrigerator for 30 minutes so that the mixture compacts better and does not fall apart on the grill.
-
Prepare the grill:
- Preheat the barbecue to medium heat and grease the grill with a little olive oil to prevent the meatballs from sticking.
-
Cook the meatballs:
- Place the meatballs on the grill and cook for 3-4 minutes per side, turning them carefully so that they brown evenly without breaking apart.
- If you prefer, you can thread them onto skewers for easier handling.
-
Prepare the yoghurt and mint sauce:
- In a bowl, mix the yoghurt with the lemon juice, chopped mint, honey or agave syrup, salt and pepper. Adjust the seasoning to taste and leave to rest in the refrigerator until ready to serve.
-
Serving:
- Serve the meatballs with the yoghurt and mint sauce, and serve with pita bread, fresh salad or spiced rice.
Tips for a Vegan and Gluten-Free Version:
- To make the recipe completely vegan, use plant-based yoghurt (such as coconut or soy) and substitute honey with agave syrup or maple syrup.
- For a gluten-free version, be sure to use chickpea flour instead of wheat flour and check that the yoghurt does not contain any gluten additives.
This vegetarian variation offers a flavourful bite, with a golden, crispy exterior and a soft, spicy interior. It is a nutritious and delicious option that will surprise even the most ardent meat-eaters.
