Back to Full List Press Releases

SIZZLING BBQ SAVINGS AT ALDI
08 Aug 2019


There’s nothing worse than a boring burger or sub-standard sausage when attending (or hosting) a BBQ. Want to banish boring BBQ food forever? Head down to supermarket Aldi and take your pick from their range of sizzling BBQ meats on offer at our everyday amazing prices, all summer long.  
 
There’s something for everyone in this tasty selection, whether you’re a chicken champ or big on beef, like things nice ‘n’ spicy or a little more chilled.
 
Sweet Chilli or Tikka Chicken Sizzlers (£2.49, 300g)
These flat chicken steaks are perfect for the BBQ, each flavour is tumbled in a tasty marinade and is super-quick to cook. Grill for 15 minutes and you’re ready to serve.
 
Salt & Ancho Chilli (£2.49, 300g) or Garlic & Herb Pork Sizzlers (£1.99 price correct from 08/08/2019, 300g)
Available in two moreish flavours and ready quicker than it takes to light the BBQ, these protein-packed and low-fat pork sizzlers will go down a storm.

Mediterranean Chicken Sizzlers (£2.49, 300g) & Cajun Chicken Sizzlers BBQ Pack (£4.49, 600g)
Made with British chicken breast, you can be sure of great quality with these chicken sizzlers. Aldi’s variety pack servings mean you’ll have enough for everyone, whether you’re having a small gathering or a bumper BBQ.
 
Specially Selected Aberdeen Angus Beef Sizzle Steaks (£2.99, 300g)
Dry aged on the bone for 21 days, then matured to 36, these steaks are produced from pedigree Aberdeen Angus cattle, and really are something special.
 
Keen to have a meat-free option at your BBQ? Mae’s Kitchen Vegan No Chicken Burgers (£1.99, 2 pack) available at Aldi are made with vegetable protein and covered in a golden crumb coating to give the taste and texture of a chicken burger. These delicious chicken alternatives will rival any fast food chain favourites and will cost you a fraction of the price too…we know, it sounds too good to be true!
 
So, fire up the grill, grab your BBQ tongs and head down to Aldi for a BBQ to remember.
View our 'Notes to Editor'