Most of our spices can be used to create delicious rubs and marinades. Here are a few recipes and suggestions. Just click on the name to go to the shop page to buy.
Marrakech Lamb Rub
Take a butterflied leg of lamb. Add the Marrakech rub to a couple of tbsp of olive oil and maybe two crushed garlic cloves. Rub into the lamb, and leave for at least several hours before cooking on the barbeque. Serve with couscous or fried potatoes and salad.
This recipe will also work well with lamb chops or kebabs, and beef steak. Also try with pork.
Take 4 chicken breasts and make deep cuts across them. Mix the peri peri spice blend with 3tbsp olive oil, 2 cloves crushed garlic and 2 tbsp lemon juice, and rub well into the meat. Leave for as long as possible (overnight) then grill.
Take 4 chicken quarters or breasts on the bone, 1 tbsp vegetable oil, 2 tbsp lemon juice and 3 tbsp thick yoghurt. Mix these with our tandoori spice blend. Make deep cuts in the chicken and massage the marinande well into the meat. Leave for a few hours then grill. Or why not try this recipe using a spicier blend such as our Vindaloo?
Cut 4 chicken breasts into strips. Mix our tikka spice mix with 3 tbsp yoghurt and the juice of half a lemon, then thoroughly coat the meat. Thread onto soaked bamboo skewers (the soaking prevents the skeweres from burning)and grill for a few minutes. Remember chicken takes less cooking than you might think.
Or: mix the spices with a couple of tbsp of olive oil and a clove of garlic, crushed. Cover shell-on large raw prawns with the mixture. When ready to cook, thread them onto pre-soaked bamboo skewers and cook for a few minutes, turning over and basting halfway through.
For each person take a chicken breast and hammer it to a even thickness of about 1cm/half inch, using a rolling pin or any hard implement. Marinate the chicken in the tikka spice (for 4 people use the whole packet with 1 tbsp olive oil and 1 tbsp lemon juice). Grill and serve in a large burger bun with lettuce, tomato and mayonnaise.
Minty Lamb burgers
Our meatball blend makes a delicious lamb burger. Take 500g minced lamb and mix with half the spices and a handful of finely chopped coriander. This makes 4 quarter-pounders or about 20 bite-sized mini-burgers. Shape to the desired size and chill until needed. Grill (lamb can be pink in the middle) and serve with tomato sauce in a bun or with raita.
Marinate 1 kg diced lamb in a blend of our Kashmiri spices, the juice of a lime and 3 tbsp olive oil. Leave for a few hours or overnight. Thread the meat onto skewers (soaked in water so they don't stick) and grill. This marinade would also work beautifully with a leg of lamb or lamb chops.
Use 500g/ 1lb beef mince with a tbsp of the bitspicy burger spice. Mix thoroughly before shaping into 4 burgers. Put on a plate and cover with clingfilm and chill until ready to cook.Grill until the centre is just cooked and juicy. Serve with lettuce and mayonnaise and possibly cheese. This is also very tasty with pork.
Alternatively make bite-sized burgers and try them dipped into mango chutney or ketchup, or served in half a pitta bread with salad and mayonnaise.
See our recipes for Indonesian Satay, Malay Satay and Kuantan Dipping-chicken, which are ready-made for barbeques! Also our raita and peanut sauce recipes.