These three BBQ marinades are super handy and go well with all kinds of meat. Marinating adds so much flavour to meat and helps create a beautiful char when grilled!
Chermoula is a North African spice paste commonly used to marinate poultry and fish. Flavoured with lemon, fresh coriander, garlic and chilli, it adds a burst of fresh flavour to so many dishes. Harissa paste is a North African spice paste that has flavours of cumin, coriander and chilli in it. It is traditionally used to flavour meat and poultry, but I’ve used it in lots of delicious vegetarian dishes too – you can toss and roast vegetables with it, and use it as a flavour base for a curry with pumpkin and chickpeas. Jerk sauce is a fiery hot Jamaican marinade. Thyme, allspice and fiery scotch bonnet peppers are the main ingredients, however as scotch bonnet peppers can be a little hard to come across here in NZ so I’ve replaced them with less fiery red chillies – feel free to add more chilli if you dare! All these marinades work best if you use them to marinate the meat over night.