RECIPE

BBQ Marinades

Serves: makes 1/2 cup of each

BBQ Marinades

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.

Ingredients

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Chermoula paste

  • coriander (cilantro) 1 cup roughly chopped
  • parsley ¼ cup roughly chopped
  • garlic 4 cloves, chopped
  • lemon finely grated zest and juice of 1
  • white vinegar 1 tablespoon
  • ground cumin 1 tablespoon
  • ground coriander 1 ½ teaspoons
  • smoked paprika 2 teaspoons
  • red chilli 1 large, chopped
  • olive oil 3-4 tablespoons
  • salt one pinch

Harissa paste

  • garlic 3 cloves, chopped
  • red chillies 1-2 large, chopped
  • cumin seeds 2 ½ teaspoons, crushed
  • coriander seeds 2 teaspoons, crushed
  • olive oil 3-4 tablespoons
  • tomato paste 3-4 tablespoons
  • brown sugar 1 teaspoon
  • lemon juice of ½
  • salt 1 teaspoon

Jamaican jerk sauce

  • spring onions 3-4, chopped
  • thyme leaves 3 tablespoons chopped
  • ginger 1 inch, peeled and chopped
  • garlic 4 cloves, chopped
  • ground allspice 1 tablespoon
  • brown sugar 2 tablespoons
  • limes juice of 2
  • tomato paste 1 tablespoon
  • soy sauce 1 tablespoon (gluten-free if required)
  • oil 3-4 tablespoons
  • red chillies 2 large
  • salt 1 teaspoon

Method

Chermoula paste

  1. Blend all ingredients in a food processor or blender until well combined. Alternatively bash all ingredients together in a large mortar and pestle.

 

Ideas for using chermoula paste:

  • Chermoula grilled chicken: marinate boneless skinless chicken thighs in chermoula paste for an hour or overnight. Season with salt then grill or barbeque on high heat.
  • Roast pumpkin salad with Chermoula Yoghurt Dressing: roast chunks of pumpkin and red onion tossed with with a drizzle of olive oil, honey and salt and pepper, until soft and slightly caramelised. Toss with a roast almonds and salad leaves and drizzle with a dressing made of natural unsweetened yoghurt mixed with chermoula paste to taste.

 

Harissa paste

  1. Blend all ingredients together until well combined.

 

Ideas for using harissa paste:

  • Harissa chicken: marinate chicken in Harissa paste for an hour or overnight. Grill or barbeque chicken until cooked through. Serve with a salad and warmed hummus on the side.
  • Steak and Chickpea Salad with Harissa Yoghurt Dressing: toss slices of barbequed steak with 1 can drained chickpeas, diced cucumber, diced tomatoes and thinly sliced red onion. Mix ½ cup natural unsweetened yoghurt with 1-2 tablespoons Harissa paste to taste and use to dress salad.

 

Jamaican Jerk Sauce

  1. Blend all ingredients in a food processor or blender until well combined.

 

Ideas for using Jamaican Jerk sauce:

  • Jamaican Jerk chicken: marinate boneless skinless chicken thighs or breast in Jamaican jerk sauce for an hour or overnight. Grill or barbeque until cooked through. Serve with rice and mango salsa*
  • Jamaican Jerk Pork Fillet: marinate a whole pork fillet in Jamaican jerk sauce for an hour or overnight. Cook on barbeque or pan-fry for 2-3 minutes each side and then finish off cooking in a hot 200degC oven for 5-10 minutes until cooked through. Serve with rice and mango salsa*
  • *mango salsa: combine the flesh of 1 ripe mango, diced, 4 tomatoes, diced, ½ small red onion, finely diced, 1 avocado, diced, and 1 cup chopped coriander. Season to taste with lemon juice, salt and pepper.

 

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