Spicery BBQ Tips!

Here are a few simple suggestions to spice up your barbecues this summer! This week, we've got 15 year old and BBQ novice Chloe gaining some work experience at The Spicery HQ. Today she's been working up in the kitchen with Matt - here are their quick and simple (and delicious) BBQ tips!

First things first...let’s get some flames going! Always try to get some decent quality charcoal as it will hold the temperature for longer. Once lit, spread the coals to build a two zone fire - one hot zone and one cool(er) zone by raking the coals over to cover about ⅔ of the BBQ and leaving the remainder of the BBQ without coals. Use the hot zone for searing and cooking, and the cool zone if the food starts to burn (on a gas grill, just set one burner on high and one burner on as low as possible for your cool zone). Now, onto the cooking! These quantities are for 4 portions using diced chicken thighs, but you can also use beef, lamb or even paneer, mushrooms or summer vegetables.

YOGURT MARINADE Yogurt and lemon juice is a fantastic base for spice marinades as the sharpness helps to bring out the flavours of the seasonings, and it also makes a really appetising crust when grilled.

Tandoori Chicken Skewers;

• Marinade 500g diced chicken with a squeeze of lemon juice, ½ tsp salt and 100g plain yogurt, then add 1 tbsp SMOKED PAPRIKA with 2 tbsp GARAM MASALA (You can play with the ingredients a bit here depending on what you have in the cupboard by adding 1tbsp crushed garlic or ginger, and 1tsp of other spices such as sweet paprika, chilli powder, chaat masala, ground cumin, turmeric and even a pinch of mild curry powder works well.
• The Curry Legends amongst you can try 3 tsp MIRCHI BLEND, 3 tsp HALDI BLEND and 1 tsp METHI BLEND which gives a really good result!)
• Serve with chutney and some naan breads that you’ve warmed through on the BBQ

Persian Chicken Skewers;

• Marinade 500g diced chicken with a squeeze of lemon juice, ½ tsp salt and 100g plain yogurt., then add 1 tsp of ground CINNAMON,1 tsp TURMERIC and 2 tsp ground CUMIN
• Serve with a salad of sliced cucumber, tomato and parsley dressed with lemon juice  and flatbreads on the side

LEMON, GARLIC & OLIVE OIL MARINADE  Oil marinades are really simple to make and carry the flavour of the seasonings well, just be sure to drain off any excess before cooking to avoid too many flames scorching the food!

Shawarma Chicken Skewers

• Marinade 500g diced chicken in 2 tbsp olive oil, ½ tsp salt,  the juice of  ½ a lemon and 2 cloves of crushed garlic, then add ½ tsp each of ground CARDAMON and CINNAMON
• Serve in flatbreads with finely chopped cucumber, tomato and parsley dressed with lemon juice

Souvlaki Chicken Skewers

• Marinade 500g diced chicken in 2 tbsp olive oil, ½ tsp salt, the juice of  ½ a lemon and 2 cloves crushed garlic, then add a generous sprinkle of dried OREGANO or THYME and 1 tsp each of ground PAPRIKA and CUMIN
• Serve with a tzatziki made with 1 grated cucumber and 150g Greek yogurt seasoned with a squeeze of lemon juice and a pinch of salt

KEBABS, KOFTAS AND BURGERS A really effective way to add some moisture and texture to a burger or kofta is by mixing in a decent handful of coarsely grated onion. Grating onions is admittedly not the most fun kitchen task, but it really helps to keep the kofta nice and juicy as well as giving a delicious soft texture.

Kheema Kofta Skewers

• Coarsely grate 1 onion and add to 500g lamb or beef mince with ½ tsp salt, 2 tbsp yogurt and 40g plain flour (or breadcrumbs). Add 1 tsp PAPRIKA and 2 tsp GARAM MASALA or MILD CURRY POWDER and shape into 4 large sausage shapes around skewers
• Serve with a salad of sliced cucumber, tomato and coriander dressed with lemon juice  and naan breads

Merguez Kefta Kebabs (or as Burgers!)

• Mix 500g of lamb (or beef)  mince with ½ tsp salt and either 2 tbsp harissa, or with 2 tsp PAPRIKA, 1 tsp ground CUMIN, ½ tsp CHILLI FLAKES and 2 cloves of crushed garlic.
• Shape into 4 large sausage shapes around skewers Or divide into 4 and shape into round patties about 10cm in diameter
• Serve in flatbreads with sliced tomato, cucumber and extra harissa

Chloe kept the team very happy at lunch with her delicious marinated skewers, not bad for a first timer - good job Chloe!