Barbecuing is generally a summer outdoor activity, and these recipes are developed with that in mind. However, the marinades are also suitable for use at other times of year for meat or fish cooked indoors under the grill or in the oven.
For vegetarians, both marinades can add flavor to vegetables. Cut vegetables such as zucchini, bell peppers and red onions into bite-sized chunks and thread them on to skewers in colorful combinations. Marinate and cook as for the meat (see Preparation below).
Marinating Time and Quantities
Although neither of these recipes takes more than about 10 minutes to make, marinades need time for their flavors to develop and absorb into the meat or fish. So while one hour resting time is recommended as a minimum, two or more hours is even better. If marinating for more than an hour, put the meat or fish in the fridge. Remove from the fridge and allow to come to room temperature (about 20 minutes) before cooking.
All the amounts given make enough marinade for approximately 1 lb / 500 g meat or fish, enough for four people. Adjust the amounts for more people.
Please note: As the marinades are used to flavor raw meat and fish, they should be thrown away after use.
Four Spice Marinade for Meat
This aromatic marinade brings the taste of North Africa to red meat and chicken. The meat can be marinated as steaks/filets or cut into small cubes, put on to skewers and then marinated. If desired, season the meat with salt just before cooking.
Ingredients:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon fresh minced ginger (this should be available pre-prepared in the supermarket)
- Large pinch ground cinnamon
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 cloves garlic, minced
Preparation:
- Mix all the ingredients together in a small bowl. Put the meat in a shallow dish and brush with marinade. Cover and leave to stand for one hour. Turn the meat once or twice during this time to ensure the marinade is evenly distributed.
- Transfer to the barbecue and cook until done all the way through.
Lemon and Fresh Dill Marinade for Fish
This light, zesty marinade works with any fish, but tastes particularly good with salmon. If desired, season the fish with salt just before cooking.
Ingredients:
- Juice and grated rind of one lemon
- 4 tablespoons fresh dill, finely chopped
- 3 tablespoons olive oil
- 1 teaspoon freshly ground chili flakes
- 1 clove garlic, minced
Preparation:
- Mix all the ingredients together in a small bowl. Put the fish in a shallow dish and brush with marinade. Cover and leave to stand for one hour. Turn the fish once or twice during this time to ensure the marinade is evenly distributed.
- Transfer to the barbecue and cook until done all the way through.
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