Best Ever BBQ Marinade Recipes

• Serves: 4
• Prep Time: 15 minutes
• Total Time: 30 minutes

Ingredients

• 1/4 cup finely chopped fresh basil leaves
• 2 teaspoons finely chopped fresh oregano
• 1 tablespoon of finely grated lemon rind
• 2 tablespoons lemon juice
• 3 finely chopped anchovy fillets
• 4 x 200gm steaks (rump sirloin rib eye)

Instructions

Combine the herbs and lemon rind with the lemon juice and anchovy in a bowl or container. Coat the beef in marinade and refrigerate.
Cook on a hot grill.

• Serves: 6
• Prep Time: 10 minutes (4 hours or more)
• Total Time: 1 hour

Ingredients

• 1/4 cup barbecue sauce
• 2 tablespoons of American mustard
• 4 cloves of crushed garlic
• 1/2 cup beer
• 1.4kg of beef fillet or lean beef

Instructions

Combine all ingredients in a large container. Marinate for 4 hours (2.5 at a push) or preferably overnight. Place in a foil baking dish or in a double layer of foil. If the barbecue has a lid, close the lid and cook for about an hour. If there is no lid cover the meat with foil for the first 40 minutes of cooking.

Ingredients

• 1 cup olive oil
• 100mls (3 1/2 fluid ounces) of white wine (or vegetable stock)
• 1/3 cup lemon juice
• 3 cloves of garlic crushed
• 2 tablespoons of brown sugar
• 1 tablespoon dried oregano
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1 teaspoon crushed cumin seeds
• 1 teaspoon crushed coriander seeds
• 1/2 teaspoon crushed black pepper

Instructions

Combine ingredients and mix well. Marinate and refrigerate chicken for at least 2 hours or overnight.

• Serves: 4
• Prep Time: 10 minutes
• Total Time: 20 Minutes

Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon fresh rosemary
• 1 clove crushed garlic

Instructions

Mix all ingredients and marinate for 15 minutes. Drain and cook on hot bbq until chicken juices run clear.

• Serves: 4
• Prep Time: 10 minutes
• Total Time: 2 hours

Ingredients

• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 clove of garlic finely chopped
• 1 tsp chilli finely chopped seeds removed
• 2 small French shallots finely chopped
• 1 ½ teaspoon ground galangal (if you cannot find this use ½ teaspoon cinnamon and ½ teaspoon of lemon zest)
• 1 ½ teaspoon ground lemongrass

Instructions

Combine all ingredients and either rub over cutlets or mix through the ground lamb. Marinate for 2 hours in the refrigerator

• Serves: 8
• Prep Time: 15 minutes
• Total Time: 4 hours

Ingredients

• 4 teaspoons curry powder
• 3 cloves of garlic
• 2 tablespoon pf seeded mustard
• 2 teaspoon of lemon rind
• 2 teaspoon ground turmeric
• 4 tablespoon lemon juice
• 4 tablespoons honey
• 16 lamb cutlets or lamb leg chops

Instructions

Mix all ingredients and completely cover the meat. Marinate for at least 2 hours but preferably 4 hours.
Cook on BBQ grill plate to allow meat to char slightly and is just cooked inside.

• Serves: 4
• Prep Time: 15 minutes
• Total Time: 15-20 minutes

Ingredients

• 2 tablespoons Kepis Manis (or thick sweet soy sauce)
• 1/4 cup honey
• 1 1/2 teaspoons of five spice powder
• 1/4 cup marmalade
• 3 cm piece ginger finely grated
• 3 cloves of garlic crushed

Instructions

Combine all ingredients and rub into ribs. Marinate for 2 or more hours in the refrigerator. Cook on a hot BBQ but keep an good eye on them if the temperature gets too hire the honey and Kepis can burn.

• Serves: 4-8
• Prep Time: 10 minutes (+12 marinating)

Ingredients

• 1 teaspoon crushed fennel seeds
• 1 tablespoon fresh thyme removed from stalks and finely chopped
• 2 tablespoons soy sauce
• 3 tablespoons of Dijon mustard
• 3 cloves of crushed garlic
• 1 cup orange juice
• 2 cups olive oil
• Pork shoulder or pork neck or pork fillet

Instructions

Combine all ingredients and cover pork. Refrigerate for 12 hours if possible or 6 hours minimum.

Ingredients

• 1 tablespoon of Olive Oil
• 2 tablespoons white wine vinegar
• 2 teaspoons ground fennel
• 1/2 clove of garlic

• Serves: 4
• Prep Time: 10
• Total Time: 15-20

Ingredients

• 1.5 kg whole snapper or sea bass
• 3 teaspoons of olive oil
• 2 cloves of finely chopped garlic
• 1 tablespoon fresh mint
• 1 tablespoon fresh coriander (cilantro)
• 1 tablespoon fresh Thai basil (or regular basil)

Instructions

1. Ask fishmonger to clean the snapper for you... once home rinse out the cavity and stuff with herbs and garlic.
2. Cut two to three slashes into the fish on the thickest part (both sides)
3. Brush both sides with oil place the fish in a wire fish holder or triple thick aluminium foil.
4. Place on the BBQ and cook for 12 mins - turning only once. To check if cooked the flesh in the cuts of the fish should be white rather than pearly.

Serve with lime dressing: Combine 1/4 cup fresh lime juice, 1 tablespoon fish sauce and 1 1/2 teaspoon brown sugar