Barbecue Marinades

The following marinade recipes are sufficient to marinate and baste a single set of ingredients for six people, that is, half a dozen fish steaks, quails or pork chops. The oriental marinade is particularly suitable for chicken, salmon, tuna fish, and sausages, kebabs and pork chops, the herb and lemon marinade for lamb and vegetables and the tandoori marinade for chicken, kebabs and lamb chops. But this does not mean that you cannot use the oriental marinade for vegetables or the hot and sweet marinade for quails.


Oriental Marinade

  • 4 tbsp sherry or rice wine
  • 2 tbsp sherry vinegar or rice vinegar
  • 1–2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp grated fresh root ginger
  • 2–3 garlic cloves, peeled and crushed
  • 1 piece of lemon grass stalk, crushed (optional)
  • 1–2 chillies, deseeded and thinly sliced (optional)
  • Β½ tsp freshly ground black pepper

Herb and Lemon Marinade

  • 6 tbsp extra virgin olive oil
  • 2–3 tbsp lemon juice
  • 3 tbsp finely chopped parsley and other herbs
  • salt
  • freshly ground black pepper

Hot and Sweet Marinade

  • 3 tbsp tomato ketchup
  • 3 tbsp cider vinegar
  • 2 tbsp honey or light muscovado (soft brown unrefined sugar)
  • 2 tbsp groundnut (peanut) oil
  • 1 tbsp Worcestershire sauce
  • 1–2 tbsp tabasco sauce
  • 1 tsp ground cumin
  • Β½ tsp freshly ground black pepper
  • ΒΌ tsp salt

Tandoori Marinade

  • 5 oz / 140 g plain yoghurt
  • 4 spring onions, trimmed and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 2 tbsp paprika
  • 2 tsp ground chilli pepper (or more to taste)