Try my free spicy BBQ marinade recipe if you remember to plan 24 hours in advance. Yes this one’s a long one but it is worth the wait and works really well with chicken pork or lamb.
Equally you can do it as steaks or kebabs. The marinade tenderizes the meat as well as imparting flavor so you can make up kebabs safe in the knowledge that you’ll get a great result and the meat won’t dry out.
It’s got the traditional Indian spices in there including chili powder and of course you can add a little more than I have if you fancy something a little hotter.
Take a frying pan and gently fry the seeds, cloves and bay leaves until the bay leaves crisp up. Take a lungful of the aromas – fantastic! Cool the contents of the pan, tip it into a pestle and mortar and grind away to create a powder.
Take your marinating bowl and throw in all the ingredients together with the yogurt and give it a stir.
If you’re making kebabs, dice up your meat before putting it into the marinade because this will give a greater surface area for the spicy BBQ marinade to work on.
Add your chosen meat, refrigerate and marinate for 24 hours giving it a stir every few hours if you remember (I usually forget!)
Take the meat out of the refrigerator 2 hours before you want to cook so that it can come up to room temperature.
Just before cooking, remove the meat from the marinade and scrape off any excess marinade. If there's too much yogurt on your meat when it cooks you won't get the heat into the meat to add flavor, you will however get a mush on the exterior.
If doing kebabs I like to serve in a pitta bread with salad and a little extra yogurt. Great finger food and a delicious lunchtime snack.