It has been sooo stinking hot for weeks on end and I have had very little motivation to cook anything elaborate when it’s sweltering in the kitchen.  So we have been making the most of outdoor summer living and having lots of barbecue dinners.

The following marinades are family favourites that are easy to whip up but give lots of flavour to your bbq meat.  I have given a guide to what meat cuts they are best suited with, but you may like to try them with other cuts that you and your family enjoy.

Marinade One

(best with chicken breast/tenderloin/thighs)

6 Shallots, char grilled

3 Tbsp lime juice

1 tsp sugar

2-3 fresh chillies

1 large tomato

1 tbsp fish sauce


Place all ingredients in a blender and whizz until the marinade is pureed.  Place chicken pieces in a large stainless steel bowl and cover with the marinade.  Ensure that the meat is well coated, cover with cling wrap and place in the fridge for a minimum of an hour.


Marinade  Two

(best with beef fillet or similar quality beef cuts)

3 tbsp lime juice

1 tomato

1 inch cube of ginger, grated

1 tbsp fish sauce

3-4 fresh chillies


Place all ingredients in blender and whizz until it becomes a nice smooth paste.  Place cuts of beef into a deep tray and cover well with the marinade and place in fridge for minimum of 1 hour to infuse flavour.


Marinade Three

(best with prawns)

2 tbsp lime juice

1 inch cube of ginger, grated

4-5 cloves of garlic

1 tbsp soy sauce (Tamari for GF option)

ground pepper, to taste


Combine lime juice, ginger, garlic and soy sauce in a stainless steel bowl, season with pepper to taste.  Pour the marinade over the prawns and cover and refrigerate for 30 minutes.  I find that if you leave the shells on the prawns to marinade and cook, the prawn doesnt dry out as much and has more flavour, however, is a little more work to try to peel and eat but I think its worth it (or eat with the shell still on, its softer once cooked).


Marinade Four

(best with lamb cutlets/chops/steaks)

This is a classic combination with lamb that never grows old.

1/2 cup of lemon juice (approximately 2 lemons)

1/4 cup olive oil

4-5 cloves of garlic, crushed

handful of rosemary, chopped roughly

salt & pepper to taste.


Combine all ingredients in a stainless steel bowl and whisk to combine the lemon juice and oil well.  Submerge lamb pieces in the marinade and cover and place in the fridge for a minimum of 1 hour.



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