3 Marinades for your Bank Holiday Barbeque

Author: Kerri

With summer just around the corner and the late May Bank Holiday on our doorstep, it’s barbeque time! If the sun decides to shine, it’s the perfect time to invite a few friends round and get the barbie out in the garden. And if it’s raining? Don’t cancel the garden party, just relocate to the conservatory, kitchen or dining room and serve barbequed food straight from the kitchen grill!

If you’re bored with sausages and burgers, here are 3 easy peasy marinades to bring a bit of spring zing to your grilled meats.

Maple Syrup & Soy Chicken Marinade

(serves 4)


4 tbsp cider vinegar
2 tbsp maple syrup
2 tbsp soy sauce
2 tbsp ketchup
1 tbsp HP sauce
1 clove garlic
1 large pinch cayenne

Put the chicken pieces into a plastic Ziploc bag. Combine all the marinade ingredients in a bowl, then pour into the plastic bag containing the chicken. Squeeze as much air out of the bag as possible as you seal the bag. Refrigerate for at least 1 hour before grilling.

Lemon & Herb Beef Marinade

(serves 4)
120 ml olive oil
6 cloves garlic
2 lemons (juice and grated rind)
2 tbsp red wine vinegar
1 tbsp fresh basil
1 large onion
1 tbsp soy sauce
1 tbsp Worcestershire Sauce
½ tsp black pepper
¼ tsp oregano

Blitz all the ingredients in a food processor, then pour over the beef steaks, burgers or kebabs. Alternatively, marinate in a Ziploc bag (see above). Leave to stand for at least 30 minutes before grilling.

Thai Prawn Marinade

(serves 4)

3 tbsp lemon juice
2 cloves garlic, crushed
1 tbsp soy sauce
1 tbsp Dijon mustard
1 tbsp brown sugar
1 tbsp Thai red curry paste

Mix all the ingredients together and generously coat prawns with the marinade. Alternative use the Ziploc bag method (see above). Leave to stand in the fridge for at least an hour before putting on the barbeque.

Please recommend us if you found this post useful:

Contact Us

Contact Us

Our Kitchens

Classic Kitchens
Contemporary Kitchens
In Frame Kitchens
Shaker Kitchens