Cooking With Herbs on the Barbecue

August 9, 2008

I started this blog post on a sunny day then forgot about it, now it is raining heavily but in the hope that sunny days will return here are some ways to use herbs and spices on food that you will barbecue.

Using herbs in your cooking will help you to create food that your friends and family will love.  There are several ways to use herbs when barbecuing.

Marinades and rubs.  These work well with meats.  They work much better if you plan ahead and allow some marinating time.

Lemon flavoured marinades are good with chicken, fish or seafood.

For lamb try lemon, garlic and rosemary – marinade for at least 30 minutes but preferably longer before cooking.

Wrap fish in greaseproof paper then foil, lay a few lemon or lime slices onto the fish, sprinkle with dill, fennel or thyme – delicious! You could also use bay leaves or parsley with pepper and lemon rind.

Chicken tastes great when flavoured with a few sage leaves.

Orange combines well with rosemary or thyme or coriander.

Lime is refreshing with a more subtle flavour than lemon.  It tastes good combined with lemongrass, ginger or coconut.  I love tuna steaks with lime and crushed black pepper.

Peppercorns are an obvious choice for steaks,fillets and chops.

Throwing sprigs of woodier herbs eg rosemary, thyme towards the end of the cooking time will give you and your food the aroma of the herb.

The woody rosemary branches can be used as skewers for kebabs.  Make sure you strip the leaves off first and soak them in water before use for approximately 15 minutes.

If you have any favourite ways of incorporating herbs on the barbecue or want any particular blend recipes, feel free to leave a comment below.

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