Three No-Fuss BBQ Marinades: Smoky BBQ, Lemon & Herb, Sticky Sesame-Ginger
Three versatile, make-ahead marinades for BBQ season — smoky, bright lemon-herb and sticky sesame-ginger. Vegan, easy and full of flavour.
BBQ season needs variety and speed. These three marinades — a smoky, tangy BBQ, a bright lemon-and-herb and a sticky sesame-ginger — cover everything from pork and chicken to aubergine and salmon. They’re quick to whisk, rest in the fridge, and transform whatever you throw on the grill.
Make them ahead, stash in jars and you’ll have ready-made flavour all summer. They’re vegan as written, forgiving, and flexible enough to use as both marinades and finishing glazes.
Ingredients
- 90 ml tamari
- 80 g tomato purée
- 90 ml maple syrup
- 90 ml olive oil
- 30 ml cider vinegar
- 15 g smoked paprika
- 15 g Dijon mustard
- 7 garlic cloves — finely minced when used
- 15 ml sea salt
- 5 ml black pepper — freshly ground
- 2 lemons — zest and juice
- 15 g fresh oregano — finely chopped
- 10 g fresh thyme — leaves picked and chopped
- 30 ml rice vinegar
- 15 ml sesame oil — toasted or light as preferred
- 25 g grated ginger — about a thumb-sized piece, finely grated
- 10 ml chilli flakes
Equipment
- 4 small jars with lids
- zester or microplane
- grater
- small whisk
Instructions
Make the smoky-spiced BBQ marinade: in a bowl whisk together tamari, tomato purée, maple syrup, olive oil, cider vinegar, smoked paprika, Dijon mustard, minced garlic cloves, sea salt, chilli flakes and black pepper until smooth.
Transfer the smoky marinade to a clean jar, seal and chill in the fridge for the flavours to meld.
Make the lemon & herb marinade: zest and juice the lemons into a bowl, whisk in olive oil, minced garlic cloves, chopped fresh oregano and thyme, sea salt and black pepper until emulsified.
Pour the lemon marinade into a jar, seal and chill in the fridge to rest.
Make the sticky sesame-ginger marinade: whisk together tamari, maple syrup, rice vinegar, sesame oil, grated ginger, minced garlic cloves, sea salt and chilli flakes until glossy.
Seal the sticky marinade in a jar and chill in the fridge for the flavours to come together.
Label each jar and keep refrigerated. Use within 5 days. When ready to cook, blot meat or veg dry with kitchen paper, toss or brush with marinade and cook as required (see notes for marinating times for proteins and veg).
Tips
- Always blot meat or veg dry with kitchen paper before marinating so the marinade sticks instead of sliding off.
- If you plan to use the marinades as a finishing glaze, reserve a small amount before putting raw protein in the mix; otherwise boil the used marinade for 2 minutes to make it safe.
- Make in advance — the smoky marinade improves after 4–24 hours; the lemon one is best used within a few hours of making to keep the citrus bright.
- For aubergine and courgette, brush rather than soak: they’ll absorb less liquid but get a better glaze and won’t turn mushy.
- Freeze any marinade you won’t use within five days in a labelled freezer-safe tub for up to 2 months; thaw in the fridge before use.
Substitutions
maple syrup → honey, same quantity
Noticeably differenttamari → soy sauce, same quantity
Stays closesesame oil → neutral oil (rapeseed), same quantity, plus 1 tsp toasted sesame seeds for aroma
Noticeably differentfresh oregano → dried oregano, use 1 tsp instead of 15 g fresh
Noticeably different
Nutrition
Per serving · estimated
- 90
- Calories
- 1 g
- Protein
- 12 g
- Carbs
- 4 g
- Fat
- 1 g
- Fibre
- 10 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I use these marinades on vegetarian or vegan proteins?
Yes — all three are vegan as written and work brilliantly on tofu, tempeh, halloumi (if not vegan), aubergine and courgette. Adjust marinating times so veg doesn’t go soggy.
How long can I marinate meat in these?
As a guide: fish 15–30 minutes, chicken 1–4 hours, pork or beef 4–24 hours. Acidic marinades (lemon) will tenderise quickly so don’t overdo delicate proteins.
Can I reuse leftover marinade as a sauce?
Only if it’s been kept separate from raw protein. If it’s been used to marinate raw meat, boil it for at least 2 minutes before using as a sauce to kill bacteria.
Can I make these ahead for a barbecue?
Absolutely — make up to 5 days ahead. Store in sealed jars in the fridge and label them so you know which is which.
Community Photos
No photos yet
Be the first to share your creation!