In case you hadn't noticed, it's still national barbecue week. A week for eating outside and debating the merits of ketchup. To further celebrate, we've spoken to Sabir Karim of Namaaste Kitchen in Camden who has given us the perfect recipe for a BBQ marinade.
"Most marinades work by using an acid base (vinegar, wine or lemon juice, fruit: papaya or pineapple for example) to weaken the muscle tissue, this makes the meat feel softer and juicier in the mouth.
Dairy products, like hung yoghurt and even greek yoghurt are traditionally used as a marinade in northern India. The yoghurt has special tenderising qualities in addition to their mild acidity, making it the perfect accompaniment to any BBQ dish.
The best way to marinate a piece of meat or fish is to marinade it twice, something that we do at the restaurant to ensure the perfect amount of flavouring before grilling. Proportions will vary according to size of portion."
1st Stage to tenderise the meat
Raw papaya paste (acidic tenderiser)
Pinch of salt
Mix all ingredients together to create your marinade. Rub the marinade well, massaging the meat and fish to ensure that the top half is completely covered. Leave it to rest for at least 40 min (to make it nice and tender)
This stage is to really emphasise the flavour of the meat or fish to ensure that when it is grilled it is very tender, juicy and delicious!
Raw papaya paste
Roasted & powdered spices to taste (Garam Masala,chilli powder,cumin, coriander seeds, fenugreek)
Dry red Crush chilli
Coleman’s Mustard paste
Mix all of the above well to make a fine mixture ready to run into the meat/fish once more. Then leave it for at least 1 hour before grilling over your searing hot BBQ. Marinades work faster at higher temperatures, so let the dish rest at room temperature rather than in the fridge. If you find yourself running out of time, you can prick all the meat all over with a fork and add more of an acidic agent like pineapple or papaya.