Try serving with Jeweled Pomegranate Rice:    Recipe here.

Flavour to taste:  Around 2 tablespoons of spices per cauliflower head.

Ingredients:

• 1 large head of cauliflower
• Persian Cauliflower Spice Blend
• Olive oil

Instructions:

1. Prepare the Cauliflower: Remove the leaves from the cauliflower and slice the head into thick steaks, approximately 1.5 cm thick. You should be able to get about 3-4 steaks per head, depending on size.
2. Season the Cauliflower: Brush both sides of each cauliflower steak with olive oil and generously apply the Persian Cauliflower Spice Blend, ensuring even coverage.
3. Preheat the BBQ: Preheat your BBQ to a medium-high heat, around 180°C to 200°C.
4. Grill the Cauliflower Steaks: Place the cauliflower steaks directly on the grill. Grill for about 5-7 minutes on each side, or until they are tender and have nice char marks.
5. Serve: Serve the grilled cauliflower steaks immediately, perhaps with a drizzle of tahini or yoghurt sauce for an extra layer of flavor.

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Under a Conventional Grill: Cauliflower Steaks with Persian Cauliflower Blend

Ingredients:

• 1 large head of cauliflower
• Persian Cauliflower Spice Blend
• Olive oil

Instructions:

1. Prepare the Cauliflower: Remove the leaves from the cauliflower and slice the head into thick steaks, approximately 1.5 cm thick. Aim to get 3-4 steaks from one head of cauliflower.
2. Season the Cauliflower: Brush both sides of each cauliflower steak with olive oil, then generously season with the Persian Cauliflower Spice Blend, making sure each steak is well-coated.
3. Preheat the Grill (Broiler): Preheat your grill (broiler) to a high setting. Position the oven rack so that the cauliflower steaks will be near the heat source but not so close that they burn.
4. Grill the Cauliflower Steaks: Place the cauliflower steaks on a baking sheet and grill (broil) for about 5-7 minutes on each side, or until they are tender and have developed a nice caramelized surface.
5. Serve: Transfer the cauliflower steaks to a serving platter. They can be served with a variety of sauces or dips, such as a tahini sauce, for added flavor.

Ingredients:

• Young green jackfruit, canned and drained, cut into chunks
• 'Jackfruit Kebab' Spice Blend
• Optional vegetables: bell peppers, red onion, and courgette (zucchini), cut into chunks
• Skewers (if using wooden skewers, soak in water for at least 30 minutes prior to use)

Instructions:

1. Marinate the Jackfruit: In a large bowl, mix the jackfruit chunks with the 'Jackfruit Kebab' Spice Blend, ensuring each piece is well-coated. Let marinate for at least 30 minutes to absorb the flavors.
2. Prepare the Vegetables: If using, prepare your chosen vegetables by cutting them into chunks similar in size to the jackfruit pieces.
3. Assemble the Kebabs: Thread the marinated jackfruit and vegetable chunks alternately onto the skewers.
4. Preheat the BBQ: Preheat your BBQ to a medium-high heat, around 180°C to 200°C.
5. Grill the Kebabs: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the jackfruit is heated through and the vegetables are tender and slightly charred.
6. Serve: Serve the kebabs hot, accompanied by your choice of dipping sauces or sides.

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

In the Oven: Roasted Jackfruit Kebabs with Vegetables

Ingredients:

• Young green jackfruit, canned and drained, cut into chunks
• 'Jackfruit Kebab' Spice Blend
• Optional vegetables: bell peppers, red onion, and courgette (zucchini), cut into chunks
• Skewers (if using wooden skewers, soak in water for at least 30 minutes prior to use)

Instructions:

1. Marinate the Jackfruit: In a large bowl, mix the jackfruit chunks with the 'Jackfruit Kebab' Spice Blend, ensuring each piece is well-coated. Let marinate for at least 30 minutes.
2. Preheat the Oven: Preheat your oven to 200°C.
3. Prepare the Vegetables: If using, cut your chosen vegetables into chunks.
4. Assemble the Kebabs: Thread the marinated jackfruit and vegetable chunks alternately onto the skewers.
5. Roast the Kebabs: Place the skewers on a baking tray lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, turning once halfway through, until the jackfruit is heated through and the vegetables are tender and starting to caramelize.
6. Serve: Serve the roasted kebabs hot, with your preferred sides or sauces.

Ever tried Alabama Fries with your ribs?          Recipe here.

Flavour to taste:  Around 1 tablespoon of spices per 500g of meat recommended.

Ingredients:

• Baby back pork ribs, membrane removed
• Kansas City Rub

Instructions:

1. Prepare the Ribs: Remove the membrane from the back of the ribs. Pat the ribs dry with kitchen paper.
2. Apply the Kansas City Rub: Generously season the ribs with the Kansas City Rub, ensuring to cover both sides evenly.
3. 3 Hours Smoking: Set up your BBQ for indirect grilling at a low temperature, around 107°C to 121°C. Place the ribs bone side down away from the direct heat. Close the lid and smoke for 3 hours, maintaining a consistent temperature.
4. 2 Hours Wrapped: After 3 hours, remove the ribs from the BBQ. Wrap them tightly in aluminium foil, optionally adding a splash of apple juice inside the foil for moisture. Return the wrapped ribs to the BBQ and continue to cook for another 2 hours at the same temperature.
5. 1 Hour Unwrapped: Remove the ribs from the foil and place them back on the BBQ over indirect heat. Cook for another 1 hour, during which the ribs will firm up and get a perfect glaze.
6. Rest and Serve: Let the ribs rest for about 10-15 minutes before slicing. Serve with your favourite BBQ sauce on the side.

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

In the Oven: Slow-Cooked Baby Back Pork Ribs

Ingredients:

• Baby back pork ribs, membrane removed
• Kansas City Rub

Instructions:

1. Preheat the Oven: Preheat your oven to 150°C.
2. Prepare the Ribs: Remove the membrane from the back of the ribs. Pat the ribs dry with kitchen paper.
3. Apply the Kansas City Rub: Generously season the ribs with the Kansas City Rub, ensuring to cover both sides evenly.
4. Prepare the Water Bath: Place a large roasting tin filled halfway with water on the bottom rack of the oven. This will create a moist environment to help keep the ribs tender.
5. Cook the Ribs: Place the ribs on a rack in a roasting tin above the water bath. Cover the ribs and the tin tightly with aluminium foil to trap the steam.
6. Slow Cook: Cook in the preheated oven for about 3 to 4 hours, or until the ribs are very tender.
7. Finish with a Glaze: In the last 15 minutes of cooking, remove the foil and brush the ribs with a thin layer of BBQ sauce or honey for a glaze. Increase the oven temperature to 200°C and return the ribs to the oven uncovered to caramelise the glaze.
8. Rest and Serve: Let the ribs rest for about 10-15 minutes before slicing. Serve with extra BBQ sauce on the side.

Ingredients:

• Hispi cabbage (also known as sweetheart cabbage), quartered
• Charred Hispi Cabbage Spice Blend
• Olive oil

Instructions:

1. Prepare the Cabbage: Rinse the hispi cabbage and pat dry. Cut into quarters, leaving the core intact to hold the leaves together.
2. Season the Cabbage: Drizzle olive oil over the cabbage quarters and rub them with the Charred Hispi Cabbage Spice Blend, ensuring all sides are well-coated.
3. Prepare the BBQ: Preheat your BBQ to a medium-high heat, around 200°C, ready for direct grilling.
4. Grill the Cabbage: Place the cabbage quarters directly on the grill. Grill for about 5-7 minutes on each side, until the outer leaves are charred and crispy, and the cabbage is tender.
5. Rest and Serve: Remove the cabbage from the grill and let it rest for a couple of minutes. Serve warm as a delicious side dish.

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

• Hispi cabbage (also known as sweetheart cabbage), quartered
• Charred Hispi Cabbage Spice Blend
• Olive oil

Instructions:

1. Preheat the Oven: Preheat your oven to 220°C.
2. Prepare the Cabbage: Rinse the hispi cabbage and pat dry. Cut into quarters, leaving the core intact to hold the leaves together.
3. Season the Cabbage: Drizzle olive oil over the cabbage quarters and rub them with the Charred Hispi Cabbage Spice Blend, ensuring all sides are well-coated.
4. Arrange the Cabbage: Place the seasoned cabbage quarters on a baking tray lined with parchment paper.
5. Roast the Cabbage: Roast in the preheated oven for about 20-25 minutes, or until the edges are charred and the cabbage is tender.
6. Rest and Serve: Remove the cabbage from the oven and let it rest for a couple of minutes before serving. This method will give you a tender cabbage with crispy, charred edges, perfect as a side dish.

Ever tried BBQing a naan bread for your kebab? Recipe here.

Flavour to taste:  Around 1 tablespoon per 500g of meat recommended.

Ingredients:

• Chicken thighs, boneless and skinless, cut into chunks
• Greek Chicken Gyro Souvlaki Spice Blend
• Honey, for brushing

Instructions:

1. Marinate the Chicken: In a bowl, mix the chicken chunks with the Greek Chicken Gyro Souvlaki Spice Blend, ensuring all pieces are well-coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. Prepare the BBQ: Preheat your BBQ to a medium-high heat, around 200°C.
3. Skewer the Chicken: Thread the marinated chicken chunks onto skewers (or don't if you prefer!), leaving a small space between each piece to ensure even cooking.
4. Grill the Chicken: Place the skewers on the BBQ and grill for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside.
5. Brush with Honey: In the last minute of cooking, brush the chicken with honey and grill for an additional minute to caramelise the honey.
6. Rest and Serve: Remove the skewers from the grill and let them rest for a few minutes before serving.

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

• Chicken thighs, boneless and skinless, whole
• Greek Chicken Gyro Souvlaki Spice Blend
• Honey, for brushing

Instructions:

1. Marinate the Chicken: In a bowl, mix the chicken chunks with the Greek Chicken Gyro Souvlaki Spice Blend, ensuring all pieces are well-coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. Preheat the Oven: Preheat your oven to 200°C.
3. Prepare the Chicken: Arrange the marinated chicken chunks on a foil-lined baking tray, spaced evenly apart.
4. Cook the Chicken: Roast in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and starts to brown on the edges.
5. Brush with Honey: In the last 2-3 minutes of cooking, brush the chicken with honey and return to the oven to caramelise the honey.
6. Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes before serving.

Try with a side order of 'Confused Indian Potatoes' - recipe here.

Flavour to taste:  Around 1 to 1.5 tablespoons per 500g of diced meat recommended.

Ingredients:

• Boneless chicken, cut into cubes
• Nepalese Sekuwa Spice Blend
• Vegetable oil for marinading
• Honey or golden syrup (optional), for brushing

Instructions:

1. Prepare the Chicken: Pat the chicken cubes dry with kitchen paper.
2. Marinate the Chicken: Coat the chicken cubes generously with the Nepalese Sekuwa Spice Blend and a little oil. Cover and refrigerate for at least 1 hour, or preferably overnight for the flavours to penetrate deeply.
3. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers.
4. Prepare the BBQ: Preheat your BBQ to a medium-high heat, around 200°C to 230°C.
5. Grill the Skewers: Place the chicken skewers on the grill. Grill for about 10-15 minutes, turning occasionally, until the chicken is charred at the edges and cooked through.
6. Optional Glaze: In the last few minutes of grilling, brush the chicken skewers with a thin layer of honey or golden syrup. Watch closely and turn frequently to prevent the glaze from burning.
7. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
8. Rest and Serve: Let the skewers rest for a few minutes before serving to allow the juices to redistribute.

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

• Boneless chicken, cut into cubes
• Nepalese Sekuwa Spice Blend
• Honey or golden syrup (optional), for brushing

Instructions:

1. Prepare the Chicken: Pat the chicken cubes dry with kitchen paper.
2. Marinate the Chicken: Coat the chicken cubes generously with the Nepalese Sekuwa Spice Blend. Cover and refrigerate for at least 1 hour, or preferably overnight for the flavours to penetrate deeply.
3. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers.
4. Preheat the Oven: Preheat your oven to 200°C.
5. Cook the Skewers: Arrange the chicken skewers on a wire rack set over a baking tray. Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and slightly charred at the edges.
6. Optional Glaze: In the last few minutes of cooking, brush the chicken skewers with a thin layer of honey or golden syrup. Return to the oven and watch closely to ensure the glaze caramelises but does not burn.
7. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
8. Rest and Serve: Let the skewers rest for a few minutes before serving to allow the juices to redistribute.

These chicken skewers with Nepalese Sekuwa blend offer a rich flavour profile, and the optional glaze adds a delightful sweet touch. Be mindful when applying the glaze to prevent it from burning and to achieve the perfect caramelisation. Enjoy your skewers!