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Share your Summer Barbecue Marinade Recipe for a chance to win a £25 Lidl Voucher!

Community Manager

Hi Lidlers,


With summer in full swing, we want to hear about any summer barbecue marinade recipes you've used on the barbecue! Whether its chicken, steak or fish marinades share all your ideas for the chance to win a £25 Lidl Voucher.


All you have to do is enter your recipe in the comment section below and you’ll be entered into a prize draw to win a £25 Lidl Voucher.


Screen Shot 2018-08-02 at 15.40.06.png


The competition closes on the 31st August at 11pm GMT . You can find the full terms and conditions here.


Good luck ! 



Respected Contributor



1 stalk lemon grass

finely grated rind and juice of 1 lemon

4 tbsp sesame oil

2 tbsp light soy sauce

pinch of ground ginger

1 tbsp chopped fresh coriander + salt and pepper  


Bruise the lemon grass by crushing it with a rolling pin. Mix the remaining ingrediants together and add the lemon grass. 

This works well with Quorn or chicken fillets. 



Basil, Lemon & Oregano 


Finely grated rind of 1 lemon

4 tbsp lemon juice

1 tbsp balsamic vinegar 

2 tbsp red wine vinegar

2 tbsp virgin olive oil

1 tbsp chopped fresh oregano 

1 tbsp chopped fresh basil + salt and pepper 


Whisk all the ingredients together in a bowl and use as a marinade or to baste vegetables. 


This one is great for salads


Wholegrain mustard & cider vinegar dressing

120 ml/ 4fl oz olive oil

4 tbsp cider vinegar

2tsp wholegrain mustard

1/2 tsp fine caster sugar

salt and pepper


To finish, whisk all ingredients in a bowl. 



Respected Contributor

All those sound nice @Jade but I particularly like the last two - mind you, you'll have to be careful or you'll have @Professorhaggis and his 'anti barbecue' brigade after you!!  Smiley Very Happy  they've been very rude to me!! Smiley Sad

Respected Contributor

You forgot the strychnine. @harryflatters @Jade

Respected Contributor

I don't do barbecues anymore @harryflatters @Professorhaggis but thought others may like to try these dressings @Lidl 


Can't stand the smell of meat from a barbecue,  makes me feel ill and have to close all doors and windows when the neighbours have one @Professorhaggis @harryflatters 

Respected Contributor

Not really one for marinades because the fresh fish and meat should speak for themselves. BUT fresh lime juice with the grated zest of a lime is lovely. Just place the juice and zest in a plastic bag with the fish (salmon and other meaty fish work well). Leave for an hour in the fridge. Then when the BBQ is ready place each fish on the BBQ for 2 minutes each side (NO MORE THAN THIS). Serve with fresh pomegranate seeds.

If cooking whole fish such as sardines, mackerel, herrings, trout then make some cuts in the skin. Place in the slits a mixture of grated ginger, crushed garlic, olive oil and lime juice. A sprig of fennel goes into the empty stomach cavity. Again BBQ for no more than 2 minutes each side.

Top 5 Tips to a Perfect BBQ - I would have added/changed

1 - Check the weather
2 - Check the wind direction at your site
3 - Position your BBQ so that the smoke blows AWAY from your neighbours
4 - NEVER drink alcohol whilst BBQ'ing
5 - Do not overpower the flavour of your food with marinades. Most foods have a subtle flavour whereas marinades tend to be overpowering.

Respected Contributor

Loved reading your post @Tanith and then I got to your 'rule 4' Smiley Surprised I thought it was illegal to barbecue without alcohol being involved!! Smiley Very Happy  it certainly is in my part of Norfolk!!

Occasional Contributor

This is my favourite simple tried and tested BBQ marinade that I have used for years, most people have the ingredients in the kitchen cupboard. It's great basted over burgers, sausages and for marinating chicken  Everytime my daughter comes over to stay from Germany and we have a BBQ she always requests it.


4 Tablespoons Tomato Sauce

2 Tablespoons Worcester Sauce

2 Tablespoons Red Wine Vinegar (you can use White Wine Vinegar)

2 Tablespoons Brown Sugar

1 Teaspoon Cayenne Pepper (optional but gives it a bit of a kick)

Crushed Garlic


Mix all the ingredients together and there you have it 😁

Regular Contributor

Soak chicken  overnight in apple juice or cider gives a lovely flavour and makes it more moist when cooked on the bbq 

Respected Contributor

@harryflatters- OK to drink alcohol AFTER BBQ'ing, but too much danger to drink whilst actually doing it. Imagine what would happen trying to deal with flames and hot coals when even slightly tipsy!

Occasional Visitor

Love to maraniade my chicken or pork in a mix of honey, papkria, bbq spices and a tomato passta. 

New Member

I usually use Cumin, paprika, cayenne, and salt and pepper on chicken. I love chicken. Hahha. Also somtimes I add a bit of beer gives it that extra secret ingredientSmiley Very Happy

Occasional Visitor

Salt and pepper 

New Member

We love to marinade ribs overnight in honey, mustard, a bit of soy sauce and sweet chilli sauce. 


For bbq vegetables you can try the following marinade: olive oil, a pinch of salt, balaamic vinegar, crushed garlic and fresh basil - soooo tasty!!

Occasional Visitor

Chimichurri sauce;

2 cloves garlic

chilli flakes (sprinkle

1/2 tsp cumin

handful corriander

2tbsp red wine vinegar


crush garlic, chop coriander and blend all in a blender. Marinade chicken thighs and bbq to perfection! 


Occasional Visitor


  • 2 tbsp olive oil
  • 2 tbsp soya souce
  • 50 ml red wine
  • 1/2 tbsp oregano
  • 1/2 tbsp basil
  • 1/2 tbsp marjoram

Mix together, puor over the meat, put in fridge for at least 2h.



Regular Visitor

I love BBQ marinade. I would love to sample yours. Bet it’s delicious.

New Member

I only used 1 cup brown sugar.1 cup oil.1/2 cup soy sauce.1/2 cup vinegar. Mix togther  and brush over chicken, pork, etc


Regular Visitor

Barbecue marinade good for 4 pcs chicken quarters

2/3 cup ketchup
1/4 cup soy sauce
Juice of 1/2 lemon
1 tbsp salt
1 tbsp ground black pepper
2 tbsp olive oil
2 tbsp mustard
1/3 cup brown sugar
2 tbsp minced garlic
A pinch of italian seasoning

* for a bit of spice add hit sauce according to preference

*make sure to baste chicken with marinade and add butter 5 minutes before removing pan from oven to ensure juiciness

Regular Visitor

1 tbs garlic powder

1tbs paprika

1tbs chilli powder

2 tbs olive oil

Juice from 1 lime & 1 lemon


Brush on your favourite meat and leave to soak in the fridge for 30mins- 1hour (longer the better)


Then barbeque and enjoy!!


Senior Visitior

Would love to win this lovely goodies 

Senior Visitior

We use garlic and lemon on the. Chicken olive oil  I usely leave over night , then brush on little sweet chilli its so yummy 

Occasional Visitor

Citrus bbq marinade

Half a cup of soy sauce

sesame oil

3 garlic cloves chopped


Juice of 2 oranges

Juice of 1 lemon

Juice or 1 lime

New Member

Meatball sliders 


Fresh minced beef (from lidl of course) 

Beef tagatelli mix 



Red & yellow bell peppers 

Black pepper


Chilli flakes 

All finely chopped or into bigger pieces for extra crunch 


Mix and form into balls

Place on bbq until cooked through 

Place on mini crusty cobs with salad 

Mix mayo & mint sauce to make a sauce in case of people who are not onto spicy foods. 


Thank me later 😁


Hubby is a real bbq lover for me lts got to be crushed pots olive oil garlic and herbs in foil 🤤🤗

Frequent Visitor

This works as a marinade, a brush-on sauce and a cook-in sauce. I spent years getting it right and it is pretty foolproof.


3 Tbs dark brown sugar

2 Tbs White wine vinegar

1 Tbs Worcestershire sauce

2 Tsp mustard powder

1 Tsp garlic salt

1 Tsp lemon juice

2 drops of Tabasco

150 ml of chicken stock

Bring ingredients to the boil in a pan until it reduces and thickens slightly.   Leave to cool and use.


Occasional Visitor

Table spoon of Lidl olive oil 

Two vegetable stock cubes

Maple syrup

Scotch bonnet pepper

Cayenne pepper


Soya sauce

Crushed garlic

And .......... Get marinated for best results marinate leave in fridge overnight 


Regular Contributor

Medieval Lamb Shiwa Marinade Kebab

The word Shiwa, was the medieval word for shishkabab; the idea seems to be that it is cooked in a pot, rather than direstly over the flame, but seasoned like grilled meat.

I am a lover of medieval cookery and have used a modern day version of lamb marinade dating from the medieval times.
I have had to 'modernise' it, to ensure the ingredients are both safe and current.

Originally this would be for a goat marinade and some times I do use goat, but I use lamb and beef either of which are delicious with it.

1 lb. Lidl lamb or beef meat, cubed
2 tbs. olive oil
4 dried pepper pods (or just use small peppers), medium heat,
1/4 cup tart cherry or cranberry juice (available in the asian foods/ethnic section of many stores)
1 tbs. tomato paste
small handful raisins
small pinch of pepper and salt (if needed)
1-2 tbs. honey
1 tsp. Byzantine murri naqi  (hard to get) alternatively, soy sauce!
2 cloves Garlic, mashed to a paste

1 tbs. chopped lemongrass stalk

Heat oil on stovetop in a large tagine, which is favourable, or a wide based pan.
Add the cherry or cranberry juice, tomato paste, raisins and the pepper pods/small peppers with seeds (not too hot), then stir gently.  
When the peppers are softened and begin to lose their seeds, the sauce will start to reduce slightly.
Add the honey and crushed garlic and soy sauce by stiring it in and remove from heat when sticky and warm.

Give the marinade a taste at this point, and add more pepper and salt if desired.  Using the soy, salt should not be nescessary but it is down to taste, be careful to not make it too salty.
Marinate the lamb or beef meat, adding the mushrooms at least an hour (keep the peppers) then thread onto skewers.  
Grill or roast accordingly, then garnish with the chopped lemon grass and peppers before serving.

Regular Contributor

A very simple Mustard Mayonnaise – a two-minute to make marinade.
Depending on the amount of meat, this should do about a pound of meat.

2 tbsp. of good quality wholegrain mustard
4 tbsp. of lidl's light mayonnaise
2 tsp. of apple cider vinegar
2 tsps. of soy sauce

Good for chicken, fish, pork or beef.

Senior Visitior

We put garlic and olive oil over the chicken then we leave over night then put sweet chilli over for the kick it’s tases yummy 

New Member

For a child friendly BBQ sauce;


Tomato sauce 🍅

Honey 🍯

Black pepper


Splash of oil 

Dash of vinegar

Mix and place on food 🍗


I have yet to see a child refuse seconds.

Regular Visitor

I love the Jack Daniels Tennessee bbq honey with some salt and pepper and bit of lemon juice tastes absolutely amazing on steaks 




My kids and friends love my butter chicken and its so simple and easy.


For 1 kg chicken legs - 

1 tablespoon dried oregano

1 teaspoon salt

1 teaspoon black ground pepper

1 tablespoon fresh crushed garlic

75 grams melted butter


Mix all the above and marinade the chicken for a night preferably. You can apply straightaway too. Great for a barbeque or to cook in a pan. Hope you try and enjoy.

New Member

We love a good BBQ marinade. We would love to sample your delicious food x

Regular Visitor

I love a good now seasoning so i slowcook a batch of ribs in cherry coke for around 4 hours then make the sauce:

8tblsp ketchup

8tblsp soft brown sugar

2tblsp sweet chilli sauce

2tblsp dark soy sauce

2tblsp lea and Perrins 

Boil that down till the sugar has disappeared and then smother your ribs for the tastiest sweet sticky bbq ribs.

New Member

What I tend to do is rub garlic or other flavours infused oil into meat and add fresh herbs, Delicious yet simple 

New Contributor

I use 1 table spoon of honey 2 cloves of garlic 2 red chillies a tea spoon of sugar and 2  table spoons of  Garam masala and blend in mixer and slowly add vegetable oil to get the texture you want.  It yum.  

@Lidl wrote:

Hi Lidlers,


With summer in full swing, we want to hear about any summer barbecue marinade recipes you've used on the barbecue! Whether its chicken, steak or fish marinades share all your ideas for the chance to win a £25 Lidl Voucher.


All you have to do is enter your recipe in the comment section below and you’ll be entered into a prize draw to win a £25 Lidl Voucher.


Screen Shot 2018-08-02 at 15.40.06.png


The competition closes on the 31st August at 11pm GMT . You can find the full terms and conditions here.


Good luck ! 




New Member

I marinade chicken pork using diet coke herbs tin tomatoes reduce down and soak tastes lovely.

Respected Contributor

As I am not a fan of barbecue I have no recipe! Closest I have is barbecue sauce which is used for pulled pork and pizza topping.

Despite not being a fan of barbecue I have enjoyed reading some of the recipes and may try the marinades for other cooking methods.

Occasional Contributor

hi A bottle of Brownh Sauce - a bottle of red sauce - a good dollop of golden syrup a bovril stock cube a a little bit of demera sugar  - magnificant tast flavour mmmmmm yes please 

New Contributor

Chicken tikka on the bone 


5–6 dried red chilies
1½ tsp (7.5 ml) salt
1 tsp (5 ml) each of garlic purée and grated ginger
Juice of 1 lime
½ tsp (2.5 ml) freshly ground pepper
½ tsp (2.5 ml) ground turmeric
1 tbsp (15 ml) brown sugar
½ tsp (2.5 ml) dry-roasted coriander seeds
½ tbsp (7.5 ml) tamarind paste
1 tsp (5 ml) dry-roasted cumin seeds
1 tbsp (15 ml) sunflower or corn oil
1 whole chicken, without skin, quartered


1. Soak the chilies in warm water for 20 minutes, then drain. In a mortar and pestle, grind the red chilies with the salt. Add the remaining ingredients, except the chicken, and grind to make a marinade. Put the marinade in a bowl, add the chicken and turn until the chicken is coated. Cover and marinate in the fridge for 30 minutes, or overnight.
2. Light a barbecue or preheat a griddle pan. Remove the chicken from the marinade and cook for 20–25 minutes 

Senior Visitior

Asian style marinade
pork shoulder or pork belly - around 1kg or 2 pounds, slice in 1-inch cuts, ready to skewer
garlic - 1 teaspoon, finely minced
soy sauce - 1/2 cup
the juice of 2 fresh limes or use fresh lemons
Tomato ketchup - 1/2 cup
ginger ale - 330ml (1 can or use 7-Up or Sprite)
brown sugar - 1/2 cup
sea salt - 1 teaspoon
freshly ground black pepper powder - 1 teaspoon
bamboo skewers - 12 to 14, pre-soak for 20 minutes before placing skewered meat
Mix the marinade ingredients together in a bowl : minced garlic, soy sauce, Lime juice (or use lemon), tomato ketchup), half of the ginger ale, salt, black pepper. Leave ½ cup of the marinade plus the sugar, aside for the grilling glaze. Pour the rest of the marinade over the pork. Keep in a non-reactive container. Cover with plastic wrap and refrigerate the pork overnight.
The next day, pre-soak the bamboo skewers in water for about 20 minutes. Then skewer the pork pieces into each bamboo stick, allowing approximately 6 to 7 pieces on each one.
Pre-heat the outdoor barbecue grill to a medium high heat. Get ready with the grilling glaze set aside from the day before, add the sugar and remaining ginger ale. Grill the barbecued pork, about 12 minutes on each side while rotating the skewers. Total grilling time should take about 30 minutes. Baste the pork barbecue every few minutes so that it gets moist and shiny.
This also works well on Chicken portions.

Frequent Visitor






Shashlik (Шашлык) is a type of shish kebab commonly found in Russia and the former Soviet republics. It was likely brought to Moscow from Central Asia in the 19th century. Today, it’s a popular summer food cooked over an open fire at social gatherings. It’s traditionally prepared with lamb,chicken, pork, and beef variations are becoming increasingly prominent. With summer in full swing throughout the country right now, I thought it would be a great time to share this tasty dish.Shashlik prepare by lithuanian people they use mayo or greek yoghurt and i did with mayo.


10 Lbs Pork Shoulder
3 Cups Pomegranate Juice
3 Cups Sparkling Water
2 Onions, Sliced
1 Tbsp Salt
1 Tbsp Pepper
1 Bottle (30oz) Mayonnaise
1 Tbsp Chili Powder
2 Tsp Oregano
2 Tsp Thyme
1 Tsp Salt
1 Tsp Black Pepper
1 Tsp Cayenne

Unwrap and wash the pork shoulder.
Begin cutting it into 1.5” strips, following the grain of the muscle whenever possible.
Remove the bone as you cut.
Continue to cut the meat into cubes that are roughly 1.5” on a side.
Mix all ingredients in a large bowl.
Add a single layer of pork to a large pot (at least a 2 gallon pot).
Add a layer of onions and some of the sauce.
Continue adding layers of meat and onions until all of the meat is in the pot.
Allow to marinade for at least 12 hours before cooking.
Traditionally, the shashlik are cooked on a small grill called a mangal (мангал) with large metal skewers that are wide and flat so as to prevent the meat from twisting. Of course, if you don’t have any of these, more “American” shish kebob skewers and a charcoal
or gas grill would work nearly as well.
Skewer similarly sized pieces of pork on skewers, periodically wrapping some of the sliced onions between pieces of meat.
Grill slowly until fully cooked. You could check the internal temperature of some of the pieces (145 degrees), but the easiest way is to just check for firmness of the pieces and then cut one open.You want the meat to be mostly grayish, but a little gray pink is ok.
As you remove the shashlik from the grill,
remove them from the skewers and place them in a bowl.
Enjoy them the Russian way by eating with your fingers!
No forks allowed.

I hope you like it, do not forget caring and sharing !!!

Visit the facebook page #whereisthewisk

Frequent Visitor





On very hot days nothing like eating freshly grilled shrimps or king prawns in the BBQ. With coal or with wood does not matter, more important and enjoy these little treasures with family around and lick your fingers.
I hope you enjoy! Ah is not allowed to use any silverware the table. =)


1 King Prawn box 10/12 (1 kg)
2 cloves garlic
1 lemon
2 oil tablespoons
fresh parsley
1 tablespoon of sriracha

Season the shrimp with olive oil, thinly slice the garlic cloves , grate the peel of half a lemon and also join sriracha and leave to marinate about 50 minutes.
Place the king prawns on the grill when the coals are ready
Let the grilling about 8-10 minutes per side, or even change color to an orange shade.
With a spoon or even a brush always watering the shrimp with the remains of seasoning.
When the shrimp is ready, sprinkle them with lemon juice and put the fresh parsley leaves.

Frequent Visitor

1: boneless chicken 1/2 kg (boiled with salt 1/2tsp and shredded)

 2: bbq sauce 1 & 1/2 cup 

 3: coleslaw 2 cups 

 4: onion 1 medium (finely sliced)

 5: cheese slice as many required for making sandwiches

 6: lettuce

 7: buns  


1: in a bowl add boiled chicken, onion, bbq sauce mix well.

 2: to make warm sandwich cut the buns, add the filling, cheese slice and grill till the cheese melts, then serve.

 3: to make cold sandwich cut buns, place lettuce, add the filling, coleslaw and serve.

New Contributor

Peanut butter,

pepper salt,

olive oil



nigerian suya rub.

Marinate lidl frying steak over night. With cherry tomatoes and courgette

Grill on the bbq. Best thing ever. 




In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.


I use the Lidl peri-peri sauce and Marinade chicken then bbq!! (Could also be cooked on pan etc). Tastes just like Nando’s. Serve with Lidl fries sprinkled with Cajun spice, corn on the cob and coleslaw. 


3 tbsp. Soy Sauce

2 tbsp. Sesame or Olive Oil

1 tbsp. Honey

1 tsp.  5 Spice


  1. Combine ingredients for coating required
  2. Season meat and marinate in mixture

                    for minimum of 30 mins upto 24hrs

  1. Barbeque or grill
  2. works with chicken or can use other meats

This is suitable for any meat whether a steak, chop or cubes for kebabs.

Two Table spoons of good white wine Balsamic Vinigar

good teaspoon whole grain mustard

teaspoon honey

good teaspoon soft brown sugar

(little garlic granuals which is optional)

Salt and pepper to taste.


Mix all the ingredients well and then pour into plastic bag and then add meat of your choice, make sure all the meat is covered and leave to marinade for about an hour or while you light the fire and wait for the coals to get hot.  Turn the bag every now and then.

The vinigar tenderises the meat and the sugar/honey makes a nice glaze.  You can adjust the honey, sugar and mustard to your own personal taste.



This is a lovely marinade for halloumi kebabs.

1 teaspoon of each of the following fresh herbs: thyme, oregano, rosemary, mint, parsley.

1 garlic clove, peeled.

2 fluld ounces olive oil.

Juice of 1 lime.

Black pepper.