Spice Up the BBQ | Our Favourite Seasonings to Try This Summer

When the sun’s blazing and the grill’s on, it’s all about maximum flavour with minimal fuss. Whether you’re cooking veg, fish, or a stack of skewers, these spice blends do all the heavy lifting.

1. Za’atar
Origin: Middle Eastern
What it tastes like: Herby, nutty, citrusy
How to use:

• Sprinkle on flatbreads brushed with olive oil and grill
• Toss with courgette ribbons or aubergine before barbecuing
• Finish grilled halloumi or lamb chops with a generous dusting

Mix with lemon juice and olive oil for a 60-second marinade.

2. Dukkah
Origin: Egypt
What it tastes like: Nutty, crunchy, earthy
How to use:

• Press into salmon fillets before grilling
• Toss new potatoes in oil and dukkah before roasting on the BBQ
• Serve as a dip with bread and olive oil at the start of a BBQ spread

Add a spoon to yogurt for a quick dressing or dip.

3. Harissa Powder or Paste
Origin: North Africa
What it tastes like: Smoky, spicy, complex
How to use:

• Stir into butter for harissa-glazed corn
• Rub onto chicken thighs before grilling
• Mix into mayo for a smoky burger sauce

Try blending with orange zest for a North African twist on grilled veg.

4. Sumac
Origin: Middle East
What it tastes like: Sharp, lemony, fragrant
How to use:

• Dust over grilled fish or prawns
• Add to slaws or tabbouleh as a fresh pop of acidity
• Sprinkle over BBQ cauliflower steaks

Use in dry rubs where you’d normally add lemon juice.

5. Smoked Paprika
Origin: Spain
What it tastes like: Sweet, smoky, warm
How to use:

• Rub onto sweetcorn with butter and lime
• Add to burgers or patties for a Spanish flair
• Toss into BBQ beans or chickpeas

Mix with olive oil and garlic to brush over grilled mushrooms.