Make Your Own Grilling Spice Blend

This time of year, people can't seem to get enough ideas for things to throw on the grill. Here's a suggestion of a spice blend, and an accompanying list of marinade ideas that come from using it. Most of the basic ingredients are pretty traditional, but they leave lots of room for culinary explanation.

Among the twists: The honey pomegranate pork tenderloin (right) combined with summer vegetables will be a nice combination of spice and sweetness.

Super Spice Grill Blend
2 teaspoons Ground Cinnamon
2 teaspoons Garlic Powder
2 teaspoons Rosemary Leaves, crushed
2 teaspoons Thyme Leaves
1 teaspoon Oregano Leaves
1 teaspoon Sea Salt

1/4 teaspoon Ground Red Pepper

Mix all ingredients until well blended. Store in tightly covered jar in cool, dry place.
Makes enough for 2-3 marinade recipes.

Mix-and-Match Super Spice Marinades
Start with 1 tablespoon of Super Spice Grill Blend. Choose one of our Marinades to prepare.
Then, mix and match marinade with a pound of your meat, poultry or seafood choice. They're listed in order of which meats/seafood work best with a particular marinade.

HONEY-POMEGRANATE
1 tablespoon Super Spice Grill Blend
1/4 cup pomegranate juice
2 tablespoons honey
2 tablespoons lime juice
Pork
Lamb
Steak
Chicken
Salmon

GREEN TEA & PEACH
1 tablespoon Super Spice Grill Blend
1/4 cup strong brewed green tea
2 tablespoons peach preserves
2 tablespoons white wine vinegar
Shrimp (right)
Chicken
Pork
Salmon
Steak

TRIPLE CITRUS
1 tablespoon Super Spice Grill Blend
1/4 cup orange juice
2 tablespoons canola oil
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon lime juice
Chicken
Salmon
Pork
Scallops
Shrimp
Tuna

INDIAN
1 tablespoon Super Spice Grill Blend
1 container (6 oz.) plain low fat yogurt
2 tablespoons canola oil
1 tablespoon lemon juice
Pinch Ground Turmeric, if desired
Chicken
Pork
Lamb

CARIBBEAN
1 tablespoon Super Spice Grill Blend
1/4 cup tropical juice blend
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons dark rum
Tuna
Shrimp
Chicken
Pork
Salmon
Steak

TUSCAN
1 tablespoon Super Spice Grill Blend
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Steak
Chicken
Lamb
Pork
Salmon

Mix all Marinade ingredients in small bowl until well blended. Reserve 2 tablespoons of the
marinade for basting. Place 1 to 1 1/4 pounds desired meat, poultry or seafood in large
resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
Refrigerate 1 hour or longer for extra flavor (limit seafood marinating time to 30 minutes.)
Remove meat, poultry or seafood from marinade. Discard any remaining marinade.
Grill as directed on chart. Baste halfway through cook time with reserved marinade.

Recipes and photos courtesy of McCormick