Product Chart

Flavour-Building
Tasty Marinades, Zesty Spice Rubs,
and Irresistible Dipping Sauces
For the following recipes, add all ingredients
to a bowl and mix well.
These marinades and spice rubs call for coarse salt—
ensure you use that and not fine-grain salt.
Use spice rubs liberally. Season meat or vegetables
generously and allow to sit at room temperature
for 30 minutes before grilling—this will promote
evenness and faster cooking.
Frozen to chargrilled
When grilling frozen meats, baste them liberally
and consistently with the marinade of your choosing.
To get the best textures and flavours from frozen meat,
season it with your favourite spice rub before grilling.
Marinades
11
Questions? ninjakitchen.co.uk
60ml extra virgin olive oil
60ml apple cider vinegar
10g fresh herbs
(like parsley, rosemary, oregano,
thyme, or sage), chopped
5 garlic cloves, peeled, minced
Juice of 1 lemon
(about 3 tablespoons juice)
1 teaspoon ground
black pepper
1 teaspoon salt
Garlic & Herb
Marinade
60ml Worcestershire sauce
60ml soy sauce
60ml balsamic vinegar
2 tablespoons Dijon mustard
3 garlic cloves, peeled, minced
1 teaspoon ground
black pepper
1 teaspoon salt
Simple Steak
Marinade
80ml soy sauce
80ml water
80g dark brown sugar
3 tablespoons rice wine vinegar
1 tablespoon honey
2 garlic cloves, peeled, minced
Teriyaki
Marinade
MAKES: APPROX. 250ml | MARINATING TIME: 2-12 HOURS | STORE: REFRIGERATE FOR UP TO 4 DAYS
TIP When using marinated foods on the Grill function, we recommend using
Medium and when using thicker marinades/sauces using LO.