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Jazz up your barbecued meat this summer with a spicy rub. Blend a mixture of spices, such as ground cumin, coriander and paprika, then season with salt and pepper. Or, buy an already-blended season mix (try Cajun or Moroccan).

Sprinkle it over meat, such as chicken breasts, lamb cutlets or pork medallions, to be barbecued, and use your fingers to gently rub the spice mixture into the meat. Set aside for 15 minutes for the flavours to be infused. Preheat your barbecue well before char-grilling and brush the meat with oil before cooking as this will prevent the meat sticking (brushing the barbecue with oil can cause flare-ups).

For extra flavour, use rosemary stems as a food ‘brush’ and try a flavoured oil, such as garlic or basil.

Words: Sarah Hobbs. Photography: Andrew Lehmann. Styling: Michelle Noerianto. Food preparation: Cynthia Black.