HORMUZA Grill & BBQ

Fermented Chilli Glazed BBQ Skewers

Bold heat. Layered flavour. Built for fire.

This recipe is designed to showcase the depth of HORMUZA Fermented Chilli Sauce on the grill — where heat, smoke and umami come together. Perfect for barbecues, grills or cast-iron pans.

Serves

3–4

Heat

Bold

Method

Grill / BBQ

Ingredients

Base (choose one or mix)

600g skin-on fries or wedges (or cauliflower florets / corn ribs)
2 tbsp vegetable or olive oil
1 tsp smoked paprika
½ tsp garlic powder
Salt & cracked black pepper

BIG DOG Drizzle / Toss Sauce

3 tbsp HORMUZA Fermented Chilli Sauce
1 tbsp honey or maple syrup (vegan option)
1 tbsp mayo or vegan mayo (optional, for creaminess)
1 tsp lemon or lime juice

Toppings

Spring onions, finely sliced
Crispy onions
Fresh coriander or parsley
Grated cheese or vegan alternative
Pickled jalapeños

Method

1
Cook the base
Toss fries / sides with oil, paprika, garlic powder, salt & pepper. Oven bake at 220°C fan for 30–40 mins, turning once. Or air fry at 200°C for 18–22 mins until golden and crispy.
2
Make the HORMUZA sauce
Mix HORMUZA sauce, honey / maple syrup or agave, mayo and lime juice.
3
Sauce it up
Drizzle over hot snacks or toss gently for full coverage. Finish with toppings of choice.

Serve with

Cold beer or IPA
Fizzy lemonade
As a side to burgers, wings or BBQ meats

Flavour profile

Heat: warm, layered and steady
Character: smoky, savoury, umami-rich
Finish: clean heat with fermented depth

HORMUZA Chef's Tip

This glaze caramelises without burning, making it reliable across different grills and service venues.

CRAFTED

Our sauces are crafted with intent. We develop them through process control rather than relying on aggressive heat.

LAYERED

Balance is built in. Temperature is layered. We work step-by-step to deliver complexity, texture and quality.

RELIABLE

Trusted to deliver consistent, satisfying heat at the table. Made in controlled, small batch production in the UK.