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.
Ingredients
For the skewers
- 800g chicken thigh, rump steak or halloumi, cut into 3cm pieces
- 2 red onions, cut into wedges
- 2 peppers, cut into 3cm squares
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and cracked black pepper
- 8 metal or soaked wooden skewers
For the HORMUZA glaze
- 4 tbsp HORMUZA Fermented Chilli Sauce
- 1 tbsp honey or maple syrup
- 1 tbsp light soy sauce or tamari
- 1 tsp apple cider vinegar
- 1 tsp butter or olive oil
To finish
- Spring onions, finely sliced
- Fresh coriander or parsley
- Lime wedges
Method
- 1Prepare the skewers
Toss the protein and vegetables with olive oil, smoked paprika, salt and pepper. Thread onto skewers, alternating pieces so everything cooks evenly.
- 2Make the glaze
Gently warm the HORMUZA Fermented Chilli Sauce with the honey, soy, vinegar and butter until glossy and slightly thickened. Set aside.
- 3Grill
Cook over medium-high heat on a barbecue, griddle or cast-iron pan for 10–12 minutes, turning every few minutes until lightly charred and cooked through.
- 4Glaze and rest
Brush generously with the glaze during the final 3 minutes, then rest for 2 minutes. Finish with spring onions, herbs and a squeeze of lime.
For the skewers
- 800g chicken thigh, rump steak or halloumi, cut into 3cm pieces
- 2 red onions, cut into wedges
- 2 peppers, cut into 3cm squares
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and cracked black pepper
- 8 metal or soaked wooden skewers
For the HORMUZA glaze
- 4 tbsp HORMUZA Fermented Chilli Sauce
- 1 tbsp honey or maple syrup
- 1 tbsp light soy sauce or tamari
- 1 tsp apple cider vinegar
- 1 tsp butter or olive oil
To finish
- Spring onions, finely sliced
- Fresh coriander or parsley
- Lime wedges
Method
- 1Prepare the skewers
Toss the protein and vegetables with olive oil, smoked paprika, salt and pepper. Thread onto skewers, alternating pieces so everything cooks evenly.
- 2Make the glaze
Gently warm the HORMUZA Fermented Chilli Sauce with the honey, soy, vinegar and butter until glossy and slightly thickened. Set aside.
- 3Grill
Cook over medium-high heat on a barbecue, griddle or cast-iron pan for 10–12 minutes, turning every few minutes until lightly charred and cooked through.
- 4Glaze and rest
Brush generously with the glaze during the final 3 minutes, then rest for 2 minutes. Finish with spring onions, herbs and a squeeze of lime.
Serve with
- Charred flatbreads
- Herbed rice or slaw
- Cold beer or iced lemonade
Flavour profile
- Heat: warm, layered and steady
- Character: smoky, savoury, umami-rich
- Finish: clean heat with fermented depth
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.