A great kebab starts long before it hits the grill. The marinade is where the magic happens — it's what gives the meat that deep, complex flavour you just can't replicate with seasoning alone. Here's your guide to The Kebab Club's marinades and dry rub, what makes each one special, and exactly when to use them.
Chicken Shish Marinade — the crowd pleaser
This is our bestseller for good reason. It's built around the classic Turkish flavours that make chicken shish so irresistible — warm spices, a hint of heat, and a depth that comes from proper seasoning rather than shortcuts. It works on chicken thighs, breast, or wings, and it's just as good in the oven as it is on the BBQ.
How to use it: Massage into the chicken and leave for at least 30 minutes — overnight if you can. No oil needed, no extra seasoning required.
Best with: Chicken thighs, chicken breast, chicken wings, flatbreads, rice bowls.
Lamb Shish Marinade — the classic
Lamb and Turkish spices are a match made in heaven, and this marinade is proof. It's bold, aromatic, and designed to complement the natural richness of lamb without overpowering it. It also works brilliantly in a slow cooker — as anyone who's made our Turkish Pulled Lamb Sliders will know.
How to use it: Make incisions in the meat so the marinade gets deep in. Leave to marinate for a few hours or overnight for the best results.
Best with: Lamb leg, lamb shoulder, lamb chops, slow-cooked dishes.
Spicy Chicken Wing Marinade — for those who like it hot
At 5/10 on the heat scale, this one brings a satisfying kick without going overboard. It's made with 100% natural ingredients and designed specifically for wings — just massage it straight in, no oil needed, and let it do its thing. The result is crispy, flavourful wings with a proper heat that lingers just long enough.
How to use it: Massage directly into the wings — no oil, no extras. Cook in the oven or on the BBQ.
Best with: Chicken wings (obviously), but also great on chicken drumsticks.
Kofte Dry Rub — the one for mince
Our dry rub is a little different — it's designed specifically for kofte, where you're working with mince rather than whole cuts of meat. The blend of spices gives you that authentic kofte flavour: earthy, aromatic, with a gentle warmth. Mix it straight into your lamb or beef mince, shape into patties or skewers, and grill.
How to use it: Mix into mince (roughly 1-2 tsp per 500g), shape and grill. It also works as a seasoning rub on lamb chops or cutlets if you want to mix things up.
Best with: Lamb mince, beef mince, lamb chops.
A few tips for getting the most out of your marinade
Time is your friend — the longer you leave it, the deeper the flavour. Even 30 minutes makes a difference, but overnight is always better.
Make incisions in larger cuts — for lamb leg or shoulder, score the meat so the marinade gets all the way in.
Don't add oil — our marinades are formulated to work without it. Adding oil can dilute the flavour and affect how the meat cooks.
Save the juices — if you're slow cooking, the liquid left in the pot is liquid gold. Pour it back over the meat to serve.
Ready to stock up?
All our marinades and the Kofte Dry Rub are available in The Kebab Club shop — and if you want to try a few at once, our gift sets and bundles are a great way to do it.
