Another Week of Spice Lab: Turn Up the Heat with Peri Peri Spice Mix
Welcome to week 3/5 of our journey to mastering homemade spice blends! This week, we’re turning up the heat with a bold and zesty peri peri spice mix, made effortlessly with the Cuisinart Spice Grinder.To top it off, we’ll pair this fiery blend with a delicious recipe that showcases just how fun and rewarding cooking from scratch can be.
From grinding whole spices to creating unforgettable flavours, Spice Lab is here to show you that homemade always tastes better—especially with a little help from Cuisinart. Let’s ignite your cooking creativity, one spice at a time!
Week 3
Peri Peri Spice Mix
This week, we’re bringing the fiery, zesty flavours of Peri Peri Spice to your kitchen! Originating in South Africa and Portugal, this blend is perfect for spicing up chicken, seafood, and vegetables - whether you’re hosting a barbecue or adding a kick to weeknight dinners!
Ingredients:
- 2 tbsp smoked paprika
- 1 tbsp chili flakes
- 1 tbsp garlic flakes
- 1 tbsp onion flakes
- 1 tbsp kibbled sweet pepper
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp cayenne pepper (optional for extra heat)
- 2 bay leaves
Instructions:
- Toast for Flavour: In a dry pan over medium heat, toast the bay leaves, chili flakes, and kibbled sweet pepper for 1–2 minutes until fragrant.
- Blend: Add all ingredients to your Cuisinart Spice Grinder and blitz until finely ground.
- Store: Transfer to an airtight jar to keep your blend fresh and flavourful.
How to Use Peri Peri Spice Mix:
- Rub on chicken wings, prawns, or tofu before grilling or roasting.
- Mix with olive oil and lime juice for an easy, tangy marinade.
- Sprinkle over roasted veggies or fries for a bold kick.
Top Tip: For a quick dipping sauce, mix Peri Peri Spice with mayonnaise and a splash of lemon juice. It’s perfect for fries or grilled dishes!
Dish of the Week
Peri-Peri Halloumi Skewers
Add a burst of flavour to your meals with these vibrant peri peri halloumi skewers! Marinated veggies and creamy halloumi are grilled to smoky perfection, making this dish a quick, delicious crowd-pleaser.
Ingredients:
- 250g Halloumi, cut into 1-inch cubes
- 1 Red pepper, cut into chunks
- 1 Yellow pepper, cut into chunks
- 1 Red onion, cut into chunks
- 8-10 Cherry tomatoes
For the marinade:
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tbsp Homemade Peri-Peri Spice Mix
- 1 tsp Honey or maple syrup
Instructions:
- Prepare the marinade: In a bowl, whisk together olive oil, lemon juice, 1 tbsp of the homemade spice mix, and honey (if using).
- Toss the halloumi cubes, peppers, onion, and cherry tomatoes in the marinade until fully coated. Cover and let marinate for 20-30 minutes.
- Assemble the skewers by alternating halloumi, peppers, onion, and cherry tomatoes on each skewer.
- Preheat your griddle and grill over medium-high heat and lightly brush the griddle with oil. Place the skewers on the hot griddle.Cook for 3-4 minutes per side, turning frequently, until the halloumi is golden and crispy and the veggies are charred but tender.
- Serve the skewers hot with a side of yoghurt dip, fresh salad, or flatbreads. You can sprinkle a little extra spice mix on top for an extra kick.
Why You’ll Love It:
This dish takes the smoky heat of Peri Peri spices and pairs it with the zesty brightness of lime, making every bite a flavour-packed adventure. Whether it’s a barbecue crowd-pleaser or a quick weeknight dinner, this recipe is sure to impress!
Ready to take your spice game to the next level?
Get the Cuisinart Spice Grinder for just £40 (a special discounted price!) with the code SPICELAB. Perfect for grinding everything from smoked paprika to bay leaves, it’s a must-have for your kitchen!
Don’t wait—this offer is only available for a limited time!
Stay Tuned for Next Week’s Blend!
Clue: We’re heading to the bayou for a smoky, spicy seasoning that’s perfect for fries, fish and grilled meats. Get ready to stir up something bold!