Dry Adjika: How to Elevate Your Summer BBQ

Summer and BBQs go hand in hand - the sizzling grill, laughter, and sharing plates brimming with smoky, charred delights. But if you want your summer feasts to truly stand out, it’s time to reach for something special: dry adjika seasoning.

This vibrant Georgian spice blend comes in three amazing varieties - red, green, and walnut - each with its own unique personality. Whether you’re marinating meat, sprinkling over salads, mixing into dips, or stirring into your stews and pastas, dry adjika brings an unforgettable depth of flavour that’s perfect for the season.

In this post, we’ll show you how to use all three dry adjika packets to create a stunning BBQ main, alongside sides and dips that will turn your garden gathering into a flavour fiesta.

What is Dry Adjika?

Dry adjika is a powdered or granulated version of the traditional Georgian adjika paste. Made with dried chillies, herbs, garlic, walnuts (in the walnut variety), and spices, it offers bold, smoky, and garlicky kick in a versatile, easy-to-use form.

Happy Adjika’s dry packets deliver authentic flavour you can sprinkle, rub, or mix with other ingredients - perfect for summer cooking, when you want quick, clean, and fresh tastes.

Recipe: Grilled Lamb Skewers with Red, Green & Walnut Dry Adjika Marinades

Lamb is a summer BBQ star, and with three unique dry adjika blends, you can create an unforgettable marinated skewer platter that will wow your guests.

Ingredients

For the lamb skewers:

• 500g lamb leg or shoulder, cut into bite-sized cubes

• red adjika seasoning packet (approx. 2 tbsp)

• green adjika seasoning packet (approx. 2 tbsp)

• walnut adjika seasoning packet (approx. 2 tbsp)

• 6 tbsp olive oil

• Juice of 1 lemon

• 2 garlic cloves, minced

• Salt and pepper (optional, note: adjika already contains seasoning)

• Wooden or metal skewers

For the sides & dips:

• Greek yogurt (200g)

• 1 tbsp red adjika seasoning (for spicy yogurt dip)

• 1 tbsp green adjika seasoning + chopped cucumber (for cooling dip)

• 1 tbsp walnut adjika seasoning + olive oil (for drizzling)

• Mixed salad leaves with lemon vinaigrette

• Flatbreads or pita

Instructions

Step 1: Prepare the Three Marinades

Divide the lamb cubes evenly into three bowls.

• In bowl 1, mix lamb with red adjika, 2 tbsp olive oil, lemon juice, and 1 minced garlic clove.

• In bowl 2, mix lamb with green adjika, 2 tbsp olive oil, lemon juice, and 1 minced garlic clove.

• In bowl 3, mix lamb with walnut adjika, 2 tbsp olive oil, lemon juice, and 1 minced garlic clove.

Marinate all three bowls for at least 1 hour, or up to 4 hours in the fridge.

Step 2: Make the Dips

While the lamb marinates, prepare three easy dips:

• Red Adjika Yogurt Dip: Stir red adjika seasoning into Greek yogurt until smooth.

• Green Adjika Cucumber Dip: Mix green adjika seasoning with Greek yogurt and fold in finely chopped cucumber.

• Walnut Adjika Drizzle: Combine walnut adjika seasoning with olive oil to create a rich drizzle.

Step 3: Assemble and Grill

Soak wooden skewers in water for 15 minutes (to prevent burning). Thread lamb cubes onto skewers, keeping each marinade separate for a trio of flavours.

Preheat the BBQ or grill to medium-high heat.

Grill the skewers for 8–10 minutes, turning regularly, until cooked to your liking and slightly charred.

Step 4: Serve

Serve lamb skewers hot, alongside the three dips, fresh salad, and warm flatbreads.

Drizzle walnut adjika oil over the salad or flatbreads for an extra burst of flavour.

Tips for Using Dry Adjika in Your Summer Cooking

• Sprinkle on salads: A light dusting of red or green dry adjika adds unexpected heat and depth to summer greens or bean salads.

• Boost your dips: Mix dry adjika into mayo, hummus, or yogurt for quick and vibrant dips.

• Add to soups & stews: Stir in dry adjika seasoning towards the end of cooking to elevate rustic summer soups or tomato stews.

• Pasta perfection: Toss freshly cooked pasta with olive oil, dry adjika, herbs, and parmesan for a spicy twist on a simple dish.

• Marinate veggies: Use walnut dry adjika mixed with olive oil as a marinade for roasted or grilled vegetables.

Why Dry Adjika is Your Summer Kitchen Essential

• Convenience: Long shelf life, easy to store and use - no refrigeration needed.

• Versatility: Works as a seasoning, marinade base, and dip enhancer.

• Authenticity: Real Georgian flavours without preservatives or fillers.

• Freshness: The perfect way to add bold spice without overpowering fresh summer produce.

This summer, make dry adjika seasoning packets your secret weapon for BBQs and outdoor feasts. Whether you’re marinating juicy lamb skewers, adding a kick to salads, or stirring up fresh dips, these little packets pack a punch of authentic Georgian flavour.

Grab your red, green, and walnut dry adjika today and let your summer cooking shine with something truly special - bold, natural, and delicious.