Restaurant marinade.
Your grill.
Chicken, lamb, beef and goat marinated in the same blends our tandoor uses — cut, packed and ready to take home. The half of Leduc Meat & Grill that has nothing to do with eating out.
The part most
restaurants keep hidden.
A tandoori marinade is not complicated — it is yogurt, ginger, garlic, chilli, and a spice mix that takes years to get right. What makes it taste like a restaurant is that it is made fresh, in volume, every morning, and the meat sits in it long enough to matter.
We already do that daily for the kitchen. So rather than keep it behind the pass, we put a counter out front and sell it by weight. You get the marinade that goes into our tandoor, on the cut you want, for the grill in your backyard.
What we marinate.
Blends are mixed fresh each morning. Availability moves with the day — call ahead if you need a specific cut or a large quantity.
Tandoori Blend
The classic. Yogurt, ginger, garlic, Kashmiri chilli and garam masala. Deep red, mild to medium heat, forgiving on a hot grill. Best on bone-in chicken and lamb chops.
Tikka Blend
Lighter and tangier than tandoori, built for boneless cubes. Cooks fast and takes char well. Chicken breast, thigh, paneer, or firm fish.
Seekh Mix
Minced chicken, lamb or beef with onion, green chilli and fresh herbs, mixed to hold on a skewer. Press onto flat skewers or shape into patties.
Malai Blend
Cream, cheese, cashew and white pepper — mild, rich and pale. The one to buy when you are feeding people who say they do not like spice.
Pepper Blend
Black pepper forward, minimal chilli, no yogurt. Closer to a dry rub than a marinade. Good on beef and on anything you plan to smoke.
Plain Cuts
Prefer your own marinade? Take the meat unseasoned. Chicken, lamb, beef and goat, cut and packed however you need it.
Walk in, tell us
what you're cooking.
- ▲Pick the meat. Chicken, lamb, beef or goat. Bone-in or boneless — say which, because it changes the cut.
- ▲Pick the blend. Or take it plain. We will tell you honestly which marinade suits the cut.
- ▲We cut and pack it. Cubed for skewers, chopped for curry, or left whole for the smoker.
- ▲Cook it within two days. Or freeze it the same day — the marinade freezes fine and keeps working as it thaws.
Three things that
actually matter.
- ▲Get the grill properly hot. A tandoor runs far hotter than a home barbecue. High direct heat, then move it off. Low and slow turns yogurt marinade into paste.
- ▲Do not wipe the marinade off. Shake off the drips, keep the coating. That is where the char comes from.
- ▲Rest it, then squeeze lemon. Five minutes off the heat and a hit of acid at the end — the same finish we use in the restaurant.
Feeding a crowd?
Stocking a freezer, running a staff barbecue, or catering your own party — give us a day's notice and we will have it cut, marinated and packed when you arrive. If you would rather we did the cooking too, that is catering.
Before you come in.
Where can I buy marinated meat in Leduc?
At our counter, #121, 4812E 43A Avenue in Leduc — open Monday to Thursday 11am–9pm, Friday and Saturday 11am–9:30pm, and Sunday 12pm–8pm. Chicken, lamb, beef and goat, marinated in-house and packed to take away.
Do I have to order in advance?
No — walk in and we will cut it while you wait. For large quantities, unusual cuts, or a specific blend, call (825) 203-6767 a day ahead so we can set it aside for you.
How long does the marinated meat keep?
Cook it within two days if refrigerated. If you are not cooking it that soon, freeze it the day you buy it — the marinade freezes well and continues to work as the meat thaws.
Can I buy the marinade on its own?
Ask at the counter. We mix in batches for the kitchen, so it depends on the day and what is left — but if there is some, we would rather sell it than waste it.
Do you sell halal meat?
Ask at the counter about the current day's supply and sourcing — our staff will tell you exactly what we have. Call (825) 203-6767 before you make the trip if this is essential for your order.