Look for these blends in your grocery store's spice aisle, and use them in grilling recipes all summer to add flavor in a snap.
This Indian blend contains ground coriander, cumin, fennel, cloves, black pepper and cardamom. It's an excellent dry rub for chicken. Season the chicken first with salt, then rub the blend all over. Refrigerate at least 2 hours (or up to overnight) before grilling.
Herbes de Provence
The flavors of the South of France—lavender, rosemary, thyme and marjoram—are the powerhouses behind herbes de Provence, an efficient way to add herbal flavor to a marinade. Combine the mixture and meat (or vegetables) along with 1/2 cup olive oil, 1/4 cup white wine and 2 Tbsp. minced garlic.
Make a sweet finishing glaze with earthy, Middle Easter za'atar, a blend of dried sumac, sesame, thyme, oregano and cumin. Combine 1 part za'atar, 1 part olive oil and 3 parts honey; brush onto grilled drumsticks (or burgers) a few minutes before you take them off the grill.