(Courtesy of Pereg) There’s no denying it: one of civilization’s greatest inventions is the outdoor grill. Why? Because come summer, it doesn’t get much better than spending less time in the kitchen and more time in the backyard.

Grilling is all about easy meals with lots of flavor and fewer pots to clean. As the weather begins to warm, everyone looks forward to that first sizzling burger of the season. But before shifting operations to the great outdoors, it’s important to set up your summertime cooking base. These tips will ensure safe, delicious eating all summer long.

Pereg Natural Foods (www.pereg-gourmet.com) can take your taste buds around the culinary world. This summer, let the grill be your inspiration for dry rubs, marinades and new spins on standard fare.

Ready for easy backyard cuisine? Here are two savory blends to try.

Baharat is simply the Arabic word for “spice,” but cooks in every Middle Eastern household know it as a basic seasoning blend. This aromatic mixture—different regions favor different blends—is used in a variety of traditional meat, chicken, fish and rice dishes. Koobah is Pereg’s earthy variation on the ubiquitous kitchen staple. It starts with baharat and adds warm layers of cinnamon, allspice, rose, nutmeg and coriander for a complex finish. It makes an excellent dry rub for grilled or roast lamb and chicken. Try it in this Moroccan lamb recipe (courtesy AMIT WOMEN/Albert Einstein School of Medicine Cookbook).

Lay lamb pieces in an open aluminum pan. Sprinkle all ingredients over the lamb except for raisins and almonds. Cover with a plastic bag and let marinate (overnight if possible). Place, covered, on barbecue on medium heat for about 1 hour. Add raisins and almonds the last half hour. Serve over rice or couscous.

Like its Arabic cousin, garam masala is a blend that varies by region. It’s what gives Indian cuisine its characteristic flavor: think curries, paneers, chana masala and tikka masala. Garam masala marries beautifully with meat- and legume-based dishes and stands on its own when sprinkled over roasted veggies (particularly cauliflower and winter squash). Pereg’s garam masala strikes a fragrant balance of cardamom, cloves, cumin, fenugreek, coriander and a pinch of brown sugar. Use it as a dry rub, add it to ground beef for an elevated hamburger, or on ribs and steak for unexpected delicious flavor.