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3 meats, 3 marinades

Plate with meats with cutleries

Difficulty: Easy

Preparation: 30 mins

Resting: 120 mins

Plates with meat with cutleries

Ingredients

Servings: 12

Allergens marked in bold

2 ribeye steaks

4 chicken breasts

2 pork chops (bone-in)

2 tbsp cumin

2 tbsp coriander

1 tbsp black peppercorns

2 tbsp sugar

1 tsp molasses

2 tbsp smoked paprika

½ tbsp cayenne pepper

15 g oregano

15 g thyme

15 g basil

4 bay leaves (divided)

1 tsp chilli flakes

5 tbsp olive oil

3 tbsp red wine vinegar

15 g ginger

3 chili peppers

60 ml coconut milk

60 ml soy sauce

120 ml rice vinegar

2 tbsp grapeseed oil

salt

1 tbsp chilli powder

1 lemon (zest and juice)

10 cloves garlic (divided)

Method

1. Put steaks, chicken breasts, and pork chops in separate bowls. Season well with salt.

2. To make the BBQ dry rub, add cumin, coriander, black peppercorns, sugar, molasses, smoked paprika, cayenne pepper, and chilli powder to a food processor and pulverize. Rub the steaks with the mixture, making sure to massage the rub into the meat thoroughly. Cover the bowl with plastic wrap and transfer to the fridge for up to 2 hrs or overnight. Remove steak from fridge approx. 30 min. before grilling and remove and discard any excess dry rub.

3. For the Italian lemon-herb marinade, add lemon zest and juice, one-fifth of the garlic cloves, oregano, thyme, basil, one-quarter of the bay leaves, chilli flakes, olive oil, and red wine vinegar to a food processor. Blend thoroughly to combine. Add to the bowl with the chicken breasts, toss to combine, and cover with plastic wrap. Transfer to the fridge for at least 2 hrs. or overnight. Remove chicken from fridge approx. 30 min. before grilling.

4. For the adobo marinade, add remaining garlic cloves, peeled ginger, remaining bay leaves, chilli peppers, coconut milk, soy sauce, rice vinegar, and grapeseed oil to a blender and blend thoroughly to combine. Add to the bowl with the pork chops, toss to combine, and cover with plastic wrap. Transfer to the fridge for at least 2 hrs. or overnight. Remove pork chops from fridge approx. 30 min. before grilling.

5. Cook meats to desired level of doneness using a grill, grill pan, or oven. Serve and enjoy!

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