This past weekend was no exception. Sometimes AM gets a bit saucy (that was actually his joke so I will give him full credit). This is one of those occasions.
I normally use this marinade with pieces of chicken cut in to strips - breast, thigh, whatever, it will work. You could maybe try it with lamb too.
A good handful of mint (including stalks - don't waste time picking the leaves)
A good handful of basil
2 red chillies
6 cloves of garlic
Juice of 2 lemons
Your choice of meat
Take all the dry ingredients and add them to a blender. Pulse until roughly chopped and then add the lemon juice. Blend on constant while adding in enough olive oil to make a good, liquid marinade. There should still be plenty of "bits" in it - don't make it completely smooth.
If you don't have a blender you can just finely chop everything and then mix together with the lemon juice and oil in a bowl - it will still work!
Just place the pieces of chicken in a tupperware container, pour the marinade over, stir well to coat everything and then just pop it in the fridge for several hours so the meat takes on the flavours. Then it's just a case of cooking it how you want it - it works well on a charcoal BBQ, a grill or even just in a frying pan. Make sure the chicken is well browned and the sauce goes sticky and starts to catch, then serve.
If using chicken, try it in a pitta or tortilla wrap with soft fried red & yellow peppers, a dollop of minty yoghurt, humous and some crunchy lettuce.