This recipe uses the same pre-bake method as the barbecued pork belly, but it's cooked for less time to keep it nice and pink. Spicy barbecued leg of lamb with a gorgeous, smoky, crunchy crust with minty lemon yoghurt for dipping.
The key to getting a tender flank steak is to let the meat marinate for a long time - in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then carve it across the grain into thin slices before serving
Grilled Moroccan Chicken - I really liked the flavors going on here as if it was a solid base for schawarma. It could maybe use a little lemon and some Greek yogurt in the marinade and allow it to infuse for at least 2 hours.