This recipe is strongly influenced by Lebanese flavours and is actually more of a rub than a marinade since you cover the meat in all the aromatics and then drizzle and rub in some evoo.

The quantities of each ingredient will largely depend on the size and the quantity you are preparing, but the order they are listed in is proportional to the amount you’ll want to use.

You can definitely prep the meat a few hours ahead and leave it in the fridge, the longer it marinates, the more flavour you get.

Also feel free to use some creativity with different herb & spices, the flavour combinations are virtually limitless!