Ooh, this marinade makes for moist, tender, herby and spiced BBQ meat. You can also use whatever herbs you are harvesting from the garden (just be mindful of using too much mint!) Don’t worry if you don’t have time to marinate it for very long, it still adds flavour even if you just coat the meat before cooking.

Serve with tzatziki, a crisp garden salad and flatbreads.

HERB GINGER LIME MARINADE

MAKES

For 1kg meat, including pork, lamb, chicken or fish

INGREDIENTS

• 3 x 3 cm piece fresh Ginger (about 1 to 2 tbsp once finely grated)
• 2 cup of fresh herb leaves (combination of coriander, mint, oregano, Basil leaves etc)
• Juice & zest of 1 lime (about 2 tbsp lime juice and 1 tbsp lime zest)
• 1/2 cup macadamia oil (or extra virgin olive oil)
• 2 tbsp maple syrup
• 2 tbsp gluten free tamari
• 1 tsp sesame oil
• 2 tsp roast onion infused oil
• 1 tsp garlic infused olive oil
• 2 teaspoons ground cumin
• 1/2 tsp salt

OPTIONAL

• Zest and juice from 1 orange
• Fresh green chilli, stem & seed removed, finely diced

METHOD

1. Finely grate the ginger with a 2mm kitchen rasp
2. Strip the leaves from any woody stems on the herbs
3. Zest and then juice the lime (and orange, if using)
4. Combine all ingredients in a food processor and blend until chopped and well combined
5. Marinate your meat for a couple of hours, to overnight. BBQ, grill or roast until done.

COOK ONCE, SERVE TWICE/ MEAL PREP

• You can double or triple the batch, and freeze the portions of the marinade.
• If you have preserved citrus juice and zest when in season (I freeze it in small containers, about 2 tbsp each), you can use frozen, defrosted juice and zest in this recipe

NOTES

• If you do not require a Low FODMAP version, you can use 2 garlic cloves and one small onion, instead of the infused oils
• If you are new to Low FODMAP eating, read The Beginner’s Guide to Low FODMAP Eating
• I have used this marinade on a piece of pork shoulder, as well as pork medallions and pork scotch fillet steaks, and it works well on any of those cuts