Fire up the bbq.

For chicken I use boneless skinless thighs, for beef I use skirt steak, and for lamb I use bone in lamb chops.

Marinade:

Combine the juice of 2 limes, half a cup of Cholula hot sauce, 6 cloves of garlic, a tea spoon of oregano and a tea spoon of ground black pepper in a blender with half a cup of olive oil.

Marinade the meat for at least a couple hours, and of course overnight is better.

BBQ until well done for the chicken or to taste for the lamb and beef.