Grilled Meat and Vegetables
For the marinade, peel the garlic and squeeze in a bowl. Rinse the thyme, shake dry, pluck off the leaves and add to the garlic. Coarsly ground the coriander seeds and mix with garlic and thyme. Add in the oil and season with salt and pepper.
Rinse the beef fillet and chicken breasts, pat dry and cut into small slices.
Peel the potatoes, rinse and cut into halves. Cut one half into thin slices and the other half into small cubes.
Rinse, trim and cut the red chile peppers into narrow strips.
Place the potatoes, chile pepper strips and meat on a preheated grill. Drizzle with the marinade and roast, turning over occasionally. Serve with a chile dip if desired.