For the marinade * 2/3 c. oil * 1 c. red wine vinegar * 1 c. freshly-squeezed lime juice * 6 chicken-bouillon cubes, crushed * 24 small garlic cloves, mashed * 6 tsp. fresh ginger, grated * 2 tsp. salt (or to taste) * 12 tsp. coarse black pepper * 3-4 tsp. red pepper (ground or flakes)
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