Yassa-Inspired Grilled Feast

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Suya Spice:

2 tablespoons ground allspice

2 tablespoons cayenne pepper

2 tablespoons chili powder

2 tablespoons ground cinnamon

2 tablespoons garlic powder

2 tablespoons ground ginger

2 tablespoons ground nutmeg

2 tablespoons onion powder

2 tablespoons paprika

2 tablespoons freshly ground black pepper

2 tablespoons sea salt

2 tablespoons smoked paprika

2 Maggi cubes, crushed

West African-Inspired Wet Seasoning:

1 tablespoon olive or other vegetable oil

7 cloves garlic, smashed

3 green onions, sliced

2 stalks celery with leaves, roughly chopped

2 shallots, roughly chopped

1-inch piece fresh ginger, roughly chopped

1 small red onion, sliced

1 small Scotch bonnet pepper (spicy) or 1 medium red bell pepper, chopped (not spicy)

1-inch piece fresh turmeric, roughly chopped or 2 teaspoons powdered turmeric

1/2 bunch fresh flat-leaf or curly parsley, roughly chopped

Kosher salt

Grilling:

1 whole chicken, cut into 8 pieces

Kosher salt

6 spiny lobster tails, split lengthwise

Olive or other vegetable oil, for brushing

2 whole red snapper

Yassa Sauce:

3 tablespoons vegetable oil or vegan butter

1/2 cup minced garlic

3 red onions, sliced

3 bunches green onions, sliced

3 shallots, sliced

1/2 cup fresh lime juice (about 4 limes)

1/2 to 1 cup water or low-sodium chicken broth

2 tablespoons Dijon mustard, or more to taste

Kosher salt and freshly ground black pepper

Cooked black sable rice, for serving (see Cook’s Note)