The live cultures and lactic acid in yogurt helps marinate all kinds of meat. Our savory marinade adds a nice tangy touch to the finished dish and keeps it moist.
Recipe: Yogurt Marinade
- Yield: 1
The live cultures and lactic acid in yogurt helps marinate all types of meat. Commonly used to tenderize chicken (tandoori is fabulous, as is leg of lamb,) it would also be great for beef/chicken kabobs. In order for yogurt to do its magic, overnight marination is recommended. The yogurt adds a very nice tangy touch to the finished dish and keeps the dish very moist. Excess yogurt that has been used for marinading raw meat should be discarded or cooked.
- 2 cups Redwood Hill Farm Goat Milk Yogurt plain
- 1 cup cilantro fresh, coarsely chopped
- 1/2 onion coarsely chopped
- 1/3 cup olive oil plus more for brushing
- 6 garlic cloves coarsely chopped
- 1 tablespoon lime juice fresh
- 1 tablespoon garam masala
- 2 teaspoons kosher salt plus more for seasoning
- 1 teaspoon black pepper freshly ground
- 1 2 piece ginger fresh, peeled & chopped
- Combine ingredients in a food processor and blend until smooth. Pour yogurt mixture over meat, seal bag, and turn to coat. Marinate meat in the refrigerator for at least 3 hours or overnight. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off meat; season with salt. Grill meat, turning once, until browned and cooked through.
- Course: Side Dish
- Skill Level: Beginner