Travel the world's barbecue trail and you'll find yogurt marinades in Greece, Turkey, Iran, Iraq, Afghanistan, and India. The idea behind a yogurt marinade is both ancient and practical: The acids in the yogurt served to preserve meat in the age before refrigeration and to break down tough muscle fibers, a function it still serves today. Yogurt marinades give meats a delectable sourish tang and soft, tender texture.
From Barbecue! Bible Sauces, Rubs and Marinades by Steven Raichlen.
prep time15 Min
methodNo-Cook or Other
plain whole milk yogurt
extra virgin olive oil
fresh lemon juice
onion, finely chopped
coarse salt, kosher salt, or sea salt
freshly ground black pepper
hot pepper flakes, to taste
How To Make
Place the yogurt in a strainer lined with paper towels. Set the strainer over a large bowl and allow the yogurt to drain for 2 hours in the refrigerator. You can save the resulting whey for drinking. (If you're in a hurry, you can omit this step -- the marinade will be very nearly as rich.)
Place the drained yogurt in a bowl and stir in the remaining ingredients. The marinade works best used within a few hours of making.
2 cups is enough to marinate 2 to 3 pounds of meat.
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