turkish garlic yogurt marinade
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 time
15 Min
cook time
method
No-Cook or Other
yield
2 cups
Ingredients
- 2 cups plain whole milk yogurt
- 1/2 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 - onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon coarse salt, kosher salt, or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon hot pepper flakes, to taste
How To Make turkish garlic yogurt marinade
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Step 1Place 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.)
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Step 2Place the drained yogurt in a bowl and stir in the remaining ingredients. The marinade works best used within a few hours of making.
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Step 32 cups is enough to marinate 2 to 3 pounds of meat.
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