Turkish Garlic Yogurt Marinade

★★★★★ 2 Reviews
lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

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.

serves 2 cups
prep time 15 Min
method No-Cook or Other

Ingredients

  •   2 c
    plain whole milk yogurt
  •   1/2 c
    extra virgin olive oil
  •   3 Tbsp
    fresh lemon juice
  •   1
    onion, finely chopped
  •   3 clove
    garlic, minced
  •   1 tsp
    coarse salt, kosher salt, or sea salt
  •   1/2 tsp
    freshly ground black pepper
  •   1/2 tsp
    hot pepper flakes, to taste
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How To Make

  • 1
    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.)
  • 2
    Place the drained yogurt in a bowl and stir in the remaining ingredients. The marinade works best used within a few hours of making.
  • 3
    2 cups is enough to marinate 2 to 3 pounds of meat.

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