"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, April 16, 2011

Turkish Mint Marinade

This intriguing marinade is wonderful for grilled lamb or chicken. It's cool and hot at the same time. I particularly like to grill the meat and then serve it in pitas with lettuce and tomato and lots of feta cheese, passing some of the reserved marinade as a sauce. This marinade is also a great dip for crisped pita bread!

1 cup plain yogurt
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 cup chopped fresh mint
2 large garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon allspice

Whisk together yogurt, lemon juice, and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne, and allspice. (Can be made one day ahead, covered and chilled.)
Using only 1/2 to 3/4 of the marinade, marinate lamb or chicken (1 1/2 pounds) for one to four hours in the refrigerator. Remove from marinade, leaving a thin coating on meat. Grill. Pass remaining marinade separately (i.e. not the part that touched the raw meat).

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