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!Ingredients:
- 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
Method
- 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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