11 Mar Lemon-Yogurt Marinade
Makes about 1 cup.
Use this when you want to tenderize or finish foods with a slightly tangy glaze; for example, it’s ideal for grilling beef, lamb, poultry, eggplant, onions, peppers, potatoes, tomatoes, grapes, and melons.
1 cup nonfat plain Greek or regular yogurt
Juice of 1 large lemon (about 3 tablespoons
1 tablespoon fresh lemon zest
1 tablespoon paprika
1 tablespoon chopped fresh oregano, or 1 ½ teaspoons dried
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
4 cloves garlic, crushed
1 tablespoon olive oil
Whisk all ingredients together. Add foods to marinate. Once all food is threaded on skewers, tap to drain off any excess.