Mint and spices add a Turkish flair to this yogurt-based marinade. The flavors are perfect with lamb kebabs or chicken. It's also a good dip for crudités or pita bread.
The recipe makes enough to marinate 1 1/2 pounds of lamb or chicken, with some remaining to serve on the side. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
Preparation
Step 1
Whisk yogurt, lemon juice and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne and allspice. (Can be made 1 day ahead. Cover; chill.)
Step 2
Marinate lamb or chicken in half of marinade at least 1 hour or up to 4 hours in refrigerator. Remove from marinade, leaving thin coating of marinade on lamb or chicken. Grill. Passing remaining half of marinade separately.
