Turkish Garlic Yogurt Marinade Recipes

TURKISH GARLIC YOGURT MARINADE

Turkish Garlic Yogurt Marinade image

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.

Provided by Vicki Butts (lazyme) @lazyme5909

Number Of Ingredients 8

Ingredients

2 cup(s) plain whole milk yogurt
1/2 cup(s) extra virgin olive oil
3 tablespoon(s) fresh lemon juice
1 - onion, finely chopped
3 clove(s) garlic, minced
1 teaspoon(s) coarse salt, kosher salt, or sea salt
1/2 teaspoon(s) freshly ground black pepper
1/2 teaspoon(s) hot pepper flakes, to taste

Steps:

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

TURKISH GARLIC & YOGHURT SAUCE

Turkish Garlic & Yoghurt Sauce image

This simple Turkish Garlic & Yoghurt Sauce is the perfect partner for all kinds of Middle Eastern Fare. Excellent with meat and poultry, game and even fish it's a creamy, garlicky dream!

Provided by Lee

Categories Side Dish

Time 10m

Number Of Ingredients 6

Ingredients

1 cup Greek style yoghurt
1/4 cup extra virgin olive oil
1/2 lemon (juice of)
1 tsp salt
3 garlic cloves (peeled)
Pepper

Steps:

Using the side of a kitchen knife, crush together the salt and garlic into a smooth paste. Combine with the yoghurt, olive oil and lemon juice. Add a Tablespoon of water to thin out the sauce a little.
Tip into a serving bowl and add a couple of grinds of black pepper and a little drizzle of olive oil.

Nutrition Facts : Calories 170 kcal, Carbohydrate 4 g, Protein 6 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 3 mg, Sodium 605 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

GRILLED PEPPERS WITH GARLIC YOGURT

Grilled Peppers with Garlic Yogurt image

This dish is very much in the Turkish spirit of mixing warm vegetables with cool, garlicky yogurt. Various types of peppers will work. This is a typical Turkish way to use grilled peppers. Turkish cuisine features cool, garlicky yogurt with warm vegetables. You can use a mix of peppers for this (in Turkey, longish, thin-skinned green peppers are the norm), and you don't have to stick to sweet peppers, though I prefer the sweet against the pungent yogurt. Roasted peppers will keep for a week in the refrigerator. They will continue to release liquid, which they can marinate in. Warm the peppers before serving, or serve them at room temperature with the topping.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer, side dish

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

1 1/2 pounds mixed sweet peppers
Salt and freshly ground pepper to taste
1 cup Greek yogurt or drained yogurt
2 to 4 tablespoons fresh lemon juice, to taste
2 to 4 garlic cloves, mashed in a mortar and pestle with a generous pinch of salt
Extra virgin olive oil for drizzling
Chopped fresh dill, parsley or mint

Steps:

Grill peppers over coals, under a broiler or over a gas flame until blackened. Remove from heat and place in a bowl. Cover bowl and allow peppers to sit for 15 minutes.
Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices. Cut lengthwise into wide strips and place in a bowl. Strain juice into bowl with peppers and season to taste with salt and pepper.
In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.
Arrange peppers on a platter or on individual plates. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve.

MINTED TURKISH DELIGHT MARINADE

Minted Turkish Delight Marinade image

Categories Condiment/Spread Citrus Yogurt Mint Summer Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

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
1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice

Steps:

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.)
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.

TURKISH MARINADE FOR CHICKEN

Turkish Marinade for Chicken image

I love yogurt based marinades for chicken; they seal in the moisture well. I found this one while browsing for recipes for ZWT 2006 - African/Middle East region.

Provided by SusieQusie

Categories Poultry

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 chicken breasts
1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or 1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (to taste)
4 garlic cloves, minced
1 lemon, juice of
6 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
1/2 cup grated onion

Steps:

Combine all ingredients in a non-reactive bowl.
Add chicken, cover & refrigerate 6 hours or overnight.
Grill, broil or bake chicken as desired.

Nutrition Facts : Calories 488.4, Fat 36, SaturatedFat 8, Cholesterol 100.8, Sodium 122.7, Carbohydrate 8.2, Fiber 1.5, Sugar 4.2, Protein 33.1

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