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Yoghurt marinade recipe
- Cuisine: Afghan
This is a wonderful marinade for lamb or chicken kebabs. Lamb backstrap cut into pieces or lamb ribs can be used. It is best to leave the meat in the marinade for several hours before threading onto skewers.
Ingredients
2 brown onions, minced1 garlic clove, crushed
1 tsp ginger powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp ground black pepper
2 tsp salt
2 tbsp plain yoghurt
1 tsp tomato paste
2 tsp oilive oil
Grated peel from 1 orange
1 birdseye chilli chopped
Preparation
Cut meat into even sized pieces and place in bowl.Mix all marinade ingredients together and rub over meat pieces. Leave to marinate for 24 hours.
If marinating on one day, add a quarter of a peeled kiwi fruit crushed into the marinade to hasten the process.
When ready to barbeque, thread the meat onto skewers.
If you enjoyed this Yoghurt marinade recipe then browse more Afghan recipes, sauce and dressing recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
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Coconut milk/cream
It doesn't take that much effort to get the beautiful sweet mellow taste of fresh coconut. Try and source a coconut grater from an Indian shop or grate it yourself. Crack open a coconut, prize the meat from the shell and peel the brown skin away. Pop small chunks into the food processor or grate on a sharp grater.
Glossary
Roquefort
A French veined cheese made from ewe's milk. It is matured in ancient caves in the Aveyron region and takes three months to ripen. The result is a semi-soft crumbly cheese with blue-green veins.
