K Kruger
TVWBB 1-Star Olympian
This I made for lamb, specifically a small lamb leg I boned and grill-roasted flat in two pieces.
Yogurt is mildly acidic but does not seem to pose a problem in terms of texture if the food item is marinated for a long time, the way acidic marinades often can.
With minor changes, the marinade could also be used on beef, chicken ,pork--even shrimp.
1/2 c cheap white wine
3/4 c plain yogurt
1/2 large Vidalia onion, chopped
zest of 1 lemon
1 T Aleppo pepper (or sub 2 t ground Ancho plus 1/2 t cayenne)
2 t thyme
1 t marjoram
several turns of the green peppermill (or use black)
1 t kosher salt
Puree all well in a blender.
***
Below, yogurt-marinated grill-roasted lamb leg on potato planks with pomegranate-glazed green beans and zatar.
I reserved 1/4 c of the marinade when I made it and used it to baste the lamb twice, about 10 min apaart, near the end of cooking. After I plated the food, the juices from the foil I'd rested the lamb in I mixed with the bit of pomegranate glaze that remained in the bean pan and drizzled this over all; then I sprinkled all with zatar.
Click for larger image.
Yogurt is mildly acidic but does not seem to pose a problem in terms of texture if the food item is marinated for a long time, the way acidic marinades often can.
With minor changes, the marinade could also be used on beef, chicken ,pork--even shrimp.
1/2 c cheap white wine
3/4 c plain yogurt
1/2 large Vidalia onion, chopped
zest of 1 lemon
1 T Aleppo pepper (or sub 2 t ground Ancho plus 1/2 t cayenne)
2 t thyme
1 t marjoram
several turns of the green peppermill (or use black)
1 t kosher salt
Puree all well in a blender.
***
Below, yogurt-marinated grill-roasted lamb leg on potato planks with pomegranate-glazed green beans and zatar.
I reserved 1/4 c of the marinade when I made it and used it to baste the lamb twice, about 10 min apaart, near the end of cooking. After I plated the food, the juices from the foil I'd rested the lamb in I mixed with the bit of pomegranate glaze that remained in the bean pan and drizzled this over all; then I sprinkled all with zatar.
Click for larger image.