Yogurt & Garlic Marinade
This marinade is excellent with lamb kebabs.
1 1/2 cups plain yogurt
3 cloves garlic, minced
1/4 cup fresh parsley, chopped finely (2 tablespoons dried)
1/4 cup fresh basil, chopped finely (2 tablespoons dried)
3 tablespoons Dijon style mustard
2 tablespoons fresh thyme, chopped finely (1 tablespoons dried)
2 tablespoons fresh tarragon, chopped finely (1 tablespoons dried)
Pepper to taste
Combine all ingredients. Store in the refrigerator in an airtight container.
A great marinade for lamb or any type of shish kebabs.
Yogurt marinades work faster than oil counterparts. When deciding how
long to marinate, consider the texture of the meat or fish. In general,
open-textured flesh like fish fillets needs only a few minutes of soaking
(Fish will take as little as 20 minutes). Food with a tighter texture,
such as chicken, pork loin or lamb, can tolerate several hours in a marinade,
even one that's mildly acidic. Marinate chicken for no more than 4 hours.
Marinate beef for 6 hours, turning once or twice. DO NOT EXCEED recommended
time as the meat will toughen as the acid actually "cooks" the
rate will vary with different meats. This analysis is based on a rate
of 100% for a serving of 8 and will be less than stated in actual use.
Per Serving (excluding unknown items): 31 Calories; trace Fat (10.0% calories
from fat); Trace Saturated Fat; 3g Protein; 4g Carbohydrate; trace Dietary
Fiber; 1mg Cholesterol; 104mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
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