This garlic-yogurt marinade traditionally goes with lamb—either cubed to make shish kebabs, in chops or a whole rack for grilling—but don't neglect to use it for chicken or beef, too. Marinate the meat, covered, in the refrigerator for at least 6 hours, or as long as overnight.

Makes about 3 cups, enough for 2 to 3 pounds of meat or seafood


  • 2 cups plain Greek-style whole milk yogurt
  • 1/2 cup extra-virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • 1 medium-size onion, peeled and finely chopped
  • 3 cloves garlic, peeled and minced
  • 1 tsp. coarse salt (sea or kosher)
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. red-pepper flakes, or, to taste


    Place the yogurt in a bowl and stir in the remaining ingredients. Use within a few hours of making.

    Excerpted from Barbecue Sauces, Rubs and Marinades—Bastes, Butters and Glazes, Too by Steven Raichlen (Workman Publishing). Copyright © 2017.

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