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.