joghurt_marinade

Grilled Steak With Garlic-Yogurt Marinade

Recipe by sunshinefromaz

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Top Review by

Grilled Steak With Garlic-Yogurt Marinade

SERVES:

UNITS:

Ingredients Nutrition

• 1 cup plain yogurt
• 1 ⁄₄ cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon paprika
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 4 (4 -6 ounce) beef steaks
• 1 ⁄₄ cup mayonnaise

Directions

1. In small bowl mix yogurt, parsley, lemon juice, paprika, garlic and salt.
2. Divide mixture in half. Place steaks in mixture and place all in a ziplock bag. Turn to coat.
3. Refrigerate at least 1 hour or overnight.
4. Stir mayonnaise into remaining mixture; cover and refrigerate.
5. Remove steaks from marinade; discard marinade. Grill steaks over medium heat for 7-10 minutes per side, for medium rare.
6. Serve with remaining sauce.

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Nutrition Info

Serving Size: 1 (77 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 363.4 Calories from Fat 229 63% Total Fat 25.5 g 39% Saturated Fat 9.4 g 46% Cholesterol 87.8 mg 29% Sodium 777.2 mg 32% Total Carbohydrate 8.9 g 2% Dietary Fiber 0.8 g 3% Sugars 4.2 g 16% Protein 24.4 g 48%

Yogurt- and Mint-Marinated Lamb Skewers Recipe

Fire up your grill and get ready for some serious smoke.

A yogurt and mint marinade helps keep these lamb skewers moist and tender. [Photographs: Joshua Bousel]

The reliable combo of mint and lamb joins forces in these juicy kebabs with red onion, zucchini, and a rich yogurt marinade.

• Leg of lamb is perfect for cutting into cubes, and provides a rich lamb flavor without as much fat and sinew as other cuts.
• A yogurt and mint marinade helps keep the meat tender and juicy.
• Zucchini and red onion add a fresh contrast to the rich lamb.

• Yield: serves 4-6
• Active time: 30 minutes
• Total time: 4 hours 30 minutes

Ingredients

• For the Marinade and Lamb:
• 1 cup plain yogurt
• 1/4 cup fresh lemon juice plus 1 teaspoon zest from 2 lemons
• 2 tablespoons extra-virgin olive oil
• 1/2 cup tightly packed mint leaves
• 1/4 cup tightly packed cilantro leaves
• 2 tablespoons freshly minced garlic (about 6 medium cloves)
• 1 tablespoon kosher salt
• 1 tablespoon sweet paprika
• 1 tablespoon freshly ground black pepper
• 2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
• For the Skewers:
• 1 large red onion, sliced into 1 1/2-inch squares about 3 layers each
• 1 large zucchini, halved lengthwise and cut into 1-inch pieces
• Wooden skewers, soaked in water for at least 30 minutes prior to use
• Type of fire:Direct
• Grill heat:medium-high

Directions

For the Marinade: Place yogurt, lemon juice, lemon zest, olive oil, mint leaves, cilantro leaves, garlic, salt, paprika, and black pepper in the jar of a blender. Blend marinade until smooth. Place lamb cubes in a large resealable plastic bag. Pour marinade into bag and seal, removing as much air as possible. Place in refrigerator and marinate for at least 4 and up to 8 hours.

For the Skewers: Thread lamb onto skewers, alternating with onion and zucchini.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of lamb registers 130°F on an instant-read thermometer, 4-5 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

Special Equipment

This Recipe Appears In

Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine. He brings that love for barbecue, grilling, and cooking to Serious Eats as a regular recipe contributor.

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Grilling With Vinegar: Filipino-Style Adobo-Marinated Pork Chops

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Yummy Yogurt Marinated Chicken

Recipe by ciao4293

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Yummy Yogurt Marinated Chicken

SERVES:

Ingredients Nutrition

• 1 ⁄₂ cup plain fat-free yogurt or 1 ⁄₂ cup plain Greek yogurt
• 3 minced garlic cloves
• 2 tablespoons lemon juice
• 1 tablespoon canola oil
• 1 teaspoon sugar
• 1 teaspoon chili powder
• 3 ⁄₄ teaspoon ground ginger or 1 tablespoon minced fresh ginger
• 1 ⁄₂ teaspoon salt
• 1 ⁄₂ teaspoon ground cumin
• 4 -6 boneless chicken breasts

Directions

1. Combine first nine ingredients,and pour into a large ziploc bag.
2. Add the chicken to the bag, seal, and turn bag to coat chicken with mixture.
3. Refrigerate 8 hours or overnight.
4. I think overnight is best.
5. You can grill over indirect medium heat until done.
6. But I used my Showtime Rotisserie.
7. If you have one, (and if you don't, they're very cool), use the flat basket and cook for about 25 minutes.

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Nutrition Info

Serving Size: 1 (127 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 310.6 Calories from Fat 154 50% Total Fat 17.2 g 26% Saturated Fat 4.2 g 20% Cholesterol 93.4 mg 31% Sodium 417.7 mg 17% Total Carbohydrate 5.4 g 1% Dietary Fiber 0.4 g 1% Sugars 3.7 g 14% Protein 32.3 g 64%

For a Better Marinade, the Secret's in Your Breakfast Bowl

Photo by John Kernick

The same aspects of yogurt that make it delicious also make it an amazing meat tenderizer.

I'm not a diva or anything—I swear, I'm not—but if I don’t have a carton of yogurt in my fridge, I can barely eat. I mean, I start almost every single day with the stuff. I'm either dolloping it into my kale smoothies, stirring it into my morning oats, or topping it with granola and bananas (by far my favorite breakfast).

And that's just the first meal of the day. For lunch, I'll top my grain bowls with yogurt. And for dinner, I'll use yogurt as a marinade for my meat.

Yogurt has two things working for it as a marinade: microbes and lactic acid. Dr. Justin Sonnenburg, a professor of microbiology at Stanford and author of The Good Gut, says that the active bacteria in yogurt breaks down protein, making chicken breasts and steaks moist and tender.

But it’s the lactic acid present in dairy that’s doing most of the work. Know how the high acidity of red wine breaks down short ribs? The same tenderizing magic applies to yogurt—with an added plus. Lactic acid is much more mild than the citric acid you’ll find in a lemony marinade, which means it works a little slower. “Lactic acid is a kind of mild acid, it’s not as strong of a sour flavor,” says Dr. Joseph Frank, a professor of food science at the University of Georgia. “It’s reacting with the food in a more gentle way,” says Frank. “In terms of chemistry, the pH is not going as low, and it’s not doing as much changes to the protein’s structure.”

Which means the chances of a yogurt marinade breaking down a piece of meat too much (making the meat mushy) are pretty low. Which may be one reason Middle Eastern and Indian dishes rely heavily on yogurt marinades. Of course, the deliciously tangy flavors the marinades impart don't hurt, either.

To play with yogurt marinades yourself, pick up some thick Greek yogurt and thin it out with lemon juice and olive oil. Use it for shawarma or Turkish chicken kebabs. Or for tenderizing a fatty cut of meat like chicken thighs or lamb. Mix in spices like paprika, cayenne, garlic, and cumin, and get ready to never marinade any other way again.

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Yogurt and Garlic Marinade

• 10 mins
• Prep: 10 mins,
• Cook: 0 mins
• Yield: 2 1/2 cups (10 servings)

The great thing about using yogurt in your marinade is that its thickness holds the seasonings to the meat. This allows you to keep the marinade on even when it hits the grill. Try this yogurt marinade for shish kebabs.

What You'll Need

• 1 1/2 cups/360 mL yogurt (plain)
• 3 cloves garlic (minced)
• 1/4 cup/60 mL parsley (fresh, chopped finely; or 2 tablespoons dried)
• 1/4 cup/60 mL basil (fresh, chopped finely; or 2 tablespoons dried)
• 3 tablespoons/45 mL mustard (Dijon style)
• 2 tablespoons/30 mL thyme (fresh, chopped finely; or 1 tablespoon/15 mL dried)
• 2 tablespoons/30 mL tarragon (fresh, chopped finely; or 1 tablespoon/15 mL dried)
• 2 teaspoons/10 mL vinegar (white)
• 1/2 teaspoon/2.5 mL salt
• 1/2 teaspoon/2.5 mL black pepper

How to Make It

1. Combine all ingredients.

2. Store in the refrigerator in an airtight container for up to 3 days after preparation. It's a great marinade for lamb and shish kebabs. However, you can use this marinade on chicken and pork.

Barbecued yogurt-marinated lamb chops recipe

Lamb chops are always great on a charcoal grill – especially when marinated in yoghurt

7:50AM BST 16 Aug 2014

These delicious Turkish-inspired lamb chops will be the star of your barbecue

INGREDIENTS

• 1 heaped tsp cumin seeds
• 1 heaped tsp coriander seeds
• 1 garlic clove, crushed with a little salt
• 2 tbsp yogurt
• A big pinch of Turkish chilli flakes
• ½ tsp paprika
• 2 tbsp olive oil
• Juice of ½ lemon, and wedges, to serve
• 8 lamb chops
• A handful of coriander leaves, to serve

Place the cumin and coriander seeds in a mortar and grind with a pestle to a coarse powder. Transfer to a bowl and stir in the garlic, yogurt, chilli, paprika, oil and lemon juice. Add the lamb chops and rub in the marinade. Marinate in the fridge for at least two hours.

 Heat a griddle pan or barbecue until medium-hot.

Season the lamb with a little salt and grill for 2-3 minutes on each side until char marks appear, but still pink inside.

Leave to rest for a couple of minutes before serving.

STEVIE PARLE'S TURKISH BARBECUE RECIPES

Barbecued yogurt-marinated lamb chops recipe

Total time: 2 hours 15 minutes

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Yogurt : The Ultimate Marinade

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Grilling myth #1: Marinating meat adds both flavour and tenderness to meat. The truth is, it depends on what’s in the marinade. Some marinades can actually toughen meat. So what’s the one magic ingredient that flavours and tenderizes better than any other?

Here’s a challenge to throw down to anyone who likes to brag about his secret barbecue sauce. When it comes to grilled perfection – it’s not just about the spice blend. Contrary to what many people think, spices don’t tenderize. There are really only three ways to tenderize meat, and only one of them also helps carry flavour deep into it.

Acids and enzymes

The squeeze of lemon, the shot of vinegar, the big glug of wine: all create an acidic marinade that can be tenderizing, as long as you don’t overdo it. Too much acid, and the protein molecules in your meat will start to toughen. Shrimp are famously easy to toughen in this way, so easy does it. (About one part acid to 4 parts oil.)

A second family of tenderizers owes its action to a specific type of enzyme. Pineapple, papaya, and ginger belong to this family, and can also add delicious flavour to a marinade. But the tenderizing action is very intense, and can actually give meat an unpleasant texture if you use too much, or marinate things for too long.

The magic of dairy

One famous chef gave two marinated chicken breasts an MRI scan: one marinade contained yogurt – the other didn’t. The scan showed that the yogurt-based marinade went deeply into the meat, while the one without yogurt hardly penetrated the surface. What’s yogurt’s secret? No one really knows, but it’s thought that the calcium in yogurt interacts with the proteins in the meat in a way that’s tenderizing. Because it’s similar in many ways to yogurt, buttermilk is also a good tenderizer. Buttermilk is what makes traditional Southern Fried Chicken so tender and succulent.

The wisdom of ages

Yogurt has been used for centuries as a tenderizing marinade in the cuisines of India, Iran, Turkey, Greece, and North Africa. If your mouth waters at the mention of these regional styles of cooking, you’re probably thinking about their characteristically fragrant and flavourful spice blends. Spices ‘bloom’ in yogurt, in the same way they do in hot oil. And since the yogurt also penetrates meat very effectively, it’s the perfect vehicle for delivering the flavour of spices into steaks, chops, fillets, poultry, and skewered meats of almost any kind. You can use virtually any mix of spices and seasonings, or take inspiration from these classic combinations:

Indian tandoori style: garam masala + saffron + ginger + garlic

Greek style: oregano + garlic + lemon

North African style: ras el hanout + harissa + paprika + preserved lemon + garlic

Indonesian satay style: Turmeric + coriander seed + lime zest + ginger + garlic + chile

Don’t forget the salt and pepper! You only need a light coating of seasoned yogurt to make a really delicious and effective marinade. Using re-sealable plastic bags allows you to maximize the contact between the marinade and the meat. Things like shrimp and delicate fillets should only marinate for about 45 minutes – other meats can take between 4 and 12 hours. It really depends on thickness and density.

And the limit to the flavour combinations you can create in the pursuit of perfecting your own signature yougurt-based marinade really only depends on your imagination.

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Spicy Yogurt-Marinated Chicken with Couscous

Since the chicken marinates overnight, all you need to do when you get home from work is preheat the broiler and start cooking the chicken. In the meantime, you can make the couscous.

Ingredients

• Chicken:
• 1/4 cup plain fat-free yogurt
• 2 teaspoons grated lemon rind
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon curry powder
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon black pepper
• 4 (4-ounce) skinless, boneless chicken thighs
• Cooking spray
• Couscous:
• 1 cup fat-free, less-sodium chicken broth
• 3/4 cup uncooked couscous
• 2 tablespoons currants
• 1 tablespoon sliced green onion tops
• 1/4 teaspoon black pepper

Nutritional Information

• Calories 490
• Caloriesfromfat 19%
• Fat 10.5g
• Satfat 2.5g
• Monofat 3.1g
• Polyfat 3g
• Protein 53.9g
• Carbohydrate 42.5g
• Fiber 2.5g
• Cholesterol 189mg
• Iron 3.8mg
• Sodium 746mg
• Calcium 61mg

How to Make It

To prepare chicken, combine the first 11 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove chicken from bag, discard marinade.

Place the chicken thighs on a broiler pan coated with cooking spray. Broil 4 inches from heat for 10 minutes or until a meat thermometer registers 180°.

To prepare the couscous, bring the broth to a boil in a medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the currants, onions, and 1/4 teaspoon black pepper.

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Grilled Chicken Breasts in Spiced Yogurt

Active time: 15 min Start to finish: 35 min

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Ingredients

1. • 2 1/4 cups plain yogurt (18 oz; preferably whole-milk)
   • 3 tablespoons olive oil
   • 2 1/2 tablespoons fresh lemon juice
   • 2 teaspoons salt
   • 1 tablespoon chili powder
   • 3/4 teaspoon ground cumin
   • 3/4 teaspoon ground coriander
   • 3/4 teaspoon black pepper
   • 1/4 teaspoon cinnamon
   • 6 skinless boneless chicken breast halves (2 1/4 to 2 1/2 lb total)
   • 1 cup small fresh mint leaves
   • 2 tablespoons minced shallot

Preparation

1. 1. Whisk together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate at room temperature 20 minutes.
   2. While chicken is marinating, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
   3. While grill is heating, whisk together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
   4. Grill chicken (discard marinade), covered only if using gas grill, on lightly oiled grill rack, turning over occasionally, until just cooked through, 10 to 12 minutes total. Transfer chicken to a platter.
   5. Toss together mint, shallot, and remaining tablespoon oil in a small bowl. Drizzle chicken with yogurt sauce and top with mint salad.

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Nutritional Info

• Calories 235
• Carbohydrates 7 g(2%)
• Fat 12 g(19%)
• Protein 24 g(47%)
• Saturated Fat 3 g(17%)
• Sodium 485 mg(20%)
• Polyunsaturated Fat 1 g
• Fiber 2 g(7%)
• Monounsaturated Fat 6 g
• Cholesterol 75 mg(25%)

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Loved this recipe! I used both boneless breasts and thigh/leg combo. Did not have a shallot but did have a Vidalia onion and it was so good! A little sharp, I look forward to trying it again with a shallot. We have so much mint in our garden, I jumped on this and will definitely make again. The only other substitution was fat free greek yogurt, oh and I had no coriander.

This was so easy to make. I think it would be great as a "gyro" type sandwich on a bun or pita. I didn't read the recipe carefully and added the mint salad to the yogurt sauce. Was still really good.

I didn't have ingredients for the mint salad on hand, but made everything else roughly according to the recipe and it was wonderful -- moderately picky bf loved it too. I added the zest of the lemon to the marinade and yogurt sauce, subbed ras al hanout for the spice mixture in the recipe and served the chicken and sauce over a simple sweet potato/onion hash.

Delicious and easy! Made it on a grill pan

Yum! Really tasty and actually takes only the amount of time to make that the recipe says it will. We don't have a grill, but this worked just as well on a grill pan. We also followed the other reviewers' suggestions of adding garlic and slicing the chicken lengthwise in advance. If you're using a grill pan, it helps to drain some of the liquid out as you're cooking.

I usually make this with drumsticks, and it's always a hit at potlucks and parties. The one thing lacking from the recipe is garlic--I add 5 cloves.

Excellent recipe -- one of my go-tos for the grill. Have made at least five times and served to company with consistently great results. I slice the chicken breasts lengthwise to increase surface area exposed to yummy marinade and to expedite grilling. Recipe tasty as written, but even better with the addition of four or five cloves of crushed garlic. Great with grilled flatbread, cucumbers, and rice.

I love this recipe I served it with Indian food and it was a great combo. I did not add the mint. My guests loved it and there were no leftovers

This is the BEST recipe I have made from epicurious. It was easy and quick, I made it with stuff I had on hand, and the taste was out of this world. The only change was due to a lack of shallots, so I just sprinkled mint over the yogurt sauce and chicken at the end. Absolutely delicious and it will turn into another easy way to impress guest.

I added one cucumber, sans seeds, to the mint salad. This recipe has been very popular in our househould and among friends.

Fast, simple, delicious!

this is in my rotation. I like to eat it stuffed in a pita with rice pilaf, a salad and I usually ditch the mint salsa. My husband & I don't really like it and it's super tasty w/out it. perfect for summer. yum - making it again tonight!

Delish! And easy. Husband and 2 teenage daughters loved it - the yogurt sauce and mint salad over the top are a perfect complement to the flavorful chicken. Saving to make for dinner guest next time.

I substituted Garam Marsala for the individual spices.

This is so delicious and easy. I made it for a big party and got tons of compliments and requests for the recipe. I've made it many times since and can't believe how flavorful the marinade makes the chicken after just a short time marinating. My kids say it's their favorite chicken (although they skip the salsa on top). One for the recipe box.

Very delicious! I agree with the other reviewers: do not skip the mint and shallot topping. It really completes the dish. I followed the recipe exactly but used boneless skinless chicken thighs instead. We served it on brown rice with grilled red peppers and onions. The chicken was moist and the flavor combinations were perfect. Will be making again and again

Wonderful. Results in delicious, moist chicken. Made for kebabs with bell peppers and onions. Everyone at the BBQ loved it, but I would put half the amount of salt in the marinade. Maybe with Kosher or sea salt 2 tsp is correct, but with fine sea salt I found it to be too much.

My family loves this recipe. the chicken is moist and flavorful. and by itself is very good, but the addition of the yogurt sauce and mint salad brings it from good to exceptional!

delicious. although skeptical at first, i agree with the other reviews - the mint/shallot/oil combination should not be skipped. i think next time i'll reserve a bit of the yogurt marinade before adding the chicken to use as the sauce.

This is delicious surprise. I was confused by the final yogurt and mint shallot topping until I tasted and realized it made the dish. Do NOT do away with the last step.

I've made several changes to suit our taste. Actually fused this recipe with "easy chicken masala" recipe on this website because I didn't have the garam masala spice called for. Because I didn't have time to marinate, I used the spices called for in this recipe in one cup of yogurt (nonfat greek style). Omitted the lemon juice and the yogurt sauce, while I added two cloves of garlic and about 1/4 cup of cilantro. I baked the chicken on a bed of 1 inch slices of onions for 1hr at 400 degrees. Result was flavorful, easy recipe, without even the yogurt-y taste for my picky boyfriend who hates yogurt.

Not the worst but not the best. Tartness of yogurt dressing with the lemon juice was a bit overpowering. Maybe a greek/honey yogurt would be better than plain. Marinade for the chicken was good.

Super easy and delicious, great spring meal on the grill. We were in a hurry and substituted some of the spices, left our coriander etc. We also didn't have enough plain yogurt for the dressing part at the end but used a Greek/honey variety which worked out really well. Next time I could see consolidating the last two steps (the mint salad and the dressing).

My goodness - this is delicious. I too incorporated the mint (also the shallots) into the marinade because I misread the recipe, but I think it enhanced the flavour! The cinnamon is a very nice touch to the marinade. I had it with a quinoa salad mixed with asparagus and pinenuts, with a sprinkling of tabasco. Sublime.

This is wonderful! I also use it on pork tenderloin that I slice into 1-2 inch "steaks" that I then simply throw on the grill. quite yummy.

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Grilled Yogurt-Marinated Leg of Lamb

Let the yogurt work its marinade magic overnight in this stunning main course. Look for a small butterflied boneless leg of lamb at your supermarket, or ask your butcher to butterfly one for you.

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Ingredients

1. • 2 cups whole-milk yogurt, divided
   • 1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend
   • 5 large garlic cloves, minced, divided
   • 1 teaspoon kosher salt plus more for seasoning
   • 1 teaspoon freshly ground black pepper plus more for seasoning
   • 1/4 cup extra-virgin olive oil
   • 2 tablespoons fresh lemon juice
   • 1 4-5 pound butterflied leg of lamb, opened like a book
   • 4 lemons, halved

Preparation

1. 1. Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
   2. Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.

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I've grilled dozens of legs of lamb and found this one to be okay but unremarkable. Like another reviewer, I found the exterior texture mushy after marinating 24 hours, which isn't surprising since acids break down meat. I'd recommend only 8 hours of marinating. More important I simply didn't find the flavor that remarkable compared to my favorite lamb marinade of olive oil, garlic, salt, thyme, and oregano from the classic "yellow" Gourmet cookbook. (If you don't have that cookbook grab it used!) And the flavor certainly doesn't pair with wines as well. I did find the marinade mellowed the lamb flavor so this might be a good choice for people who don't eat much lamb and find it too strongly flavored.

This is delicious. All the positive comments below, and more. Grill the lemons - they had such a great flavor. The yogurt sauce over it, yum! We charred the outside, just a bit (like the photo) and I would recommend that. It gave the succulent meat the right balance from the grill to the marinade. Make this dish, you won't regret it

In a word: Divine! I couldn't find the seasoning that was called for so I used a combination of fresh rosemary and thyme with dry sage. I would recommend that you wipe off the marinade before placing it on your grill, I found that it browns much better. The science behind the enzymes in the yogurt tenderizing the meat is pure magic. This gives the cut a consistent tender texture. Also I used a low heat on the grill so as to minimize the flare-ups which means my over all cooking time ran around 28 minutes. Lastly, I didn't hesitate trimming off thinner sections of the butterflied lamb so they didn't over cook.

Do you wipe off the yogurt before roasting?

This lamb was outstanding. I didn't have time to marinate it for 24 hours; I could only marinate it for 4 hours. It was still very delicious and can't wait to try it again.

I cooked this for my Armenian grandparents and they loved it! I let it marinate for 24 hours and did not have and did any problems with is being mushy. Everything about it was great- and absolutely do not leave out the grilled lemons. Not everyone used the extra sauce, but the lemons really added something special.

Made as written, the flavor was wonderful, however, after 24 hours of marinating, the outside of the meat was "mushy". Everyone loved it and had seconds. I'll be transforming the leftovers into a curry dish. I'd make it again but not marinate as long.

Positively delicious! Served with the Bon Appetit salad recommended by another poster. Also a 30-year-old baked rice recipe, which is easy and good. And grilled asparagus. I almost tripled the sauce recipe; next time, I'll just double it.

Great taste. I just had a bit of problem grilling, because of the thickness of the meat. Next Time I would cut in half for more consistency in doneness. Made it for Easter and everyone loved it.

I've had grilled lamb for years for Easter dinner, but thought I'd give this recipe a try. WOW. The spices and yogurt added so much to the lamb and having the extra sauce on the side was fantastic. Don't forget to grill the lemons. They are not only a pretty garnish, but brightened the lamb as well. Servered with grilled asparagus and roasted potatoes with garlic and rosemary. Memorable meal.

As an avowed lamb hater I originally made this for my husband. but I have to say it converted me to a lamb lover! It was fabulous! I agree with previous posts about trimming fat and allowing it to marinade for as long as possible-we did 24 hours. Also agree about making a lot of sauce. ground my own Tabil blend with the accompanying recipie. This will be a keeper made for many spring and summer nights to come.

I agree with other 4 forkers over here. This is a winner recipe! Guests loved it and were asking for the more. Pair it with Greek red wine if you can. Make LOTS of sauce, it goes fast and you will want more. If you start with a nice fresh cut of lamb then you can trim all or most of the fat to avoid flare-ups. Also, the longer you marinate the better, so prepare it the day before cooking if you can. If you have a hard time finding Tabil spice, make your own. Tabil Seasoning Tunisian/Turkish seasoning. Use ground spices: 1 tablespoon coriander seed 1 teaspoon caraway seed 1/4 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1/8 teaspoon curry powder

Pro: OUTSTANDING Con: Because it tasted so great by itself we didn't use the extra yogurt to dip it in afterward, so I was left with a lot of it.

This is honestly one of the best recipes ever. Only thing I did differently was use lamb loin chops (1 per person) instead of a butterflied leg. Held the fat on the loin together with a skewer as the yogurt kind broke it down. You MUST include the grilled the lemons! This is incredible.

Made this for a Moroccan Dinner Party with a Toasted Quinoa Pilaf, and roasted root veggies. Got rave reviews. I grilled to get a nice char, then finished it by roasting it to the correct temp. Flavorful. Make sure you get the mediterranean(not greek) yogurt for a less thick consistency. The sauce is crucial.

This was delicious! This best part was that the kids even scarfed it down!

Absolutely loved it!

For those that don't like Lamb, it's because they haven't tried THIS recipe. Normally I make my own adjustments, but this one is PERFECT!! We marinaded for a full 18 hours before grilling to rare-med rare and had it with the Mint-Cucumber-Tomato salad that was in Bon Appetit! Grill some flatbreads, serve with Mint Tea (use Fresh mint if you can)and you have a great meal. Next we're trying these on Kebabs!!

Absolutely delicious, will be my go-to recipe for lamb. Used local Cardrona Merino lamb (from Central Otago, New Zealand) and it was wonderfully tender and flavoursome. I must admit that I did up the chilli in the Tabil spice blend, purely for personal preference. I also added 1 tbsp fresh mint, chopped, to the yoghurt sauce.

I made this for a slightly different Sunday lunch, and it was wonderful! The lamb was so moist and full of flavour, and the timings worked out perfectly for the right amount of pink. Living in England we don't really get the weather for cooking outside often enough, so couldn't use a grill, but we cooked it directly on the rack in the oven (Gas mark 7/220 celsius, 450f) for about half an hour and and it worked perfectly. Served with wild rice and a beetroot salad it was a perfect 'summer' sunday lunch! Planning to make it next week too!

Amazing. this lamb was EXCELLENT! meet tender and flavours so light . hmmm. can't wait to buy more lamb again :)

WOW. I used lamb loin chops instead, and though it might have been the incredible quality of meat from my butcher shop, this recipe was damn AMAZING. The yogurt really tenderized the lamb overnight. We pretty much scraped off a good portion of the marinade before we set them on the grill. I feared flare ups and charring, and everything turned out wonderfully.

Wow. This marinade resulted in the first ever lamb recipe that Mr has been enthusiastic about! I didn't grill; I instead used a bone-in shoulder roast, marinated for 24 hrs and then plunked in the oven @ 450 for 30 then 275 for another 2-2.5 hrs. Served it with the spiced yogurt sauce & killer cuke+tom+feta recipe that was in this month's BA mag. Aw yeah.

This was excellent. The Tabil Spice Blend was so good w/the yogurt and perfect with the lamb. I used a bone-in leg instead of butterflying but followed the directions otherwise. It could not have been more simple or more delicious. I'll def make this again.

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