Turmeric Yogurt Marinade

Turmeric Yogurt Marinade

Tangy yogurt and warm turmeric tenderize meat while building a golden, spiced crust.

Total 10 min Makes 16 oz Calories 45/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This marinade blends thick yogurt with turmeric, garlic, and ginger to tenderize chicken, lamb, or paneer while infusing a warm, earthy flavor. The lactic acid in the yogurt breaks down proteins gently, keeping grilled or roasted meats moist, and the turmeric lends a golden hue reminiscent of tandoori-style cooking. Use it for weeknight dinners or as a prep step before weekend grilling.

Ingredients

  • 1 1/2 cups plain whole-milk yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Method

  1. In a medium bowl, whisk together the yogurt, lemon juice, and olive oil until smooth.

  2. Add the minced garlic, grated ginger, turmeric, cumin, coriander, cayenne, salt, and black pepper. Whisk until fully combined and the mixture is uniformly golden.

  3. Use immediately to coat meat, poultry, seafood, or paneer, or transfer to an airtight container and refrigerate until ready to use.

  4. Marinate the protein in the refrigerator, covered, for at least 2 hours or up to overnight for deeper flavor.

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    Turmeric Yogurt Marinade

    This marinade blends thick yogurt with turmeric, garlic, and ginger to tenderize chicken, lamb, or paneer while infusing a warm, earthy flavor. The lactic acid in the yogurt breaks down proteins gently, keeping grilled or roasted meats moist, and the turmeric lends a golden hue reminiscent of tandoori-style cooking. Use it for weeknight dinners or as a prep step before weekend grilling.

    10 min 16 oz 45 cal

    Ingredients

    • 1 1/2 cups plain whole-milk yogurt
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons olive oil
    • 4 garlic cloves, minced
    • 1 tablespoon fresh ginger, grated
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon cayenne pepper
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon freshly ground black pepper

    Method

    1. 1

      In a medium bowl, whisk together the yogurt, lemon juice, and olive oil until smooth.

    2. 2

      Add the minced garlic, grated ginger, turmeric, cumin, coriander, cayenne, salt, and black pepper. Whisk until fully combined and the mixture is uniformly golden.

    3. 3

      Use immediately to coat meat, poultry, seafood, or paneer, or transfer to an airtight container and refrigerate until ready to use.

    4. 4

      Marinate the protein in the refrigerator, covered, for at least 2 hours or up to overnight for deeper flavor.