Tandoori Spice Marinade
This Indian-inspired marinade will add a spicy kick to beef, lamb, pork or chicken. For the best flavor, grind whole spices just before using. Be sure to use a nonreactive dish when marinating the food.
Ingredients
- 1 cup whole-milk or low-fat plain yogurt
- 2 Tbs. fresh lemon juice
- 3 Tbs. peeled and chopped fresh ginger
- 2 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 tsp. ground coriander
- 1 tsp. salt
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/2 tsp. ground cayenne pepper
- 1/4 tsp. ground cloves
- 3 garlic cloves, finely chopped
Directions
In a bowl, stir together the yogurt, lemon juice, ginger, cumin, turmeric, coriander, salt, cinnamon, allspice, cayenne, cloves and garlic. Coat the food and refrigerate for at least 1 hour or up to 4 hours. Makes enough for 2 1/2 to 3 lb. of meat.
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).