chicken , lamb , yogurt , oregano
Greek yogurt, lemon, garlic, and oregano create a thick, tangy marinade for chicken and lamb. Pair the grilled meat with cucumber salad, warm pita, or grilled vegetables.
Ingredients
- 1 cup plain whole-milk Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
Makes: about 1 1/4 cups, enough for about 2 pounds of chicken or lamb · Prep Time: 10 min · Marinating Time: chicken or lamb 4-12 hours
Directions
Stir the yogurt, olive oil, lemon juice, and lemon zest together in a bowl.
Mix in the garlic, oregano, salt, and pepper.
Place the chicken or lamb in a food-safe resealable bag or covered glass container.
Add the marinade and turn until evenly coated.
Refrigerate for 4-12 hours.
Remove the meat and scrape off thick excess yogurt, leaving a thin coating. Discard the used marinade.
Grill on clean, lightly oiled grates until cooked through, checking with a food thermometer.
Marinade safety: Always marinate in the refrigerator at 40°F or below. Reserve any finishing sauce before adding raw meat. Discard used marinade. Cook poultry to 165°F; whole cuts of beef, pork, and lamb to at least 145°F followed by a three-minute rest; and seafood to 145°F.
