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    Tandoori Marinade


    Source of Recipe


    "Marinades, The Secret of Great Grilling," by Melanie Barnard

    1 cup plain low-fat yogurt
    2 tablespoons fresh lemon juice
    1 small onion -- chopped
    3 tablespoons fresh ginger -- finely chopped
    4 garlic cloves -- minced
    1 teaspoon ground cumin
    1 teaspoon ground turmeric
    3/4 teaspoon ground coriander
    3/4 teaspoon ground allspice
    3/4 teaspoon ground cinnamon
    3/4 teaspoon salt
    1/2 teaspoon cayenne
    1/8 teaspoon ground cloves

    In a small bowl, stir together all of the ingredients. Cut boneless chicken or pork into 1 1/2- to 2-inch chunks, and cut vegetables into similar size pieces or thick slices.

    Place the chicken, pork, or vegetables in a shallow glass or ceramic dish. Add the marinade, stirring to coat. Cover and refrigerate, stirring food occasionally, 1 to 2 hours for chicken or pork, or 10 minutes for vegetables.

    Makes 1 1/2 cups

    Note: This makes enough marinade for 2 pounds of skinless, boneless chicken or pork and/or vegetable kebabs.

    Source: "Marinades, The Secret of Great Grilling," by Melanie Barnard

    Typed for you by Judi Mae Phelps.
 

 

 

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