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Tamarind-Yogurt Blender Marinade

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Credit: Food Styling: Amelia Rampe

Yogurt is one of my favorite ingredients to add to marinades. Not only does it gently tenderize the meat (making it extra juicy), but it also adds a bit of tang — and when the milk solids caramelize during the cooking process, it gives whatever you’re making the tastiest, crispiest crust.

Here, I’ve paired yogurt with chopped shallot, a generous amount of garlic, and tamarind , a soft brown fruit that grows in pods. The tamarind tree is native to Africa, although the ingredient is ubiquitous in a lot of Southeast Asian cuisine, from India to the Philippines. It adds bright, citrusy flavor to this all-purpose marinade, and can be used in sweet applications as well.

Read more : Why Greek Yogurt Makes a Great Chicken Marinade

Credit: Food Styling: Amelia Rampe

My Favorite Way to Use This Marinade

While this marinade tastes great on any protein, I especially love it on lamb chops . I recommend marinating the lamb for at least 30 minutes, or up to overnight. You could also use it as the base for a quick shawarma marinade.

While it’s tasty as is, lemongrass, ginger, and cilantro would all be great flavor-boosters here. You could also swap in different spices, such as turmeric, cumin, or coriander.

More Ways to Use Tamarind in Your Cooking

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Tamarind-Yogurt Blender Marinade

Yield Makes 1 1/2 cups

Prep time 5 minutes

• alcohol-free
• egg-free
• kidney-friendly
• peanut-free
• low-potassium
• pork-free
• pescatarian
• gluten-free
• tree-nut-free
• red-meat-free
• low-carb
• fish-free
• vegetarian
• shellfish-free
• sugar-conscious
• soy-free
• wheat-free

Per serving, based on 4 servings. (% daily value)

• Calories 201
• Fat 17.9 g (27.5%)
• Saturated 3.3 g (16.6%)
• Carbs 5.9 g (2.0%)
• Fiber 0.5 g (2.0%)
• Sugars 3.5 g
• Protein 5.7 g (11.4%)
• Sodium 224.7 mg (9.4%)

Ingredients

• 1/2

  small shallot

• 4 cloves

  garlic

• 1 cup

  full-fat plain Greek yogurt

• 1/4 cup

  vegetable oil

• 1 tablespoon

  tamarind paste or concentrate

• 1 teaspoon

  garam masala

• Kosher salt

• Freshly ground black pepper

Instructions

1. Coarsely chop 1/2 small shallot. Add the shallot, 4 garlic cloves, 1 cup Greek yogurt, 1/4 cup vegetable oil, 1 tablespoon tamarind paste, and 1 teaspoon garam masala to a blender. Blend until smooth. Taste and season with kosher salt and black pepper as needed.

Recipe Notes

Storage: The marinade can be refrigerated in an airtight container up to 4 days.

Amelia Rampe

Studio Food Editor

Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and current Studio Food Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.

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Source : food