Tamarind-Yogurt Blender Marinade
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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
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
Comments 0 RatingsTamarind-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
- 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
-
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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