You probably don’t want to think about raw meat and dairy together. There’s something that just seems, well, gross about the whole thing. But trust us: Marinating meat in yogurt will change your life. Well, maybe not change your life but...at least how you think about meat and dairy?. While acidic vinegar- or citrus-based marinades can toughen proteins like chicken breast to a rubbery consistency, yogurt slowly tenderizes them, resulting in meat that can practically be pulled apart by hand.
That’s because yogurt marinades also create a uniquely-textured and flavorful crust around proteins, regardless of marinating time. Like all marinades, yogurt will be the first thing to cook when your meat is exposed to heat. The sugar in traditional marinades is the first thing to caramelize, but in yogurt, it’s dairy that caramelizes initially. Instead of a crispy, golden brown texture, you’ll get something else entirely.
Our favorite cooking method for yogurt-marinated proteins is grilling—there's something incredibly alluring about the combo of caramelized yogurt and smoke—but a high-heat oven roast or pan sear will also get the job done. It’s really up to you . And if you’re wondering what yogurt to use, we can help. Plain, unstrained yogurt is best . You can use
, but since it contains less moisture, you’ll need to loosen it with a little lemon juice or vinegar to properly coat your protein.Now, you just need to decide what flavor profile you’re going for. Mixing in some ginger and lemongrass works beautifully. Taking a more Middle Eastern route, with cumin, ground chiles, garlic, and fresh herbs, is always a solid move. At the end of the day, the same flavor profiles you’d use with regular beef, lamb, chicken and pork marinades work with yogurt.
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