Tangy, smoky, and easy to prepare
“This marinade works especially well for chicken and lamb,” says New York City–based recipe developer Laura Rege. For those proteins, marinate for 30 minutes to two hours. Greek yogurt brings both tanginess and fat to the dish, while helping to tenderize the meat before cooking. Smoked and sweet paprika add a flavor reminiscent of barbecue sauce (but without all the sugar). This creation also makes an excellent sauce for the meat, so save some for serving.
Makes 1½ cups (for about 1½ pounds of protein or vegetables, plus more for serving)
Ingredients
Directions
Step 1
In a large glass or ceramic bowl or dish, stir together all the ingredients. Set aside half of the marinade for serving, cover, and refrigerate. Add vegetables or protein to the original bowl, flipping a few times for even marination.
Step 2
Before cooking, brush excess marinade off vegetables or protein and season lightly with salt and pepper. After cooking, garnish with more Aleppo pepper and serve with reserved yogurt sauce.