| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Turkish | July 1995 | 1 | servings | |
INGREDIENTS
| 1 | c | Plain yogurt |
| 2 | tb | Fresh lemon juice |
| 1 | ts | Grated lemon peel |
| 1 | c | Chopped fresh mint |
| 2 | lg | Garlic cloves; minced |
| 1 | ts | Salt |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Cayenne pepper |
| 1/4 | ts | Ground allspice |
INSTRUCTIONS
Whisk yogurt, lemon juice and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne and allspice. (Can be made 1 day ahead. Cover; chill.) Marinate lamb or chicken in half of marinade at least 1 hour or up to 4 hours in refrigerator. Remove from marinade, leaving thin coating of marinade on lamb or chicken. Grill. Passing remaining half of marinade separately. Makes about 1 1/2 cups. Bon Appetit July 1995 Converted by MC_Buster. Per serving: 215 Calories (kcal); 9g Total Fat; (34% calories from fat); 12g Protein; 26g Carbohydrate; 31mg Cholesterol; 2275mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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