| 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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