Turkish Marinade

Gulfcoastguy

Recently I bought a book by Steven Raichlen titled "Barbecue Sauces Rubs and Marinades".

I decided to start with one of the easier ones in the book "Turkish Garlic-Yogurt Marinade"

It has 

2 cups greek style whole milk yogurt
1/2 cup extra virgin olive oil
3 tablespoons extra virgin olive oil
3 cloves garlic peeled and minced
1 medium onion, peeled and diced fine
1 teaspoon kosher or sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes

It is highly recommended for lamb(lamb kebobs), and also chicken and beef. I have a half breast of turkey marinating now since that was what I had on hand. If I can catch a 3 hour break in the monsoons tomorrow I'll put it in the Egg. 

They also have variations called Persian Saffron Yogurt Marinade and Indian Tandoori Marinade with increasing numbers of ingredients and costs in that order. 

YukonRon

Curious as to how this turned out. I would think that would be killer for kebabs.
I noticed you had 2 different quantities for evoo listed, any reason?

gdenby

I'd expect it to be pretty good. I've done a yogurt and curry marinade on rabbit that was quite good, and a buttermilk and nutmeg one for pork. The lactobacillus cultures in the yogurt and buttermilk add both their own flavors and others from starting to ferment the meat. And the meat becomes more tender.

Gulfcoastguy

Because that should have been 3 tablespoons fresh lemon juice. To late to edit it I think.

YukonRon

@Gulfcoastguy
Thank you, will use.

Skiddymarker

If you leave out the yogurt, you basically have a souvlaki marinade - which when I think about it find it interesting this is called a "Turkish" marinade when the only named ingredient is Greek.....

Eggcelsior

Skiddymarker said:

If you leave out the yogurt, you basically have a souvlaki marinade - which when I think about it find it interesting this is called a "Turkish" marinade when the only named ingredient is Greek.....

Well, the Greeks shared more than just a horse with the Trojans, it seems.

Gulfcoastguy

I guess they could have said to take yogurt and drain the excess water out of it using a coffee filter and strainer, this is what another recipe told me to do if I couldn't find Greek style yogurt. That is the only difference between Greek style and regular yogurt after all. Grocery stores saved us that trouble though. It reminds me that at one time The slang in England for a condom was a French Letter and in France they used the term English Hat.

Gulfcoastguy

My version of turkey breast under a brick without getting fancy. A floor till wit a spare brick on it. 

Gulfcoastguy

Finished product, now resting off the egg.

Gulfcoastguy

Btw notice my fancy raised grid.

Gulfcoastguy

Very tender and delicious. Will definitely repeat with different meats.

Boileregger

I've done that marinade on beef kebabs and it is great.  Thanks for reminding me.

Gulfcoastguy

Thanks for the idea. I wonder if pork tenderloin kebabs would do? I have poor luck with beef.

YukonRon

Tried this last night. Delicious. Thank you for posting

Gulfcoastguy

You are welcome. Have a good week.

Gulfcoastguy

Doing a rerun of this with a half a turkey tomorrow. Same marinade but I used one of my dehydrated habaneros from last years garden in place of the red pepper flakes.

caliking

That sounds like a tasty marinade. But... moar garlic!!

my own preference is to not marinade too long with acids in the mix (yogurt, lemon juice) for poultry. Four hours or so does it for me. Otherwise, I feel the meat texture suffers. Beef would probably be ok overnight. 

And in theory, there is some concern that a regular brick may spall in a grill.  I usually wrap them in foil, so that any mishap will be contained. 

I bet the habaneros will kick it up a notch. Looking forward to v2

Gulfcoastguy

Yes and they were hotter than the average habanero when I used them. I seem to like the texture and they were big garlic cloves but I will let you know how they turn out. The spacer bricks are actually concrete pave stones and I have used them for about ten years spall free.