Tandoori Spice Marinade

This Indian-inspired marinade will add a spicy kick to beef, lamb, pork or chicken. For the best flavor, grind whole spices just before using. Be sure to use a nonreactive dish when marinating the food.

Ingredients:

  • 1 cup whole-milk or low-fat plain yogurt
  • 2 Tbs. fresh lemon juice
  • 3 Tbs. peeled and chopped fresh ginger
  • 2 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1 tsp. salt
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cayenne pepper
  • 1/4 tsp. ground cloves
  • 3 garlic cloves, finely chopped

Directions:

In a bowl, stir together the yogurt, lemon juice, ginger, cumin, turmeric, coriander, salt, cinnamon, allspice, cayenne, cloves and garlic. Coat the food and refrigerate for at least 1 hour or up to 4 hours. Makes enough for 2 1/2 to 3 lb. of meat.

Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).