Yoghurt & garlic

Yoghurt och vitlök

For lamb and chicken thighs, overnight at most

You need
  • 2½ dl plain yoghurt, Turkish or Greek
  • 4 garlic cloves, grated
  • 2 msk lemon juice
  • 2 msk olive oil
  • 2 tsk coarse salt
  • 1 tsk ground cumin
  • 1 tsk sweet paprika

The gentlest acid there is. Yoghurt softens the surface slowly, where lemon on its own would turn it chalky, and the milk in it browns on the fire.

Coat the meat all over in a covered dish. Four hours at least, and overnight at most for chicken thighs or a butterflied leg of lamb. Past that the outside goes soft and mealy.

Wipe off the excess before it goes on. A thick coat burns long before the meat is done; a thin one chars at the edges, which is the point.

Marinate in the fridge at 4 °C or below, never on the counter. A marinade raw meat has sat in is never served as a sauce unless you bring it to a rolling boil first.Livsmedelsverket