Especially good on lamb or tougher cuts of beef,
this marinade does tenderizing wonders while adding rich Greek flavors.
Let the grill do the rest!
2 cups Plain Mountain High Yoghurt
3 garlic cloves, minced
1 teaspoon minced fresh mint leaves
2 tablespoons minced fresh parsley
1 tablespoon minced fresh rosemary
Juice of 2 lemons
2 teaspoons salt
1 tablespoon olive oil
In a medium glass or ceramic bowl, mix all ingredients together. Pour into a gallon freezer bag with zipper closure and use as a marinade for up to 1½ pounds of lamb or beef.
Place zippered bag in a bowl in refrigerator. Marinate for 4 to 6 hours, turning occasionally to ensure all pieces get covered. Shake off any excess marinade before grilling or broiling meat as desired.
2 cups Plain Mountain High Yoghurt
