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Marinade for souvlaki or tandoori Recipe

Greek / Indian · Marinade · 10 min total

This versatile yogurt-based marinade works beautifully for both Greek souvlaki and Indian tandoori dishes, infusing chicken, lamb, or paneer with tangy, aromatic flavors.

Ingredients

• 1 cup plain full-fat yogurt
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon salt

Instructions

1. In a medium bowl, whisk together yogurt, lemon juice, and olive oil until smooth.
2. Add minced garlic, grated ginger, cumin, paprika, coriander, turmeric, cayenne (if using), and salt. Stir until well combined.
3. Use immediately or refrigerate in an airtight container for up to 3 days. For best results, marinate protein for at least 2 hours or overnight.

Tips

• For souvlaki, add 1 teaspoon dried oregano and omit ginger and turmeric.
• For tandoori, add 1 teaspoon garam masala and 1/2 teaspoon red food coloring (optional).
• Leftover marinade can be used as a sauce if boiled for 2 minutes.
• Works well with chicken thighs, lamb cubes, shrimp, or paneer.

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