yogurt marinade

Recipe video above. The marinade for the chicken is so sensational that I use it even when I&#x27;m not making Gyros! This is fantastic for entertaining because you can just lay it all out for guests to help themselves. The smell when the chicken is cooking is incredible - you can really smell the oregano and garlic!

Greek Chicken Gyros with Tzaziki

chicken thigh

garlic (, minced (~ 3 tsp))

tbsp white wine vinegar ((or red wine

lemon juice

tbsp extra virgin olive oil

tbsp Greek yogurt (, preferably full fat)

oregano

salt

Black pepper

cucumbers ((to make

Greek yoghurt (, preferably full fat)

garlic (, minced)

tsp salt

tomatoes (, desseeded and diced)

cucumbers (, diced)

red spanish onion (, peeled and finely chopped)

parsley leaves ((optional))

Salt and pepper

pita breads or flat breads

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.

Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

Make the Tzatziki

Combine ingredients in a bowl.

Salad

Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.

Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).

Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

Cook Chicken

If your chicken thighs are large, you may need to cut them. Mine were small.

Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.

Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.

I prefer to lay everything out on a table and let everyone help themselves.

Assemble Gyros

These easy and delectable grilled lamb chops with spiced yogurt are the perfect grilling recipe for a special occasion.

Egyptian Grilled Lamb Chops With Spiced Yogurt

lamb chops

plain Greek yogurt

garlic (finely grated)

Salt and pepper (to taste)

cumin

turmeric

allspice

coriander (optional)

parsley

Egyptian Grilled Lamb Chops with Spiced Yogurt

Season lamb chops with salt and pepper.

Combine yogurt, lemon juice, and garlic in a medium bowl; season with salt and pepper. Set aside 1/2 cup of the yogurt mixture in a small bowl for serving. Stir cumin, coriander, turmeric, and allspice into remaining yogurt mixture.

Coat evenly all sides of chops with spiced yogurt mixture (avoiding the bone). Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.

Preheat grill to medium-high heat. Wipe off excess marinade from lamb chops, discarding any remaining yogurt marinade. Grill to desired doneness, about 3-4 minutes per side for medium. Sprinkle the lamb chops with fresh parsley and serve with reserved yogurt mixture.

Ready to take your chicken dinner to a whole new level of delicious? The secret to tender, succulent, flavor packed chicken is in this yogurt chicken marinade. Made with whole milk yogurt, citrus, and extra virgin olive oil, with loads of Mediterranean flavors from garlic, spices, and fresh herbs.

BEST Chicken Marinade Recipe (W/ Video)

½ cup Stonyfield Organic Whole Milk Yogurt

lemons

lemon

Extra virgin olive oil

garlic cloves, minced

tsp Dry Oregano

tsp Dry mint

tsp Cumin

Coriander

Paprika

Nutmeg

Kosher salt and black pepper

parsley,

lb boneless chicken breast cutlets (see notes)

Prepare the yogurt marinade

Place yogurt, lemon juice, lemon zest and extra virgin olive oil in a mixing bowl or large measuring cup like this one. Add garlic, dried oregano and mint, cumin, coriander, paprika, and nutmeg. Season with kosher salt and black pepper to taste (a large pinch to your liking). Finally, add in fresh chopped parsley.

Give everything a good whisk or mix until the marinade is well combined.

Marinate the chicken

Place chicken pieces in large (gallon size) zip-top bag. Pour the marinade on top. Zip the bag shut. Massage the bag so that the chicken is well-coated with the marinade. Place the bag on a baking sheet so that the chicken sits flat in a single layer in the bag. Refrigerate for 2 hours or overnight (if you don’t have the time, even 30 minutes will make a difference.)

When ready, remove chicken from the bag, and before you cook it, give it just a bit of a shake to remove excess marinade. You have several options for cooking. In this recipe, I pan-seared the chicken (but you can grill or bake as well.)

Pan-cooked chicken cutlets

Heat 2 to 3 tbsp extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done.

For grilled chicken breast cutlets

Heat an outdoor grill to medium-high and be sure to oil the grates very well. Grill chicken for 5 minutes on one side, then turn over and cook another 3 to 5 minutes or until chicken is fully done (internal temperature should register 165 degrees F.)

For baked chicken breast cutlets

Heat oven to 400 degrees F. Brush a baking dish with some extra virgin olive oil (make sure there is enough oil so the chicken does not stick.) Arrange chicken in one single layer (do not crowd.) Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breast cutlets. Remove from heat. Let chicken breasts rest (cover with foil or another pan) for 5 minutes or so.

I always struggle with making a good chicken, but thanks to this recipe it never fails again! Always so soft and juicy! I cut the chicken breast in cubes, marinate for a couple of hours or a day and cook in the pan on medium heat. So delicious!

I made this as instructed in the recipe.  It tasted so bland and like plain yogurt. 

I made this because I wanted to try a different marinate as opposed to italian dressing. I didn't have the yogurt, so I used almond milk. I used bone-in chicken breasts and I cooked it in my air fryer. It was so moist and  juice and FULL of flavor. This was one of the BEST marinades. I must admit, I used dried herbs (because thats what I had on hand) instead of fresh, but the flavor was phenomenol. All the herb flavors came through. Definitly a go to recipe from now on.?

This was absolutely delicious!  I didn’t have all the spices so I just substituted with what I did have. The yogurt makes the chicken tender and adds a lot of flavor. I will be making this often.

I made this for family that came to visit, what a hit!! My Aunt said it’s to die for &amp; she is right!! I will be making this all the time now! Thank you so much for sharing ?

This really is delicious. Made  boneless chicken thighs and cook on the charcoal grill then served with tzatziki sauce.

I made this last week and my husband grilled the chicken.  It was phenomenal!  The chicken was so tender and moist. You mention potentially using harissa in the marinade.  How much would you use with the yogurt?  (Its tour harissa recipe which is out of this world!)

https://www.youtube.com/watch?v=daxUp_dMAwE

I have the best chicken marinade recipe for you today. Made with whole milk yogurt, citrus, extra virgin olive oil, and loads of Mediterranean flavors from garlic, fresh herbs, and spices. 

FULL RECIPE 👉 http://bit.ly/TMD-Chicken-Marinade
SPICES AND GREEK OLIVE OILS: 👉 http://bit.ly/TMD-Shop

INGREDIENTS
✅ 1 ½ cup Stonyfield Organic Whole Milk Yogurt
✅ Juice of 2 lemons
✅ Zest of 1 lemon
✅ ¼ cup Extra virgin olive oil  (I used Private Reserve Greek olive oil)
✅ 10 to 12 garlic cloves, minced
✅ 2 tsp Dry Oregano
✅ 2 tsp Dry mint
✅ 1 tsp Cumin
✅ 1 tsp Coriander
✅ 1 tsp Paprika
✅ ½ tsp Nutmeg
✅ Kosher salt and black pepper
✅ Large handful fresh parsley, chopped

BEST Chicken Marinade Recipe | The Mediterraneand Dish

Veggies needn't feel left out at barbecues with these Indian-spiced kebabs

Tikka skewers

tbsp tikka paste

tub yogurt

tsp cumin seeds

fresh root ginger

bag small new potatoes

paneer cheese,

red onions

red peppers

mango chutney

mint leaves, leaves picked

bag salad leaves

chapatis

Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.

To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.

Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.

Spiced Yogurt Chicken Marinade with Lime

chicken

unsweetened plain yogurt

onion (about ½ an onion)

lime

lime juice

garlic (grated

cayenne pepper

black pepper

Add the chicken to a bowl or large baking dish.

Combine all the marinade ingredients in a large bowl, whisking until smooth.

Pour the marinade over the chicken. Turn the chicken pieces over with a fork so that the marinade coats them evenly. Cover with plastic wrap. Alternatively, add the chicken to a zip-top freezer bag along with the marinade, and squish the bag with your hands to distribute. Refrigerate 2 hours or up to 24 hours.

When you&#39;re ready to cook, remove the chicken pieces from the marinade, shaking off and discarding any excess.

Cook the chicken according to your preference:

Preheat a grill to medium-high heat for direct grilling. Oil the grill racks (the yogurt tends to stick to the grates). Grill on a medium-hot grill about 5 minutes per side, until the chicken is cooked through.

Grilled chicken

Preheat the oven to broil, with the oven rack six inches from the heat source. Arrange the chicken on a rack set on top of a foil or parchment-lined sheet pan. Broil the chicken about 5-6 minutes per side, until the chicken is browned and cooked through.

Baked chicken

Heat 1-2 tablespoons oil in a large non-stick skillet over medium-high heat. Sear until golden brown, 3-4 minutes on each side. Lower the heat to medium, cover the pan and cook until the pieces are cooked through.

Stovetop

Hello there, love this marinade. I wanted to marinate over night but didn't know if I could because of the lemon? 

Thank you!

Easy Yogurt-Marinated Chicken made with grilled chicken thighs (or chicken breasts) made in a Greek yogurt marinade for the most tender chicken.

Yogurt-Marinated Chicken

1% plain Greek yogurt

olive oil

red wine vinegar

garlic (finely chopped)

kosher salt (plus

red pepper flakes (optional)

lbs boneless skinless chicken thighs (8 pieces total (fat trimmed))

parsley and lemon wedges (for serving)

greek yogurt

Ground Turmeric

red pepper

Red wine vinegar

In a large bowl, whisk together the yogurt, oil, vinegar, garlic, oregano, turmeric, salt, and red pepper flakes.

Add the chicken and stir to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours.

Preheat an outdoor grill or grill pan to medium-low heat (a cast iron skillet works too). Oil the grates or grill pan and sprinkle chicken with salt and pepper, to taste.

Grill the chicken about 5 to 7 minutes on each side until golden brown and cooked through in the center of the thickest part of the chicken.

Garnish with parsley and serve with lemon wedges.

To air fry the chicken, cook 400F about 5 to 7 minutes on each side.

Air Fryer Method

This chicken meal prep recipe has spice crusted and yogurt marinated chicken thighs served with roast spaghetti squash tossed with cheese and herbs.

Marinated Chicken Thighs with Roast Spaghetti Squash

1.5 teaspoons each of smoked paprika & cumin

chicken broth/stock

fresh flat leaf parsley (finely chopped)

Kosher salt

Grapeseed oil

non-fat greek yogurt(full fat if keto)

Couple cracks fresh black pepper

spaghetti squash (3-4 pounds)

cheese

herbs

pepitas or walnuts (roasted if desired)

½ a thinly sliced red chile

Pre-heat oven to 400 degrees F. Carefully cut the spaghetti squash in half from top to bottom. Watch the video below to see how I SAFELY do this. Scoop out all the seeds and place the squash cut side up on a sheet tray. Season the inside of the squash with 2 total teaspoons of oil, a generous pinch of salt, and a few cracks of pepper. Roast in the oven for 65-75 minutes, or until a small knife can pierce the squash and come out with ease. If it still feels hard or the knife doesn’t come out easily, cook it another 10-15 minutes. Remove from oven and let squash cool down.

While the squash is cooking, season the chicken thighs with cumin and smoked paprika on both sides, set aside. Make the yogurt marinade by combining all of the ingredients in a medium size bowl and check for seasoning. The flavor should be bright and tangy from the lemon and have a mild garlic taste, so adjust accordingly. Save ½ cup of marinade to use as a dipping sauce later. Place the spice rubbed chicken in a large zip top bag along with the remaining marinade. Squeeze the air out, and massage the chicken making sure it’s well coated in the marinade. Let sit at room temperature for 20 minutes or refrigerate for up to 2 hours.

When time to cook, wipe all of the marinade off the chicken and season both sides with a generous pinch of salt. Pre-heat a large cast iron pan over medium-high heat with 2 teaspoons of oil. Cook half of the chicken in the pan for 5 minutes, flip and cook another 5 minutes. Remove the chicken from the pan repeat this process with the second batch. Once the chicken goes in the pan, don’t touch it until it is time to flip, otherwise you wont get a nice crust. Once the second batch is done, remove from the pan and lower the heat to medium. Add the chicken stock, lemon zest, and juice to the pan and let it cook for 3 minutes. Turn the heat off, add the parsley, and mix well. Pour the pan sauce over the cooked chicken and set aside.

To finish the squash, use a fork the pull the squash into strands of spaghetti and place them in a large bowl. To see how to do this, watch the video below. Season the pulled squash with the grated cheese, lemon zest and juice, nuts, herbs, sliced chile, ¼ teaspoon salt, and a few cracks of pepper. Mix very well and check for seasoning. You may need more cheese or lemon juice.

Plate the chicken with the squash and use the leftover yogurt as a dipping sauce, enjoy! The chicken and squash will last in the fridge for 5 days or you can freeze the chicken for 2-3 months. The squash will not freeze well, it gets watery and mushy. When time to re-heat, take the lid off the container, cover with tin foil, and reheat in a 400 degree F oven for 10-12 minutes. If re-heating in the microwave, take the lid off, cover with a wet paper towel, and make sure not to re-heat too long or the chicken will dry out.

https://www.youtube.com/watch?v=3e6bhpH-xmA

I am hooking you guys up with some chicken meal prep that is perfect for weight loss. This recipe for chicken is a great recipe for weight loss because has juicy chicken and a low calorie cheesy spaghetti squash. Meal prep for weight loss has never tasted better with this low calorie spread and the squash is extremely healthy. It's easy to eat healthy recipes fort weight loss when they actually have lots of flavor. This recipe for losing weight can be done in 30 minutes of active cooking time and makes 5 meal prep containers for the week. it's such a great recipe for chicken that is perfect for a weight loss recipe. 

RECIPE & STORAGE INFO: https://goo.gl/T5UTf3
SUBSCRIBE: http://goo.gl/pWpsoq

Macros:
385 calories per meal
13.8 grams of fat per meal
11 grams of carbs per meal
54.2 grams of protein
2 grams of fiber per meal

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Skinny Meal Prep - Tasty Low Calorie Weight Loss Recipes For Chicken

Recipe video above. Nobody makes Tzatziki as good as your yiayia, but just in case you want to make one using actual measurements (rather than a little bit of this and a slosh of that!), here is my recipe. Use as a dip for vegetable sticks and warm pita bread, as a sauce for Gyros, Doner kebabs and chicken skewers, and dolloping on Greek baked chicken pieces.

Tzatziki

Lebanese cucumbers (Persian cucumbers)

Greek yoghurt (or Greek-style yogurt, preferably full fat)

dill

Deseed, shred and squeeze - Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in a tea towel and squeeze to remove excess liquid.

Mix - Place cucumber in a bowl. Add remaining ingredients then mix to combine.

Set aside for at least 20 minutes for the flavours to meld.

Use immediately or keep in an airtight container in the fridge for 3 days.

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The most viewed yogurt marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine