Recipe courtesy of National Dairy Council Ambassador Andrew Dole, MS, RDN, CSSD, CEC, USAT
Photo source: Dairygood.org

 

Ingredients:

  • 1 cup plain yogurt (fat level of choice)
  • Juice of 1 orange (or 2 lemons), freshly squeezed
  • Zest of orange or lemon
  • 2 tablespoons canola or avocado oil
  • 3 cloves crushed and minced garlic
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • 2 teaspoons dark chili powder
  • 2 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon togarashi (optional)

 

 

Directions:

  1. Zest the orange or lemon before squeezing.
  2. Combine all the ingredients together and mix well.
  3. Use to marinate meat while refrigerated for a minimum of 2 hours or over-night
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