Yogurt Marinade and Tzatziki

Full fat yogurt has more body. If your yogurt is watery, drain it in a strainer to firm it up.  (Put a few layers of cheesecloth or a cloth towel in a wire strainer. Put yogurt on top of cloth and put strainer over a bowl. Refrigerate for a few hours until whey collects in bowl.)

Yogurt Marinade (for Chicken, Lamb, Beef)

1/2 cup yogurt
1/4 cup olive oil
3 garlic cloves, minced (I use a press)
2 t. dried thyme
2 t. dried oregano
1 t. salt
1 t. pepper
1/4 t. cayenne pepper (optional)

Mix all ingredients with meat and marinate at least 2-3 hours (overnight is good, too).

Put on bamboo skewers, alternating with squares of red onion and red bell pepper. Cook in grill pan.



Tzatziki

1 cucumber, peeled, seeded and diced
1 c. yogurt
3 T olive oil
2 T lemon juice
1 clove garlic, minced
1 T minced fresh basil
salt and pepper to taste

Mix ingredients together and refrigerate until served.