This is a really easy marinade that works well for chicken, pork or venison. I cut the meat for kabobs but it could easily be left whole and grilled that way as well. If making kabobs remember to separate the vegetables from the meat to keep the vegetables from overcooking. Also it allows you to season the vegetables differently than the meat. I did an assortment of squash, eggplant and mushrooms seasoned with oil, lemon juice and some spice. I like to mix everything together in a large bowl after, but the kabobs could be served on the stick if you want.
Spicy Yogurt Marinade
- 3/4 cup Greek yogurt
- 2 tbsp fresh basil chopped
- 3 tbsp lime juice
- 1 tsp red curry paste
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 4 chicken thighs cut into large bites
Mix everything together and season with salt and pepper. Add chicken and let marinate in refrigerator for at least four hours and up to 24.