Sweet Curry Marinade With Buttermilk

Oolala's Note:

From The Cook's Illustrated Guide to Grilling and Barbecue, by the staff of Cook's Illustrated Magazine, (America's Test Kitchen, 2005). This marinade is perfect for lamb kebabs. Makes enough for 2 1/4 lbs. meat and yields about 3/4 cup marinade.

• Total Time: 2 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 4

Yield: 0.75 cup

• 3/4 cup buttermilk
• 1 tablespoon lemon juice
• 3 garlic cloves, minced, about 1 tbsp
• 1 tablespoon brown sugar
• 1 tablespoon curry powder
• 1 teaspoon red pepper flakes
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/8 teaspoon black pepper

Directions:

1. Combine buttermilk, lemon juice, garlic, brown sugar, curry powder, red pepper flakes, coriander, chili powder, salt and pepper in a gallon size resealable plastic bag or large nonreactive bowl in which meat can marinate.
2. Add whatever meat you're using and marinate for 2 hours unrefrigerated, and up to 24 hours in the refrigerator.

Reviews

[**Mandy**]

I used this marinade for some chicken ribs and they turned out beautiful, not too spicy and lovely & moist, a winner marinade. Thanks for posting!