Tamarind-Yogurt Blender Marinade

published Jun 27, 2021
Snapshot Cooking
Tamarind-Yogurt Blender Marinade

This easy, tangy blender marinade, which tastes great on lamb chops, is made with tamarind paste, yogurt, garam masala, shallot, and garlic.

Makes1 1/2 cups

Prep5 minutes

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marinade in mason jar with spoon dripping
Credit: Food Styling: Amelia Rampe

Yogurt is one of my favorite ingredients to add to marinades. Not only does it gently tenderize the meat (making it extra juicy), but it also adds a bit of tang — and when the milk solids caramelize during the cooking process, it gives whatever you’re making the tastiest, crispiest crust.

Here, I’ve paired yogurt with chopped shallot, a generous amount of garlic, and tamarind, a soft brown fruit that grows in pods. The tamarind tree is native to Africa, although the ingredient is ubiquitous in a lot of Southeast Asian cuisine, from India to the Philippines. It adds bright, citrusy flavor to this all-purpose marinade, and can be used in sweet applications as well.

Credit: Food Styling: Amelia Rampe

My Favorite Way to Use This Marinade

While this marinade tastes great on any protein, I especially love it on lamb chops. I recommend marinating the lamb for at least 30 minutes, or up to overnight. You could also use it as the base for a quick shawarma marinade.

While it’s tasty as is, lemongrass, ginger, and cilantro would all be great flavor-boosters here. You could also swap in different spices, such as turmeric, cumin, or coriander.

More Ways to Use Tamarind in Your Cooking

Tamarind-Yogurt Blender Marinade

This easy, tangy blender marinade, which tastes great on lamb chops, is made with tamarind paste, yogurt, garam masala, shallot, and garlic.

Prep time 5 minutes

Makes 1 1/2 cups

Nutritional Info

Ingredients

  • 1/2

    small shallot

  • 4 cloves

    garlic

  • 1 cup

    full-fat plain Greek yogurt

  • 1/4 cup

    vegetable oil

  • 1 tablespoon

    tamarind paste or concentrate

  • 1 teaspoon

    garam masala

  • Kosher salt

  • Freshly ground black pepper

Instructions

  1. Coarsely chop 1/2 small shallot. Add the shallot, 4 garlic cloves, 1 cup Greek yogurt, 1/4 cup vegetable oil, 1 tablespoon tamarind paste, and 1 teaspoon garam masala to a blender. Blend until smooth. Taste and season with kosher salt and black pepper as needed.

Recipe Notes

Storage: The marinade can be refrigerated in an airtight container up to 4 days.