CILANTRO GARLIC YOGURT SAUCE
Like tsatsiki, but with cilantro standing in for the mint, this tangy sauce packs a sneaky cayenne kick and makes an ideal accompaniment to grilled shrimp as well as the rice pilaf and the chicken kebabs.
Provided by Sher Dil Qader
Categories Sauce Dairy Garlic Herb No-Cook Vegetarian Quick & Easy Yogurt Chill Cilantro Gourmet
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Stir together all ingredients with 1 teaspoon salt (or to taste), then chill, covered, at least 30 minutes (for flavors to blend). Bring to room temperature before serving.
GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO
This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too - marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it's especially nice with pita or other flatbread and a big cucumber and tomato salad. And if you're looking to substitute chicken breasts for the thighs, you can. Just watch them carefully; they're likely to cook faster than the dark meat.
Provided by Melissa Clark
Categories poultry, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
- When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
- While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
- To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.
COD FILLETS WITH CILANTRO YOGURT SAUCE
This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters. But it's wonderful with mild fish like cod. The fish, while delicious, is utterly simple: fillets baked in a 300-degree oven until opaque, 10 to 20 minutes depending on the thickness of the pieces. It is the sauce that is the star, and that comes together quickly in a food processor. Combine roughly chopped cilantro and parsley, garlic that has been mashed to a paste, lemon juice, olive oil, salt and yogurt. (Whole-milk yogurt would be best for body and flavor, while low-fat is O.K., and nonfat untenable.) Process until the mixture is smooth and green. There will be sauce left over, which you can use on yet more fish, or as a dip for vegetables or fritters, anything that would thrive when dunked in the refreshing, herb-graced sauce.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 40m
Yield 4 servings (you'll have sauce left over)
Number Of Ingredients 9
Steps:
- To make the sauce, coarsely chop the cilantro and the parsley leaves. In a mortar and pestle, mash the garlic with a pinch of salt. Place the cilantro and parsley in a food processor fitted with the steel blade and process until finely chopped. Add the garlic, lemon juice, olive oil, about 1/2 teaspoon salt (or to taste), and the yogurt and process until the mixture is smooth and green. Transfer to a bowl.
- Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork.
- Remove the fish from the oven, transfer to plates or a platter, and spoon on the sauce. Garnish with lemon wedges and serve.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 4 grams, Sodium 636 milligrams, Sugar 3 grams
CILANTRO AND YOGURT SAUCE
A great condiment to temper the spicy foods of India or Greece. Wonderful sauce for stuffed pita pockets, too.
Provided by gailanng
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season with salt. Allow at least an hour for the flavors to meld.
- Make Ahead The sauce can be refrigerated for up to 2 days.
GRILLED SALMON STEAKS WITH CILANTRO-GARLIC YOGURT SAUCE
This glaze will work on virtually any protein you can think of. Even tofu. Try it on shrimp, black bass or snapper fillets, chicken kebabs, or lamb chops.
Provided by Chris Morocco
Categories Bon Appétit Dinner Seafood Fish Salmon Chile Pepper Cilantro Yogurt Honey Wheat/Gluten-Free Grill/Barbecue Grill
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and 1/4 cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.
- Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.
GARLIC YOGURT SAUCE
Make and share this Garlic Yogurt Sauce recipe from Food.com.
Provided by Stormy Nights in Ca
Categories < 15 Mins
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mash garlic into a paste (salt helps to add a little traction to the garlic and makes it easier to mash) mix well into yogurt then add remaining ingredients. Chill for at least 3 hours before serving with chicken.
Nutrition Facts : Calories 55.7, Fat 4.6, SaturatedFat 0.7, Cholesterol 0.4, Sodium 16.3, Carbohydrate 2.6, Fiber 0.1, Sugar 1.7, Protein 1.3
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CREAMY CILANTRO YOGURT SAUCE (FOR FISH, TACOS & MORE!)
From fromscratchfast.com
5/5 (3)Category Side DishCuisine AmericanTotal Time 10 mins
- In a food processor with the blade running, drop the garlic clove and jalapeño through the feed tube to finely chop. Add the cilantro and process until chopped.
- Scrape the sides, and add the Greek yogurt, lime juice and honey. Season with salt and pepper. Process until smooth, stopping and scraping the sides as needed. Taste and season with more salt and pepper as needed. If the sauce is quite thick (depending on the brand of yogurt you used) feel free to thin it with a splash of water.
TANDOORI CAULIFLOWER ROAST WITH GARLIC-CILANTRO YOGURT SAUCE
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- Meanwhile, make the sauce. To a high-speed blender, add the yogurt, 1/2 cup of the cilantro as well as the cashews, scallions, garlic, lemon juice, apple cider vinegar, and sea salt, and blend on high until smooth and creamy.
CILANTRO JALAPEñO YOGURT SAUCE OR DIP – LAYLITA'S RECIPES
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- Place the chopped cilantro, jalapeño peppers, garlic, green onions, and lime juice in a small food processor or blender. Pulse until the ingredients are crushed.
GRILLED SALMON STEAKS WITH CILANTRO-AND-GARLIC YOGURT …
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- Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and ¼ cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.
- Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.
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- Place all ingredients in the bowl of a food processor. Blend until sauce is relatively smooth, about 30 seconds. Scrape down the sides of the food processor bowl and pulse again to form a smooth sauce.
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ROASTED CAULIFLOWER AND CHICKPEAS WITH GARLIC CILANTRO YOGURT
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- Heat the oven to 400 degrees. Toss together the cauliflower, chickpeas, onion, ginger, olive oil, curry powder, salt, and pepper. Place on a large baking sheet.
- Meanwhile, use the back of your knife to smash the garlic and salt into a paste. Add to the yogurt along with the cilantro, pepper, and lemon juice.
CILANTRO YOGURT SAUCE - FEELGOODFOODIE
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- Add the cilantro in the bowl of a food processor and pulse to roughly chop the cilantro. Add the Greek yogurt, garlic, lime juice, salt and cumin and blend until well combined and smooth.
- While the food processor is running, slowly pour in the olive oil and allow it to emulsify the sauce, scraping down the sides of the food processor as necessary.
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GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO RECIPE
From today.com
- 1. In a large bowl, combine 5 grated garlic cloves, half the lemon zest, 1/3 cup yogurt, cilantro, oil, za'atar, oregano or marjoram, 1¾ teaspoon salt and 1/4 teaspoon black pepper. Add chicken and toss until well-coated. Cover and refrigerate for at least 2 hours, and up to 24 hours.
- 2. When ready to cook, light the grill to medium-high or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, reserving the marinade, and grill until charred in spots, 4 to 7 minutes, or place on sheet pan and broil for 4 to 7 minutes. Using a pastry brush or spoon, brush with reserve marinade, flip the chicken and grill, or broil, for another 3 to 6 minutes, until just cooked through.
- 3. While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserved grated garlic clove and lemon zest, and remaining salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
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