Garlic Yogurt Recipes
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
YOGURT GARLIC SAUCE
Try this easy recipe for yogurt garlic sauce that is often used for shawarma or over meat. It makes an excellent alternative to mayonnaise.
Provided by Saad Fayed
Categories Sauces
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- In a small mixing bowl, combine the yogurt, garlic, lemon juice, and salt. Mix well.
- Serve immediately or keep refrigerated for up to five days until use.
Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 3 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 80 mg, Sugar 4 g, Fat 1 g, ServingSize 16 oz. (8 servings), UnsaturatedFat 0 g
GARLIC YOGURT
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Smash 1 garlic clove and sprinkle with kosher salt, then mash and smear into a paste with the flat side of a knife. Mix with 1 1/4 cups low-fat plain Greek yogurt and thin with water. Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika and cumin. Serve with the couscous or add a dollop to the pot-au-feu.
ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT
In this simple, homey weeknight dinner, boneless chicken thighs are tossed with garlic, herbs and red-pepper flakes, then roasted along with lemon wedges in the pan. As the lemons brown, their acids mellow, becoming softer and sweeter. When squeezed over the chicken for serving, they offer a rounded tang that's complemented by dollops of cucumber-flecked yogurt and chopped fresh mint. The combination of cucumbers and yogurt is a classic across many cultures, from Indian raita to Persian mast-o khiar to Greek tzatziki and beyond. For this recipe, be sure to use thick Greek-style or other strained yogurt (such as labneh) or substitute sour cream. Thinner yogurt will make the sauce runny. Serve this over rice or with flatbread to catch the juices and the cucumber yogurt.
Provided by Melissa Clark
Categories poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
- Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
- As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
- To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.
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.
GARLIC-YOGURT DRESSING
Make and share this Garlic-Yogurt Dressing recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 5m
Yield 3/4 c.
Number Of Ingredients 7
Steps:
- Combine 1/2 cup nonfat plain yogurt, 1% milk, fresh lemon juice, honey, extra-virgin olive oil, dried oregano and minced garlic.
- Season with salt and pepper to taste.
KEBAB SHOP YOGURT GARLIC SAUCE
Blend yogurt, garlic and lemon juice to make this delicious sauce. It's the perfect accompaniment to our doner kebab recipe for a takeaway classic at home
Provided by Barney Desmazery
Categories Condiment
Time 5m
Yield Makes 170ml
Number Of Ingredients 4
Steps:
- Simply mix all the ingredients together and season with salt and pepper - add a splash of water if you want to make it a drizzly consistency. The mint is optional but goes nicely with lamb. The sauce can be made the day before.
Nutrition Facts : Calories 11 calories, Fat 0.4 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT
Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.
Provided by Melissa Clark
Categories dinner, lunch, weekday, weeknight, roasts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
- Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
- While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
- To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.
YOGURT GARLIC SAUCE
Steps:
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.
GARLIC-HERB YOGURT CHEESE
White pepper is milder than black, allowing the flavors of the herbs and yogurt to shine, but if you don't have it in your pantry, use black pepper to taste. The whey that drains out of the yogurt is a source of protein, calcium, potassium, and riboflavin. Freeze it in ice-cube trays to blend into fruit shakes and smoothies, or enjoy it (unfrozen) lightly sweetened, over ice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 8h10m
Yield Makes about 1 1/4 cups cheese and 2 cups whey
Number Of Ingredients 8
Steps:
- Fold a large piece of cheesecloth twice to form a 4-layer, roughly 18-inch square. Place in a sieve set over a large bowl, and spoon yogurt into center. Gathering the 4 corners, tie a piece of kitchen twine just above yogurt to form a tight bundle. Let yogurt (still in sieve over bowl) drain in refrigerator at least 8 hours and up to 24 hours.
- Cut open cheesecloth. Transfer yogurt cheese to a bowl; set whey aside for another use. Stir chives, parsley, garlic, salt, and pepper into yogurt cheese. Serve with crudites and bread.
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