Here’s the marinade:
2/3 cup plain greek yogurt
Lemon juice – maybe 4 tablespoons or juice of one good-sized lemon
Juice of one orange
2 teaspoons garlic powder
2 teaspoons mild or sweet Paprika
1 teaspoon smoked paprika
salt to taste
1/2 teaspoon Garam Masala ( I get mine from a little Indian grocery store I visit once in a while)
1/2 teaspoon Tandoori Masala (I get mine from Jayshree spices you can find them online)
1 teaspoon Ras el Hanout (I get mine from Zamouri Spices you can find them online)
I mix it all together with a whisk and some fresh herbs – sprig of rosemary, a few sprigs of fresh thyme and oregano and fresh mint (mine is curly mint which is technically a spearmint I believe). You can either rough chop the herbs or just sort fo tear up the mint leaves and strip the rest from their stems.
Toss into a ziplock bag to marinade for a while and grill.
I will end with that is my favorite cooking tip of the summer: using ziplock plastic bags for marinades. Easier clean up and so not a problem to mush your meat, poultry, or seafood around *gently* in a ziplock bag.