Buttermilk Dill Marinade Recipes

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ZUCCHINI, LAMB, AND SUMMER SQUASH WITH BUTTERMILK DILL MARINADE



Zucchini, Lamb, and Summer Squash with Buttermilk Dill Marinade image

Marinating juicy pieces of lamb in a flavorful combination of buttermilk, garlic, and dill ensures tender meat with a delicate Mediterranean flair that pairs beautifully with grilled zucchini and squash.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 50m

Number Of Ingredients 8

3/4 cup buttermilk
3 garlic cloves, crushed with a press
1/2 cup fresh dill, chopped
Salt and pepper
1 1/2 pounds top round leg of lamb, cut into 1 1/2-inch pieces
Oil for grill
2 large zucchini, cut into 1 1/2-inch pieces
2 large summer squash, cut into 1 1/2-inch pieces

Steps:

  • Combine buttermilk, garlic, dill, and 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 1/4 cup of marinade. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add lamb and toss to coat. Refrigerate 8 hours (or up to overnight).
  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with lamb, others with zucchini, and others with summer squash. Season with salt and pepper. Grill lamb skewers for 9 to 12 minutes and zucchini and squash skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.

BUTTERMILK DIPPING SAUCE - EMERIL LAGASSE



Buttermilk Dipping Sauce - Emeril Lagasse image

Make and share this Buttermilk Dipping Sauce - Emeril Lagasse recipe from Food.com.

Provided by Cristina Barry

Categories     Sauces

Time 15m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 cucumber, peeled, seeds removed and coarsely grated
3/4 teaspoon salt, plus
1/4 teaspoon salt
3/4 cup buttermilk
1/4 cup mayonnaise
1/2 teaspoon minced garlic
2 teaspoons chopped fresh dill
1/4 teaspoon cayenne pepper

Steps:

  • Place the cucumbers in a small bowl and sprinkle with 3/4 teaspoon of the salt.
  • Stir to combine, then set aside while you assemble the remaining ingredients.
  • In a small bowl combine the buttermilk, mayonnaise, garlic, dill, cayenne and salt and stir to combine well.
  • Drain the cucumber in a small colander, then, using your hands, squeeze to remove as much excess water as possible.
  • Add the cucumber to the buttermilk mixture and stir to thoroughly combine.
  • Serve immediately or refrigerate, covered, for up to 1 day in advance.

Nutrition Facts : Calories 328.9, Fat 21.5, SaturatedFat 4, Cholesterol 22.6, Sodium 2939.7, Carbohydrate 29.1, Fiber 0.9, Sugar 15.1, Protein 7.8

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