SKEWERED GRILLED FRUIT WITH MINTED YOGURT HONEY SAUCE
Categories Sauce Fruit Dessert Yogurt Mint Summer Healthy Honey Gourmet Fat Free Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Prepare grill for cooking.
- Stir together yogurt, honey, lime juice, and mint in a small bowl and chill until ready to serve.
- Thread about 4 pieces of fruit onto each skewer. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill fruit in batches on lightly oiled grill rack, turning once, until browned and slightly softened, about 5 minutes total. Serve fruit on skewers with sauce on the side.
YOGURT MINT SAUCE
Accompanies many Eastern Indian dishes. Adjust the cayenne to taste.
Provided by Cathy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 3m
Yield 2
Number Of Ingredients 5
Steps:
- In a small bowl or blender, stir together the yogurt, chopped mint, sugar, salt and cayenne until well blended. Serve immediately or chill for a while to let the flavors come together.
Nutrition Facts : Calories 48.3 calories, Carbohydrate 6.7 g, Cholesterol 3.7 mg, Fat 1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 1205.7 mg, Sugar 6.4 g
GREEK LAMB WITH YOGURT MINT SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 2h49m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
- When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
YOGURT-MINT MARINATED CHICKEN
Make and share this Yogurt-Mint Marinated Chicken recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 45m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken under cold water. Place in a large bowl and rub with salt and lemon juice. Set aside.
- Blend remaining ingredients; toss well to mix and then coat chicken.
- Seal bowl with plastic wrap and refrigerate for 24 hours.
- Preheat oven to 400* F.
- Place chicken on a foil-lined baking sheet and bake for 35 minutes.
Nutrition Facts : Calories 174.5, Fat 4, SaturatedFat 1.2, Cholesterol 78.5, Sodium 643.9, Carbohydrate 5.4, Fiber 0.8, Sugar 3.6, Protein 28.1
YOGURT, MINT AND LIME MARINADE
Steps:
- Mix together the ingredients and smear over your chosen meat before leaving it to marinate.;
YOGURT MINT SAUCE
Serve this sauce with our Lamb Kofta.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.
SIMPLE HONEY-MINT-YOGURT DRESSING FOR FRUIT
Fruit is SO tasty and good for you, but every once in a while, you'd like to dress it up a bit, without all the calories! This is a simple, delightful dressing that comes together in less than 2 minutes. You can serve it immediately or allow the flavours to meld together. Mix it either into your fruit of choice or have it along the side, for friends to dip their fruit slices into or add the volume they want. This recipe is for 2 servings.
Provided by The_Swedish_Chef
Categories Low Cholesterol
Time 2m
Yield 6 ounces, 2 serving(s)
Number Of Ingredients 3
Steps:
- Place the 6 ounces of Greek yogurt into a bowl or container deep enough to stir vigorously. Stir to break up the yogurt.
- Add chopped mint. Mash mint leaves with the back of a spoon, into the yogurt, to release the flavour. Stir well to combine.
- Add tablespoon of honey. Stir to combine.
- Allow to rest or serve immediately. This can either be stirred directly into chunks of fruit, or places on the side of fruit, to be stirred in when you eat it.
- A favourite combination of Summer fruit that I serve this mixed into, is fresh peach chunks and blackberries! Also great over bananas and strawberries.
Nutrition Facts : Calories 89.2, Fat 3, SaturatedFat 1.9, Cholesterol 11.9, Sodium 43.5, Carbohydrate 13.2, Fiber 0.2, Sugar 12.9, Protein 3.3
LAMB CHOPS WITH YOGURT-MINT SAUCE
Steps:
- Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
- Pat half of lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and sauté remaining chops in same manner.
- Serve topped with yogurt-mint sauce.
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- Place flour in a bowl. Place eggs in a separate bowl. Place panko in a third bowl. Dredge eggplant rounds in flour; dip in eggs, then dredge in panko.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add ¼ of the eggplant to hot oil; cook until crisp on both sides, about 1 minute per side. Transfer eggplant to a plate lined with paper towels; wipe skillet clean. Repeat process 3 times, adding an additional 2 tablespoons of the oil and one-fourth of the eggplant per batch.
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