Fresh Yogurt Sauce For Grilled Meat Or Fish Food

HONEY ORANGE FISH FILLETS

Steps:

• Combine the orange juice concentrate, oil, honey, dried dill weed, white pepper, salt, and orange zest, and pour over the fish in a glass baking dish. Cover and chill 30 minutes. (You can also make this without marinating the fish; just broil it and brush with the marinade.)
• Remove the fish from the dish and reserve the marinade. Grill or broil the fish 4 to 6 inches away from the heat source (either over medium coals or under a hot broiler), turning carefully once and brushing with the marinade until fish is thoroughly cooked and flakes easily when tested with a fork, about 5 to 10 minutes.
• If the fish is less than 1/2-inch thick, you can broil it without turning, which makes the recipe much easier. Discard any remaining marinade and serve the fish immediately.

GRILLED COD

Steps:

• Preheat your grill to medium-high heat. The target temp is about 400 degrees F.
• Pat the cod dry and place on a plate. Sprinkle with salt and pepper.
• In a small, microwave-safe bowl in the microwave or a small saucepan on the stove, melt the butter. Stir in the lemon juice.
• If cooking the fish in foil packets: Place each piece of cod in the center of a large, double-stacked piece of aluminum foil (the pieces should each be about 18 inches square). Brush both sides of the cod liberally with the butter/lemon juice mixture. Bring two opposite edges of the foil up and towards the center so that they meet, then fold them down over each other to make a seam in the center. Fold in the edges to seal so that you create a packet. Leave some space inside of each packet for air to circulate. If not using a foil packet, brush the fish on the plate.
• Prepare the sauce: in a small food processor, place the cilantro and garlic. Pulse several times, until the garlic is minced.
• Add the lemon juice, olive oil, chili, oregano, and salt and pulse again to combine.
• Add the yogurt, then blend until smooth. Taste and adjust seasoning as desired. Refrigerate until you are ready to serve the fish.
• When ready to grill: if you are not using the foil packet, immediately before grilling the fish, oil the grill VERY well so that the fish doesn't stick (if using a packet, no need to oil). Cook the fish on the first side without disturbing it for 6 minutes, then carefully flip (the fish should release easily; if it doesn't, cook it a little longer).
• Cook for an additional 6 to 7 minutes on the second side, or until the cod is opaque, flakes easily with a fork, and reaches an internal temperature of 145 F. DO NOT flip the fish back over. If you are using a foil packet, no need to flip the fish; cook it for 8 to 10 minutes total, until the fish is completely cooked through.
• Remove cod from the grill. Serve with the green sauce and an additional sprinkle of fresh herbs.

CILANTRO YOGURT SAUCE

Steps:

• 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.
• Serve with veggies, salad, chicken or shrimp.

GRILLED TILAPIA WITH CUCUMBER YOGURT SAUCE

Steps:

• For the cucumber yogurt sauce: Add the dill, olive oil, cayenne pepper, garlic, yogurt, cucumber and lemon juice to a medium bowl and combine. Season the sauce with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
• For the grilled tilapia: Preheat the grill to medium-high heat. Sprinkle the fish evenly with the salt and pepper. Oil the grill grates with a clean tea towel. Grill the tilapia 4 minutes, then flip and cook the second side, 4 to 5 minutes longer. Transfer to a platter. Top each fillet tableside with the cucumber yogurt sauce.

GRILLED KOFTA KEBABS

Steps:

• For the kofta: Place 16 to 20 wooden skewers in a container of water and press down to make sure they're fully submerged, then soak for at least 1 hour.
• Grate the onion into a large bowl. Tear the bread into pieces and add it to the grated onion. Add the milk and mix to make sure that the bread is fully soaked. Let it sit for 10 minutes.
• Discard any excess liquid in the bowl (if there is any). Add the beef and lamb and mix into the bread mixture with your hands. Add the parsley, allspice, cumin, paprika, salt, sumac, cinnamon, coriander, black pepper and garlic and mix to combine until the ingredients are well incorporated. Cover the bowl and refrigerate for 1 hour.
• For the yogurt sauce: Mix the yogurt with the lemon juice, salt, garlic and 1 tablespoon water in a bowl until smooth and combined. Cover and refrigerate until ready to serve.
• Prepare a grill for medium-high heat.
• Divide the meat mixture into 16 to 20 pieces and roll each piece into a cylinder. Press a skewer into each cylinder and shape the mixture around the skewer, making it about 1 inch thick. Place the skewers on a baking sheet lined with parchment paper.
• Lightly oil the grill grates. Grill the kofta until nicely grill-marked and just cooked through, 3 to 5 minutes on each side. Serve with the yogurt sauce, warm pita, tomatoes, parsley and onions.

CARDAMOM GINGER YOGURT SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat, saute the onion until tender and starting to brown, stirring occasionally. Remove from pan heat and allow onion to cool slightly, but remain in the skillet.
• While the onion cooks, stir the cardamom and ginger into the yogurt until well blended.
• Pour the spiced yogurt into the skillet and stir in to the warm onion. Do not put over heat as it will cause the yogurt to separate. The warmth that remains in the skillet and the onions will warm the sauce sufficiently.

FRESH YOGURT SAUCE FOR GRILLED MEAT OR FISH

Steps:

• Mix everything well together and serve chilled.

MEDITERRANEAN GRILLED CHICKEN

Steps:

• To make the marinade add the lemon juice, olive oil, parsley, garlic, paprika, oregano, salt, and pepper to a small mixing bowl. Whisk to combine.
• Place the chicken in a gallon size ziplock bag and pour the marinade on top of the chicken. Zip the bag shut and massage the marinade into the chicken. Place in the refrigerator for at least 30 minutes, up to 8 hours. if possible, bring the chicken to room temperature before you cook it.
• Preheat your grill or grill pan and brush the grates with a vegetable oil.
• Remove the chicken from the bag and cook chicken on a grill or grill pan. For chicken thighs, about 4 - 6 minutes per side. For chicken breasts, 4 to 5 minutes per side, depending on thickness. Remove the chicken when the internal temperature has reached 165 F and let rest for 5 minutes before eating.