Lemon-Yogurt Marinade

Makes 1 cup / Use when you want to tenderize or finish foods with a slight tangy glaze; for example, it’s ideal for grilling beef, lamb, poultry, artichokes, eggplant, onions, peppers, potatoes, tomatoes, grapes, and melons.

1 cup nonfat, plain Greek or regular yogurt

Juice of 1 large lemon (about 3 tablespoons)

1 tablespoon fresh lemon zest

1 tablespoon paprika

1 tablespoon chopped fresh oregano, or 1 1/2 teaspoons dried

1 tablespoon chopped fresh basil

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 cloves garlic, crushed

1 tablespoon olive oil

1. Whisk all ingredients together.

2. Once all food is threaded on skewers, tap against the side of a bowl to drain off any excess.