Mediterranean Yogurt Marinade

This Greek-style yogurt marinade turns out ultra-juicy, flavorful meats with minimal effort. Yogurt gently tenderizes while The Olive Leaf Unflavored Olive Oil carries lemon, garlic, mint, oregano, and cumin into every bite. Use it on chicken, pork, beef, or lamb—and even sturdy veggies.

Ingredients (enough for 2–3 lb meat)

• 1 cup plain Greek yogurt
• 2 Tbsp The Olive Leaf Unflavored Olive Oil
• 2 Tbsp lemon juice
• 2 cloves garlic, minced
• 1 Tbsp fresh mint, chopped
• 1 Tbsp fresh oregano, chopped
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper

Directions

1. Mix the marinade. In a bowl (or zip-top bag), whisk yogurt, olive oil, lemon juice, garlic, herbs, cumin, salt, and pepper until smooth.
2. Marinate. Add meat and coat well. Refrigerate, turning once. Use these guides:
   1. Chicken breasts/thighs: 30 min–8 hours
   2. Pork chops/tenderloin: 2–12 hours
   3. Beef kabobs/flank: 2–12 hours
   4. Lamb chops/leg cubes: 4–24 hours
   5. (Avoid marinating poultry more than 24 hours—yogurt can over-tenderize.)
3. Cook. Remove meat, letting excess drip off; pat lightly for better browning. Grill, roast, or pan-sear to doneness (Chicken 165°F; Pork 145°F + 3-min rest; Beef/Lamb to preference).
4. Sauce option. Boil any leftover marinade in a small pan for 3–5 minutes (to food-safe temp) to thicken into a tangy spooning sauce; thin with a splash of water or lemon if needed.

Tips & Swaps

• Flavor twist: Swap in Lemon Olive Oil, Garlic Olive Oil, or Tuscan Herb Olive Oil for a different accent.
• Veg option: Toss thick-cut zucchini, eggplant, or cauliflower steaks; marinate 30–60 minutes before grilling.
• Make-ahead: Marinade (without meat) keeps 3 days refrigerated. Freeze meat in marinade up to 2 months—thaw overnight in the fridge.

Serve With

Cucumber & Tomato Salad, Dill Roasted Asparagus, warm pita, and a drizzle of extra olive oil plus fresh lemon.