Untitled Document

Hungarian Paprika Yogurt Marinade

Makes about 1 1/2 cups; enough to marinate 2 1/2 pounds of pork or veal chops or 2 pork tenderloins

Hungarian paprika is well worth the price--it has far more character than common supermarket paprikas. Like other spices, paprika loses potency over time, so don't buy more than you will use in a few months. Store the containers in a cool, dark, dry place such as a cupboard and not on a decorative spice rack in the center of the kitchen.

Marinades:
The Secret of Great Grilling
By Melanie Barnard
Harper Perennial

Ingredients

1 cup plain low-fat yogurt
3 tablespoons fresh lemon juice
1 small onion, chopped
3 tablespoons Hungarian or other high-quality paprika
3 garlic cloves, minced

Directions

In a small bowl, stir together all ingredients.

Place the meat in a shallow glass or ceramic dish.

Add the marinade, turning to coat.

Cover and refrigerate 2 to 4 hours.