If summer grilling is famously easygoing, summer grilling for the kids is even more so, with the recipes that follow. (What child is going to protest food on sticks, rainbow-colored salads, and alfresco dining?) We've also got a healthy secret weapon: a cooling carton of yogurt, which makes for an extra-tenderizing marinade and can stand in for heavier butter or cream in side dishes and desserts.
Tandoori-Style Grilled Meat or Shrimp
Serves 6 | 20 minutes active time | 4 1/2 hours total time
The yogurt in this lightly spiced marinade results in extremely tender lamb, chicken, or shrimp.
- 1 cup plain yogurt
- 1 bunch cilantro, stems removed
- 6 garlic cloves, peeled
- 1 3-inch piece fresh ginger, peeled and cut into chunks
- 1/2 medium onion, peeled and cut into chunks
- 3 tablespoons garam masala
- Juice of 3 large limes
- Salt and pepper to taste
- 2 pounds lamb chops, chicken breasts (cut into 1-inch pieces), or shrimp (peeled and deveined)
- In a blender, puree the first 8 ingredients until they form a paste.
- In a large bowl, toss your protein with the marinade. Chill for at least 4 hours or overnight.
- When ready to cook, heat the grill and shake any excess marinade from the protein. Grill 9 minutes for chops, 6 to 8 minutes a side on a covered grill for chicken, or 4 minutes a side for shrimp. Serve.
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