Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Ginger Marinade

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Ginger Marinade

    • Vegetarian


    • 150g natural yoghurt
    • 1 tbsp freshly grated ginger
    • 2 crushed garlic cloves
    • ½ tsp paprika


    1. Yogurt, with its mildly acidic quality, is a great tenderiser for meat. Mix 150g carton natural yogurt (wholemilk or low-fat) with 1 tbsp freshly grated ginger, 2 crushed garlic cloves and ½ tsp paprika.
    2. Rub this on to lamb or a whole, gutted fish such as trout and marinade for at least 2 hours, covered, in the refrigerator. Shake off excess marinade, grill and serve on a bed of couscous mixed with herbs and chopped, dried apricots.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars