Moroccan · Marinades & Rubs
Yoghurt Harissa Marinade
Reflecting Oujda's cross-border culinary ties, this marinade blends thick yoghurt with harissa and garlic, the dairy tenderising the meat while the chili paste builds a deep, spicy crust once it hits the grill.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
- Level
- Easy
Ingredients
- 200 g thick plain yoghurt
- 2 tbsp harissa
- 3 garlic cloves, crushed
- 1 tsp cumin and 1 tsp paprika
- Juice of 1/2 lemon
- 2 tbsp olive oil
- Salt
Method
- 1
Combine
Whisk the yoghurt, harissa, garlic, cumin, paprika, lemon juice, olive oil and salt together until smooth.
- 2
Marinate
Coat chicken, lamb or vegetables thoroughly in the mixture and marinate at least 1 hour, or ideally several hours to overnight in the fridge.
- 3
Scrape off excess
Before grilling, scrape off most of the excess marinade — yoghurt marinades can burn quickly with too much clinging to the surface.
- 4
Cook
Grill, roast or pan-fry the marinated meat as desired, basting once partway through with reserved marinade if you like.
Chef's tips
- Scrape off excess marinade before grilling; yoghurt-based coatings scorch fast if left too thick on the surface.
- Marinate longer than you would with a purely acidic marinade — yoghurt is gentler on the meat's texture over time.
- This marinade works particularly well with chicken thighs, which stay juicy under high heat.
Frequently asked questions
Why use yoghurt in a marinade?
Yoghurt's mild acidity tenderises meat gently without toughening it the way stronger acids like vinegar or lemon juice can over long marinating times, while its fat helps flavour cling to the surface.
Can this marinade be used on vegetables?
Yes, it works particularly well on cauliflower, aubergine or courgette before roasting or grilling.