1 cup plain yogurt (fat level of choice)
Juice of 1 orange (or 2 lemons), freshly squeezed
Zest of orange or lemon
2 tablespoons canola or avocado oil
3 cloves crushed and minced garlic
1 tablespoon kosher salt
1 tablespoon smoked paprika
2 teaspoons dark chili powder
2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1/2 teaspoon togarashi (optional)
Zest the orange or lemon before squeezing.
Combine all the ingredients together and mix well.
Use to marinate meat while refrigerated for a minimum of 2 hours or over-night.
Recipe courtesy of National Dairy Council Ambassador Andrew Dole, MS, RDN, CSSD, CEC, USAT I