My Favorite Marinades, Part 2

Middle Eastern & Indian Spice Vibes 

You ever take a bite of grilled chicken or beef and immediately feel like you’ve been transported somewhere warmer, sunnier, and way more exciting than your backyard? That’s the magic of these marinades.

We’re diving into Middle Eastern and Indian-inspired flavors—these are perfect for chicken, beef, or shrimp, and they’re just as good on the grill as they are under the broiler or on a cast iron pan. Let’s get into it...

 

Yogurt-Turmeric Chicken Marinade (Indian-Inspired) 

This one is creamy, tangy, and golden yellow from the turmeric. The yogurt works as a tenderizer, so you end up with insanely juicy grilled chicken that practically falls apart.

 

Ingredients (for 2–3 lbs chicken thighs or breasts)

• ¾ cup plain Greek yogurt (full-fat)
• 2 tbsp extra-virgin olive oil
• Juice of 1 lemon
• 2 garlic cloves, grated
• 1 tsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chili powder or cayenne (optional, for heat)
• 1 tsp kosher salt
• Black pepper to taste

How To Use It:

Marinate at least 4 hours (overnight = perfection). Remove excess marinade and grill over medium heat until charred and cooked through. Serve with rice, flatbread, or a big cucumber salad. Bonus: this makes killer leftovers.

 

 

Shawarma-Spiced Beef Marinade 

This one’s bold, earthy, and deeply spiced; like a walk through a spice market. Great for sirloin or flank steak, and honestly, killer on chicken or lamb, too.

 
Ingredients (for 2–3 lbs steak)

• ½ cup olive oil
• ⅓ cup fresh squeezed lemon juice (about 2 lemons)
• 4 garlic cloves, minced
• 1½ tsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp cinnamon
• 1 tsp ground coriander
• ½ tsp allspice
• ½ tsp turmeric
• 1 tsp kosher salt
• Black pepper to taste

 

How To Use It:
Marinate for at least 4 hours. Grill hot and fast for a flavorful crust. Slice thin across the grain. I love it wrapped in warm pita with pickled onions and tahini sauce.

 

 

Tandoori-Style Shrimp Marinade

 

 

Quick, easy, and so full of flavor it’s almost not fair. This one’s big on tangy yogurt, warm spices, and just a kiss of char from the grill. Perfect for shrimp skewers, or toss with grilled veggies for a killer platter.

 
Ingredients (for 1–2 lbs shrimp, peeled and deveined)

• ½ cup plain Greek yogurt
• 2 tbsp lemon juice
• 2 tbsp neutral oil (like avocado or canola)
• 1 tsp fresh ginger, grated
• 2 garlic cloves, grated
• 1 tsp garam masala
• ½ tsp ground cumin
• ½ tsp turmeric
• ½ tsp paprika
• ½ tsp kosher salt
• Chili flakes or cayenne to taste

 

How To Use It:
Marinate shrimp for 30 minutes max (don’t go longer or the acid + yogurt will make them mushy). Grill on skewers over high heat until just cooked, about 2 minutes per side. Serve hot with lime wedges and maybe a quick cucumber raita.

🔥 PRO Note: Make the Most of Your Marinade

Blitz It:


No need to whisk forever or mince everything by hand. Just toss all your marinade ingredients into a food processor and blitz until smooth. Don’t have one? An immersion blender and a tall container do the trick beautifully, plus, it’s easier to clean.

 
Timing Is Everything:


When I say “marinate overnight,” I mean about 8 hours, not all day and night. I usually make the marinade the night before, then combine it with the protein in the morning before I get moving. By dinnertime, it’s ready to hit the grill.

 
Use the Right Container:


Skip the metal bowls, acidic ingredients like vinegar or citrus can react and mess with flavor. Use a zip-top bag, a glass dish or bowl, or a food-safe plastic container with a tight lid. Bonus: bags make it easy to flip and coat everything evenly.

 
Don’t Waste the Flavor (Safely):

Want to use leftover marinade as a sauce? You’ve got two options:

1. Set some aside before adding the raw protein.
2. Simmer the used marinade for a few minutes to cook off any bacteria. Then drizzle it over grilled meats or veggies.

Pair It Right:


Each marinade has a personality. Got a bright citrus-herb blend? It loves chicken, shrimp, or veggies. Something deeper and spicier? Beef and pork are your go-to. Don’t be afraid to try one on roasted vegs or tofu, either—good flavor is good flavor.

 

 

Final Thoughts

 

These marinades aren’t shy, they’ve got attitude, richness, and spice. Perfect for when you're feeling bold and want to serve something that tastes like way more effort than it actually took. And yes, they’ll make your kitchen smell like heaven.
 

Next up in Part 3, we’re heading to Mexico and across Asia for even more heat, tang, and umami...think achiote, miso, ginger, soy, citrus, and all the vibrant things that make food worth sharing.

 

If you try any of these marinades, let me know—preferably with a photo and a drink in hand.

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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