In Indian tandoori cooking, much of the flavor comes from the ripping-hot temperatures, up to 900 F, which send spice and smoke sizzling out the top of barrel-shaped clay ovens.
The meat, usually chicken or lamb threaded on skewers, chars beautifully. But why does it emerge from the oven tender and juicy instead of incinerated? Yogurt.
As part of a marinade, the dairy’s lactic acid gently breaks down the meat’s proteins in such a way that it retains more moisture during cooking without turning mushy. Thick yogurt also holds seasonings in place so they don’t run off into the fire. And, perhaps most deliciously, the natural sugars in the yogurt caramelize in the high heat. That leaves a charred, beautiful crust with a mellow tang and crispy, flavorful bits.
We took inspiration from this tradition for these yogurt-marinated chicken kebabs from our book “Cook What You Have,” which draws on
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