Recipe courtesy of National Dairy Council Ambassador Andrew Dole, MS, RDN, CSSD, CEC, USAT

Photo source: Dairygood.org

Ingredients:

• 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)

Directions:

1. Zest the orange or lemon before squeezing.

2. Combine all the ingredients together and mix well.

3. Use to marinate meat while refrigerated for a minimum of 2 hours or over-night