Tandoori Marinade

Note from Cheri: This marinade, popular in Indian cuisine, is sensational for grilled chicken, but I've also used it to great success with grilled vegetables. Since the yogurt in this recipe provides a milder acidic action than say vinegars do, you can let foods sit in the tandoori marinade for hours (or even a couple of days) before cooking (just be sure to keep everything refrigerated).

2 cups plain yogurt 1 T garlic, minced or pressed juice of 1 lemon 1/2 tsp. black or white pepper 1 tsp. grated fresh ginger 1/2 tsp. cayenne pepper 2 tsp. curry powder 1/2 tsp. allspice

Makes about 2 cups Mix all ingredients together. Use to marinate chicken or vegetables before grilling or baking.