Quick Meal Ideas
Got meat? Put our yogurt marinade spices to work.
French Chicken Thighs
Marinate bone-in chicken thighs in the French spice blend with yogurt for a few hours — overnight is best. Roast skin-side up until golden. Serve with mashed potatoes and a green salad.
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French Pork Tenderloin
Marinate pork tenderloin in the French spice blend with yogurt for a few hours — overnight is best. Sear hot in cast iron, then finish in the oven. Slice thin and serve with roasted carrots and crusty bread.
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French Salmon en Papillote
Marinate salmon fillets in the French spice blend with yogurt for a few hours. Wrap in parchment with leeks, lemon, and dill, and bake until the parcel puffs. Serve with buttered new potatoes.
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French Steak Frites
Marinate bavette or flank steak in the French spice blend with yogurt for a few hours — overnight is best. Sear hot in cast iron and slice thin against the grain. Serve with crispy potatoes and a green peppercorn pan sauce.
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French Tofu Steaks
Marinate pressed tofu slabs in the French spice blend with yogurt for a few hours. Pan-fry until golden on both sides. Serve with sautéed mushrooms and crusty bread.
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French Turkey Burgers
Marinate ground turkey in the French spice blend with yogurt for a few hours — overnight is best. Form into patties and pan-sear until golden. Serve on toasted brioche with butter lettuce, tomato, and dijon mayo.
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Greek Beef Souvlaki
Marinate cubed beef in the Greek spice blend with yogurt for a few hours — overnight is best. Thread onto skewers with tomatoes and grill. Serve with warm pita, tzatziki, and a Greek salad with feta and olives.
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Greek Chicken Skewers
Marinate cubed chicken thighs in the Greek spice blend with yogurt for a few hours — overnight is best. Thread onto skewers and grill. Serve over rice with tomato-cucumber salad and a yogurt-lemon drizzle.
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Greek Lamb Pita
Marinate ground lamb in the Greek spice blend with yogurt for a few hours — overnight is best. Form into small patties and pan-sear. Tuck into warm pita with shredded lettuce, tomato, and tzatziki.
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Greek Pork Gyros
Marinate sliced pork shoulder in the Greek spice blend with yogurt for a few hours — overnight is best. Spread on a sheet pan and broil until the edges crisp. Pile into pita with tomato, red onion, and tzatziki.
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Greek Roasted Vegetables
Marinate zucchini, peppers, and red onion in the Greek spice blend with yogurt for an hour. Roast until the edges catch. Top with crumbled feta and serve with warm pita.
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Greek Salmon Bowls
Marinate salmon fillets in the Greek spice blend with yogurt for a few hours. Roast on a sheet pan and flake over basmati. Serve with sliced cucumber, olives, and a spoonful of yogurt.
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Indian Chicken Tikka
Marinate cubed chicken thighs in the Indian spice blend with yogurt for a few hours — overnight is best. Thread onto skewers and broil until the edges char. Serve with basmati and a cucumber-yogurt raita.
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Indian Fish Tikka
Marinate cubed white fish in the Indian spice blend with yogurt for a few hours — overnight is best. Thread onto skewers and broil until the edges char. Serve with basmati, raita, and a squeeze of lime.
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Indian Lamb Kofta
Marinate ground lamb with grated onion in the Indian spice blend with yogurt for a few hours — overnight is best. Roll into small kofta and pan-sear. Serve over basmati with chopped cilantro and a yogurt-mint sauce.
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Indian Roasted Cauliflower
Marinate cauliflower florets and chickpeas in the Indian spice blend with yogurt for a few hours. Roast on a sheet pan until everything crisps. Serve over rice with a yogurt-mint sauce and warm naan.
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Indian Tofu Masala
Marinate pressed tofu cubes in the Indian spice blend with yogurt for a few hours — overnight is best. Roast on a sheet pan, then fold into a simple tomato-cream sauce. Serve over basmati with warm naan.
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Jamaican Beef Patties
Marinate ground beef in the Jamaican spice blend with yogurt for a few hours — overnight is best. Cook with onion until rich and saucy. Fold into puff pastry and bake into hand pies.
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Jamaican Jerk Chicken
Marinate bone-in chicken legs in the Jamaican spice blend with yogurt for a few hours — overnight is best. Grill slow until the spices catch a beautiful char. Serve with rice and beans, sliced mango, and a green salad.
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Jamaican Jerk Pork
Marinate pork shoulder in the Jamaican spice blend with yogurt for a few hours — overnight is best. Slow-roast until the edges turn dark and the meat pulls apart. Serve with rice and beans, fried plantains, and slaw.
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Jamaican Jerk Vegetables
Marinate cauliflower florets and sweet potato in the Jamaican spice blend with yogurt for a few hours — overnight is best. Roast on a sheet pan until the edges char. Serve over coconut rice with sliced mango, avocado, and lime.
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Jamaican Shrimp Bowls
Marinate shrimp in the Jamaican spice blend with yogurt for a few hours — overnight is best. Pan-sear quickly. Serve over coconut rice with mango, avocado, and lime.
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Jamaican Snapper
Marinate red snapper fillets in the Jamaican spice blend with yogurt for a few hours — overnight is best. Pan-sear until the skin crisps and the flesh flakes easily. Serve with rice and beans, sliced avocado, and a squeeze of lime.
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Korean Beef Bulgogi-Style
Marinate thinly sliced flank steak in the Korean spice blend with yogurt for a few hours — overnight is best. Cook hot and fast in cast iron, in batches so it really sears. Serve over rice with pickled cucumber and a fried egg.
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Korean Chicken Wings
Marinate chicken wings in the Korean spice blend with yogurt for a few hours — overnight is best. Roast until the skin crisps and the color deepens. Serve with steamed rice and kimchi.
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Korean Pork Lettuce Cups
Marinate ground pork in the Korean spice blend with yogurt for a few hours — overnight is best. Cook hot in a skillet until browned. Spoon into butter lettuce with shredded carrot, sliced scallion, and a dab of gochujang.
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Korean Salmon Bowls
Marinate salmon fillets in the Korean spice blend with yogurt for a few hours — overnight is best. Sear skin-side down until the skin crisps, then flake over rice. Serve with kimchi, pickled cucumber, and a soft-boiled egg.
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Korean Tofu Stir-Fry
Marinate cubed firm tofu in the Korean spice blend with yogurt for a few hours — overnight is best. Pan-fry until crispy on all sides, then toss with bok choy, mushrooms, and garlic. Serve over rice.
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Lebanese Beef Kofta
Marinate ground beef with grated onion in the Lebanese spice blend with yogurt for a few hours — overnight is best. Form around skewers and grill. Serve with rice pilaf, sliced cucumber, and yogurt sauce.
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Lebanese Chicken Shawarma
Marinate sliced chicken thighs in the Lebanese spice blend with yogurt for a few hours — overnight is best. Spread on a sheet pan and broil until the edges crisp. Pile into pita with pickled onions, tomato, and tahini.
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Lebanese Lamb Kibbeh
Marinate ground lamb with grated onion in the Lebanese spice blend with yogurt for a few hours — overnight is best. Mix with bulgur, form into footballs, and pan-fry until crisp. Serve with a yogurt-mint sauce and fattoush salad.
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Lebanese Roasted Cauliflower
Marinate cauliflower florets in the Lebanese spice blend with yogurt for an hour. Roast until the edges turn dark. Squeeze with lemon, sprinkle with sumac, and serve with rice and hummus.
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Lebanese Salmon Patties
Marinate flaked salmon in the Lebanese spice blend with yogurt for a few hours. Mix with breadcrumbs, form into small patties, and pan-fry. Serve with a lemon-tahini drizzle and a green salad.
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Moroccan Beef Tagine
Marinate beef chuck in the Moroccan spice blend with yogurt for a few hours — overnight is best. Brown in a pot, then simmer with onions, prunes, and broth until the meat falls apart. Serve over couscous with toasted almonds.
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Moroccan Chermoula Fish
Marinate white fish fillets in the Moroccan spice blend with yogurt for a few hours — overnight is best. Roast on a sheet pan with sliced lemon and cherry tomatoes. Serve with couscous and a parsley-cilantro relish.
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Moroccan Chicken Tagine
Marinate chicken thighs in the Moroccan spice blend with yogurt for a few hours — overnight is best. Brown in a pan, then simmer with preserved lemon, olives, and broth. Serve over couscous with fresh parsley.
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Moroccan Lamb Chops
Marinate lamb chops in the Moroccan spice blend with yogurt for a few hours — overnight is best. Pan-sear hot in cast iron and grill. Serve with couscous, roasted carrots, and a yogurt sauce with mint and garlic.
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Moroccan Roasted Carrots
Marinate whole carrots in the Moroccan spice blend with yogurt for a few hours. Roast on a sheet pan until tender and dark at the edges. Drizzle with honey and lemon, top with toasted almonds and chopped cilantro.
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Moroccan Turkey Meatballs
Marinate ground turkey with grated onion in the Moroccan spice blend with yogurt for a few hours — overnight is best. Roll into meatballs and bake. Serve in a quick tomato sauce over couscous with fresh parsley.
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Peruvian Chicken Wings
Marinate wings in the Peruvian spice blend with yogurt for a few hours — overnight is best. Roast until dark and crispy. Serve with a green sauce — yogurt, cilantro, jalapeño, lime, and garlic blended smooth.
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Peruvian Fish Tacos
Marinate white fish fillets in the Peruvian spice blend with yogurt for a few hours — overnight is best. Pan-sear and break into chunks. Tuck into warm corn tortillas with cabbage slaw, avocado, and lime.
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Peruvian Lomo Saltado
Marinate flank steak in the Peruvian spice blend with yogurt for a few hours — overnight is best. Stir-fry hot with red onion, tomato, and aji peppers. Serve over rice with crispy potatoes and a fried egg.
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Peruvian Pork Tenderloin
Marinate pork tenderloin in the Peruvian spice blend with yogurt for a few hours — overnight is best. Sear hot, then finish in the oven. Slice thin and serve over rice with pickled red onion and a cilantro-yogurt sauce.
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Peruvian Roasted Vegetables
Marinate sweet potato, peppers, and red onion in the Peruvian spice blend with yogurt for a few hours. Roast on a sheet pan until caramelized at the edges. Serve over quinoa with a cilantro-yogurt sauce and sliced avocado.
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Peruvian Turkey Hash
Marinate ground turkey in the Peruvian spice blend with yogurt for a few hours — overnight is best. Crumble into a hot pan with diced sweet potato until crispy. Top with a fried egg and hot sauce.
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Thai Beef Salad
Marinate flank steak in the Thai spice blend with yogurt for a few hours — overnight is best. Grill and slice thin against the grain. Toss warm with butter lettuce, mint, cilantro, cucumber, red onion, and a lime dressing.
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Thai Chicken Lettuce Wraps
Marinate ground chicken in the Thai spice blend with yogurt for a few hours — overnight is best. Cook hot in a skillet with garlic until just crisping. Spoon into butter lettuce with mint, cilantro, lime, and crushed peanuts.
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Thai Cod with Coconut Rice
Marinate cod fillets in the Thai spice blend with yogurt for a few hours. Pan-sear until just flaky. Serve over coconut rice with steamed bok choy and lime.
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Thai Pork Larb
Marinate ground pork in the Thai spice blend with yogurt for a few hours — overnight is best. Cook hot in a skillet until browned and crisp at the edges. Spoon into butter lettuce with mint, cilantro, lime, and crushed peanuts.
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Thai Tofu with Basil
Marinate cubed firm tofu in the Thai spice blend with yogurt for a few hours — overnight is best. Pan-fry until crisp on all sides, then toss with Thai basil, garlic, and chiles. Serve over jasmine rice with a fried egg.
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Thai Vegetable Curry
Marinate cubed eggplant, peppers, and green beans in the Thai spice blend with yogurt for a few hours — overnight is best. Stir-fry hot, then finish with coconut milk and fresh basil. Serve over jasmine rice with lime wedges.
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Turkish Beef Kebabs
Marinate ground beef with grated onion in the Turkish spice blend with yogurt for a few hours — overnight is best. Form onto skewers and grill hot. Serve with warm flatbread, charred tomatoes, and a yogurt sauce.
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Turkish Chicken Wraps
Marinate chicken thighs in the Turkish spice blend with yogurt for a few hours — overnight is best. Grill and slice thin. Pile into flatbread with shredded lettuce, pickled red onion, tomato, and a garlic-yogurt sauce.
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Turkish Eggplant Bowls
Marinate cubed eggplant in the Turkish spice blend with yogurt for a few hours — overnight is best. Roast until silky and dark at the edges. Layer over bulgur with chickpeas, parsley, and pomegranate seeds. Drizzle with yogurt and tahini.
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Turkish Grilled Branzino
Marinate branzino or sea bass in the Turkish spice blend with yogurt for a few hours. Grill whole until the skin crisps and the flesh pulls cleanly from the bone. Serve with warm flatbread, lemon wedges, and a tomato-parsley salad.
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Turkish Lamb Pide
Marinate ground lamb in the Turkish spice blend with yogurt for a few hours — overnight is best. Spread on rolled-out pizza dough, pinch into the classic boat shape, and bake. Top with parsley and lemon.
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Turkish Turkey Kofta
Marinate ground turkey with grated onion in the Turkish spice blend with yogurt for a few hours — overnight is best. Form onto skewers and grill hot. Serve with warm flatbread, charred peppers, and a garlic-yogurt sauce.
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