1/2 cup (125 ml) plain 2% yogurt

1/4 cup (11 g) chopped cilantro

1 shallot, chopped

2 cloves garlic, chopped

1 tbsp (15 ml) lemon juice

2 tsp curry powder

1/2 tsp ground ginger

1 tsp salt

In a dish or in a large sealable plastic bag, combine all the ingredients. Add the meat and toss to coat. Cover the dish or seal the bag and refrigerate for about 24 hours, or at least 6 hours.

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