Turmeric-Ginger Marinade

Make it a meal by serving marinated, cooked poultry or meat with hot cooked basmati rice, fresh cilantro, and lime wedges.

Turmeric-Ginger Marinade
Photo: Adam Albright
Prep Time:
20 mins
Refrigerate Time:
1 day
Total Time:
1 day 20 mins
1 1/2 cups marinade


  • 1 cup plain whole milk Greek yogurt

  • ¼ cup olive oil

  • 2 tablespoon grated peeled fresh turmeric*

  • 2 tablespoon grated peeled fresh ginger

  • 2 tablespoon lime juice

  • 3 cloves garlic, minced

  • 2 teaspoon coriander seeds, toasted and ground**

  • 1 teaspoon kosher salt

  • ¼ teaspoon black pepper


  1. For marinade, in a medium bowl whisk together all of the ingredients.

  2. To use, place 2 to 3 lb. desired poultry or meat in a resealable plastic freezer bag. Add marinade. Seal bag; turn to coat poultry or meat. Lay flat in a shallow baking pan and freeze up to 3 months.

  3. To serve, thaw in refrigerator 24 to 48 hours or until no longer icy. Drain poultry or meat, discarding marinade. Cook poultry or meat as desired.


To peel turmeric, use a vegetable scrubber to remove the tender peel.

**Toasting Seeds

To toast cumin seeds, heat a dry 6-inch skillet over medium. Add seeds. Cook 2 minutes or until fragrant, gently shaking skillet frequently. Immediately transfer seeds to a bowl to cool. Use a mortar and pestle or spice grinder to grind seeds.

Serving Idea

If desired, serve cooked, marinated poultry or meat with hot cooked basmati rice, fresh cilantro, and lime wedges.

Nutrition Facts (per serving)

47 Calories
4g Fat
1g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 47
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 67mg 3%
Total Carbohydrate 1g 0%
Protein 1g
Vitamin C 0.8mg 4%
Calcium 15mg 1%
Iron 0.2mg 1%
Potassium 19mg 0%
Folate, total 0.4mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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