Middle Eastern Cumin Yogurt Marinade

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Duyen Tran

California native trying to navigate her new life in NYC as a recent transplant, post-grad, who tries to make friends, explore the city and eat well on a small budget. She’s known for her fairly obscure pop culture references and gumption. You can see some of that doogen.wordpress.com or her twitter @doogencreates.

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This is part deux of Dinner: A Love Story’s yogurt marinade change-up. As long as you have the basic ingredients, you can shake it up and make a few different marinades with a quick change of characters.


  • 2 cups plain yogurt
  • 1/2 large onion
  • 1/3 cup olive oil
  • salt & freshly ground pepper

And then for this twist, you’ll need:

  • 1/2 cup fresh oregano, stems removed
  • 1 clove garlic
  • juice from one lemon
  • 2 teaspoons cumin


  1. Throw all of these into your Magic Bullet and pulse until everything is blended well.

When you open the lid, it should smell like well-spiced heaven. No lie. Throw your chicken breast (or whatever you’re seasoning) into a Ziploc baggie along with the marinade. Let soak as long as possible. I left this beaut marinate overnight.

Preheat your oven to 400 degrees. Layer your chicken breasts and bake covered for about 30 minutes.

Uncover and enjoy with your favorite veggies. Brussels sprouts and green beans, in my case.


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