Meat is the New Black - Chicken and Lamb Marinated in Yogurt

On Sunday night I attended a magazine opening party for Meat Paper  a heady food journal all about the culture of meat. I was amazed that a party all about meat would attract such a large crowd of people.  Especially in vegetarian filled San Francisco. The place was packed with ravenous carnivores all grabbing for the homemade sausages and marrow bones.  My friends and I were overwhelmed and declared, based on the size of the crowd and our inability to get at the meat-filled table, that "Meat is the New Black".

Last Friday I had somewhat of a meat party myself (save the jokes please).  A group of friends came over for some Greek dishes and my favorite was a dish that I adapted from my Shaking Beef  recipe. While I was strolling the aisles of Molly Sones Tower Market I concocted a recipe using lamb steak and chicken thighs.  Both are marinated in Greek yogurt with mint, oregano and salt for a few hours and then baked in the oven at 350 for 30 minutes.  The meat is served with onions that have been marinating in lemon juice and rice vinegar overnight. 

It was delicious!

For the Onions:
- 2 large red onions sliced thin (we sliced them into half moons)
- The juice of 6 lemons
- 1/2 cup of rice vinegar
- 3 tbsp fresh ground black pepper

Mix all ingredients together and let set in the fridge overnight.

For the meat.

Have your butcher cube up 1 lb of chicken thighs and 1 lb of lamb steak (ask for the leanest cut of lamb he or she can get). 

You'll need a 17 oz container of Greek Yogurt.  I use the Fage Total brand.  Mix this with the meat and add in 2 tbsps each of chopped fresh mint and oregano.  Mix in 3 tsp of salt and let this marinate for about 3 hours in the fridge.

Take the onions out of the fridge and bring to room temp. Preheat the oven to 350 and cook the meat with the yogurt marinade on a cookie sheet for about 30 minutes.

Remove from the oven and serve on a platter with the onions.

Your guests will love you for this one.