The yogurt marinade is suitable for veal and rabbit, mild-flavoured fish and vegetables (cucumbers, courgettes, cabbage).
Meat and fish should be cut into thin slices and vegetables into slices, strips or sticks.
The marinating process can take from one to twelve hours.
Meat and fish should be drained and then cooked, while vegetables can be served with the yogurt used, seasoned with salt, pepper and herbs.
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