Most marinades get made once and forgotten about until the next braai, when somebody asks what was in it and nobody quite remembers. This one’s worth writing down. Five ingredients, five minutes, and it does two jobs at once — marinade going in, dipping sauce coming out.
Natural yoghurt, fresh mint, crushed coriander seeds and garlic, with two tablespoons of Wilson’s Ginger Flavoured Lime Juice doing the citrus work. Whisk it together, smear half over chicken or lamb, hold the rest back in the fridge. By the time the meat comes off the coals, you’ve got a bright, cold sauce sitting right there waiting for it.
It works on chicken thighs, lamb chops, and halloumi if you’ve got someone at the table who isn’t eating meat.
Yoghurt, Mint & Ginger Lime Marinade
Ingredients
Method
- Combine the yoghurt, chopped mint, Wilson’s Ginger Flavoured Lime Juice, crushed coriander seeds, garlic and olive oil in a bowl. Season with salt and pepper.
- Whisk together until smooth.
- Set aside roughly half the marinade in a separate bowl, cover, and refrigerate — this will be your dipping sauce.
- Smear the remaining marinade over your chosen meat — chicken thighs, lamb chops or halloumi all work well. Use right away, or cover and refrigerate for at least an hour, ideally overnight.
- Cook over braai coals or in a hot griddle pan until done, then serve with the reserved marinade as a dipping sauce alongside.
Notes
We Use Wilson’s Ginger Flavoured Lime Juice
Wilson’s Ginger Flavoured Lime Juice does something specific here that fresh lime alone doesn’t: it survives the heat. The bright citrus note softens slightly as the meat cooks, but the sharp ginger warmth comes through on the other side and lingers in the finished dish. You get the acid working in the marinade and the ginger working in the eating — two different effects from the same tablespoon.
The reserved half of the marinade — the bit that never touches raw meat — is where the lime and ginger are at their most vivid. That uncooked contrast against the smoky char from the braai is most of why this marinade is worth holding onto.
A Few Tips
Always hold marinade back before it touches raw meat — once it’s been in contact with raw chicken or lamb, it’s not food-safe to serve uncooked. Split the batch first, every time.
Crush the coriander seeds properly — a pestle and mortar or the flat of a knife works. Whole seeds don’t release their flavour the same way, and they’re an odd texture to bite into.
Marinate overnight if you can — an hour does the job, but overnight gives noticeably better flavour penetration, particularly on chicken thighs.
Use full-fat yoghurt — the fat content is what protects the meat under high heat. Low-fat versions don’t do the same job and the meat is more likely to dry out.
How We Serve It
The meat comes off the braai onto a board, the reserved marinade goes into a small bowl alongside, and people serve themselves — a spoonful of cold sauce against the hot, charred meat. It’s an easy thing to put together quickly once everything’s off the coals.
Works well with a simple side — grilled corn, a green salad, or flatbread to mop everything up. The marinade does enough heavy lifting that the sides can stay simple.
More Ways to Use Wilson’s Ginger Flavoured Lime Juice
Wilson’s Ginger Flavoured Lime Juice works across the rest of the kitchen too. A few ideas:
Tequila tonic — a tablespoon in place of fresh lime, alongside tequila and tonic water over ice.
Curry finishes — a tablespoon stirred into a long-cooked curry, off the heat, right at the end.
Salad dressings — whisked with olive oil and a little honey for anything needing a citrus lift.
The Good Stuff
Wilson’s Ginger Flavoured Lime Juice is a concentrated lime juice with sharp ginger flavouring, sitting at 43’46°Brix. It’s dairy-free, vegan, gluten-free, Halaal and Kosher certified. Contains sulphur dioxide. Store in a cool, dry place, shake well before use, and refrigerate once opened.
Ways to Change It Up
Swap the protein — prawns or firm white fish work well in this marinade, but for no longer than 20 minutes — the acid starts breaking down seafood faster than meat.
Make it dairy-free — coconut yoghurt works as a substitute, though the flavour leans slightly sweeter and the texture is a little thinner.
Add heat — a finely chopped green chilli stirred in gives the marinade a sharper edge without overwhelming the mint and coriander.
Use it as a dip on its own — skip the marinating entirely and serve the whole batch as a dip with vegetable crudités or warm flatbread.
Questions You Might Have
How long can I marinate the meat for?
Up to 24 hours for chicken or lamb. Beyond that the acid starts to break down the texture too much. For prawns or fish, 20 minutes is the maximum.
Can I freeze the marinated meat?
Yes — freeze the meat in the marinade in a sealed bag for up to 2 months. Thaw fully in the fridge before cooking. The marinating continues slowly as it thaws, so don’t leave it longer than necessary.
How long does the reserved dipping sauce keep?
Two days in a sealed container in the fridge, provided it never touched raw meat. The mint will darken slightly but the flavour holds up well.
Is this safe to use as a dip if half the batch touched raw meat?
No — only the portion that was set aside before contact with raw meat is safe to serve as a dip. Always split the batch before the marinade goes anywhere near the meat, not after.
Where can I buy Wilson’s Ginger Flavoured Lime Juice?
Wilson’s Ginger Flavoured Lime Juice is available online at oliveoil.co.za and at leading retailers across South Africa.
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Wilson’s Ginger Flavoured Lime Juice is available online and at leading retailers across South Africa.
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