This recipe makes enough marinade for 2 pounds of meat, seafood or vegetables.
Whisk the yogurt, lemon juice, garlic, mint, rosemary, turmeric, salt, and pepper together in a bowl.
If you would like to reserve marinade as a dipping sauce with your grilled food, reserve 1/4 cup of marinade in a small bowl. Do not reuse marinade that has been in contact with raw meat.
If marinating red meat or poultry, pour over the meat in in a large, wide dish or zip-top bag and marinate in the refrigerator for up to 24 hours.
If marinating seafood such as shrimp or salmon fillets, brush the marinade over your seafood and marinate in the refrigerator for 30 minutes to 1 hour.
Remove the meat from the marinade and lightly pat dry with paper towels. Discard the marinade.
Grill the meat to your preference.