yeah ,, maybe
I don't think what little lactose is left in yoghurt caramelises very well, to be honest. Might be worth a go, though. I've barbecued thai green chicken and that's been more or less OK, and that has the same issue - I just tend to chuck a load of palm sugar into the paste when I make it with that, though.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 6 Jun 2013, 11:30, 2 replies, latest was 12 years ago)

I'll try that.

(Bazongaloid, Thu 6 Jun 2013, 11:31, Reply)

You're going to get some sugar from the lime,
granted not a lot. I've not had any problems before but I'm sure some sugar wouldn't hurt.
(socynicalsohip, Thu 6 Jun 2013, 11:32, Reply)

Yeah. Only a tiny bit, though.
I mean, don't get me wrong, that stuff will be fine cooked on a barbecue, it'll just not be any different (bar being a bit drier) than cooking it any other way, which doesn't really seem worth the effort, somehow.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 6 Jun 2013, 11:37, Reply)

But the smokiness on the BBQ will infuse with the meat?

(Bazongaloid, Thu 6 Jun 2013, 11:41, Reply)

I infused my meat into
your zzzzzzzzzzzzzz
(Bonzodog29 is an unemployed sponge of the worst kind, Thu 6 Jun 2013, 11:44, Reply)

maybe.
I suppose.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 6 Jun 2013, 12:15, Reply)