For the chicken:
6 boneless chicken thighs
¾ tsp ground cumin
¾ tsp ground turmeric
¾ tsp ground coriander
¾ tsp garlic powder
¾ tsp paprika
½ tsp ground cloves
Salt and Pepper
1 lemon juiced
For the Herb and Garlic Yogurt Sauce:
1 cup full fat Greek yogurt
2 garlic cloves, finely minced or grated
1 persian cucumber, trimmed and peeled and finely diced
1 Tbsp fresh dill, rough chopped
1 Tbsp fresh chives, finely chopped
1 Tbsp fresh mint, finely chopped
Lemon zest and juice
Salt and dash of white pepper
Preheat oven to 500 degrees. Mix the shawarma seasonings together along with lemon juice and Kosterina EVOO and rub all over chicken thighs. Let it marinate for at least 1 hour or overnight. Lay chicken thighs on a cooling rack over baking sheet and bake for 20-25 min.
Meanwhile, in a medium bowl, mix yogurt with grated garlic, cucumbers, lemon zest, lemon juice, herbs, Kosterina EVOO, salt to taste and a dash of white pepper.
Serve chicken with yogurt sauce, rice, or toasted pita. Enjoy!
Crafted and photographed by the incredibly talented Bernice of Baran Bakery, this yogurt bowl pairs fresh blueberries and raspberries with our flavorful Fig & Balsamic EVOO Dark Chocolate served over Greek yogurt for an antioxidant-rich and totally delicious dessert.