Chicken Shawarma Gratin with Jalapeno Mint Yogurt

I may need some help.


Maybe help isn’t the right word. Hmmmmm.….more like encouragement if you will. I need some encouragement on two fronts:

1) It’s okay to wear floral prints. Not like 1980 curtain style floral print, but the cute whimsical kind. Tell me it’s okay because I need to get over my solid color comfort zone.

2) I’m not to old for snapchat. I am AFRAID to even search how to use snapchat for fear of being brought down by the teenage Google gods. Also, what the heck do you do with snapchat? I am so confused. Sighhhhh.

Anyways, I am so glad that we talked. May I offer you a glass of milk? Oh, where are my manners. How about some chocolate milk? I mean, if we are going to celebrate National Dairy Month, we’ve got to break out the good stuff. I have a bottle of strawberry milk reserve 2011 just in case. Kidding. Maybe.

Chicken Shawarma Gratin with Jalapeno Mint Yogurt

Like I mentioned, June is National Dairy Month and I’ve teamed up with ADA Mideast to give you the 411 on America’s dairy farming families and why dairy is so important in our diet. Remember when I visited Cleveland last year? I fed a baby a cow at The Andreas family in Sugarcreek, Ohio that has been dairy farming since 1881! Talk about a family business.Today, they milk over 1,300 head of Holstein cows and farm about 3,200 acres.

Chicken Shawarma Gratin with Jalapeno Mint Yogurt

Dairy farming is a vibrate industry in Ohio that makes it possible to have milk, cheese, etc in our diets. Milk is the single greatest source of 3 of the 4 nutrients the Dietary Guidelines: Calcium, vitamin D and potassium. One serving of milk, cheese or yogurt provides 8 grams of high-quality protein! Who wants a slice of cheese?

Chicken Shawarma Gratin with Jalapeno Mint Yogurt

Actually, with all of this talk about cheese, I definitely could for a slice of this Chicken Shawarma Gratin with Jalapeno Mint Yogurt. If you ever needed to store up your dairy reserve this gratin is chock full of cheese, milk, eggs, and my favorite, Greek yogurt! With a spicy kick from the chicken shawarma, it’s my go to when feeding a large crew! It’s udder-ly delicious!

Chicken Shawarma Gratin with Jalapeno Mint Yogurt

Make sure to check out the rest of the dairy crew and their wonderful recipes!

Inside BruCrew Life: Pina Colada Cake Trifle

Lemons for Lulu: Coconut Banana Cream Pie

Country Cleaver: Chocolate Chip Mini Greek Yogurt Pops

Climbing Grier Mountain: Chicken Shawarma Gratin with Jalapeno Mint Yogurt

Food Faith Fitness: Cauliflower Pizza with Greek Yogurt Pesto

Well-Plated: Berry Breakfast Yogurt Popsicles

Love Grows Wild: Smoothie Popsicles

Eat2Gather: Grilled Cheese Bar

In Katrina’s Kitchen: Milk and Cereal Breakfast Popsicles

Shugary Sweets: S’Mores Coffee Milkshake

***This post was sponsored by ADA Mideast. As always, all opinions expressed here are 100% my own.***

Chicken Shawarma Gratin with Jalapeno Mint Yogurt

Chicken Shawarma Gratin with Jalapeno Mint Yogurt


for the chicken shawarma:
1 1/4 cup ground chicken (will have leftover)
2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, minced
2 tablespoons unsalted butter
1 cup couscous, cooked
1/4 cup roasted red peppers, diced
1/2 cup garbanzo, rinsed
3 large eggs, whisked
1 1/2 cups whole milk
3/4 cup mozzarella, shredded ( + more for garnish)
6 large tomatoes slices cut in half
1/4 cup feta, garnish
salt and pepper to taste

for the jalapeno mint yogurt:

1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1/2 jalapeno, deseeded, diced
2 tablespoons fresh mint, minced
salt and pepper to taste


for the chicken shawarma:
Preheat oven to 375 degrees.

In a large bowl, combine the first seven ingredients. In a large skillet preheated to medium high heat, melt the butter. Add the chicken shawarma to the skillet and cook the chicken until cooked through about 5 minutes. Remove from heat.

Next, spray a medium baking dish (a little smaller than a 9X13) with non-stick cooking spray. Place the couscous on the bottom of the baking sheet spreading in an even layer. Add the chicken shawarma on top followed by roasted red peppers and garbanzos. In a large bowl, combine eggs, mozzarella, and milk. Pour egg mixture over the chicken shawarma. Place tomato slices on top and garnish top with remaining mozzarella. Bake for about 45 minutes or until golden brown. Remove from oven and garnish feta and jalapeno mint yogurt. Serve immediately.

for the jalapeno mint yogurt:
In a large bowl, combine all the ingredients. Set aside.

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