Recipes

• 1 package
  Lilydale^® Boneless Skinless Turkey Thighs
• Turkey Thigh Marinade:
• 5 cloves
  garlic, minced
• 5 tbsp (75 mL)
  Mastro^® Olive Oil
• 3 tbsp (45 mL)
  red onion, finely chopped
• 1 tsp (5 mL)
  lemon zest
• ½ tsp (2 mL)
  paprika
• ½ tsp (2 mL)
  all spice
• ½ tsp (2 mL)
  nutmeg
• ½ tsp (2 mL)
  cardamom
• ½ tsp (2 mL)
  salt
• ½ tsp (2 mL)
  pepper
• ½ tsp (2 mL)
  oregano
• 1
  lemon, juiced
• Cucumber Dill Sauce:
• 2
  cloves garlic, crushed
• ¼ cup (60 mL)
  dill, chopped
• ¼ cup (60 mL)
  cucumber, finely diced
• 1 tbsp (15 mL)
  Mastro^® Olive Oil
• ¾ cup (62 mL)
  Greek style yogurt or sour cream
• ½
  juice of half a lemon
• salt and pepper to taste

1. In a small bowl, mix together the garlic, olive oil, red onion and lemon zest. Measure and add all spices, and the juice from one lemon. Mix together well.
2. Place Lilydale^® Boneless Skinless Turkey Thighs in a baking pan, and pour marinade over each thigh. With clean hands, rub marinade into both turkey thighs on all sides. Cover and refrigerate for a minimum of 2 hours, and up to 24 hours.
3. Heat barbecue or grill to medium-high heat. Place thighs on barbecue and cover for 5-7 minutes, then turn the thighs and grill for another 5-7 minutes or until the internal temperature has reached 165°F.
4. Prepare Cucumber Dill Sauce by mixing all the ingredients together well.

Serve turkey thighs with a side of Greek Salad, rice, or roasted potatoes, and drizzle with Cucumber Dill Sauce.