1 2-inch piece ginger, peeled and chopped
4 garlic cloves
1 cup plain whole-milk yogurt
1 cup cilantro leaves and stems
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon McCormick Gourmet Shawarma Seasoning
2 pounds skinless, boneless chicken thighs
for serving: chopped cilantro, basil and mint; thinly-sliced cucumbers and lemons
In a blender, combine ginger, garlic, yogurt, cilantro, lemon juice, honey, and Shawarma seasoning. Blend until smooth, then transfer ½ of marinade to a large resealable plastic bag, reserving the other half for serving. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.
Preheat oven to 425 degrees. Arrange the chicken on a foil-lined baking sheet, reserving the marinade, and roast it in the middle of a preheated oven for 20 minutes or until cooked through.
Serve with reserved dipping yogurt and topped with fresh herbs, cucumbers, and lemon.