• Chicken Skewers Marinated In Turmeric, Garlic Ginger, Lime Juice, Olive Oil And Chios Mastiha Oil Accompanied By A Side Dish With Millet, Scallion, Dried Fruits, Pine Nuts, Olive Oil And Crushed Chios Mastiha Crystals


    • 1.10 lbs. chicken breast without skin and bones, cut into strips                  

    For the marinade:

    • 1/2 tsp. turmeric
    • 2 cloves melted garlic
    • 1 tbsp. ginger
    • 1 tbsp. lime
    • 1/3 cup olive oil

    Garnish with Mastiha:

    • 1/2 cup millet
    • fresh onions
    • 1 cup mixed dried fruit
    • 1/4cup pine
    • 1/2 tsp. Mastiha
    • 1 tsp. tamarind
    • 1/2cup olive oil
    • salt
    • fresh ground black pepper


    Integrate the marinade ingredients and add the chicken strips to the mix. Allow them to rest for 1 hour and then put them on the skewers while twisting them. Cook on a rack or grill at high temperature for about 5’-8’.
    For the garnish:

    Saute the onions, pine and millet with olive oil. Add water with a ratio of 1 part millet - 2.5 parts water (if necessary add some more), add salt and pepper and allow it to boil on low heat. At halftime of boiling, add the tamarind, the Mastiha and the dried fruit. Stir and bring to boil completely.

  • Salmon Marinated With A Mix Of Gochujang Sauce, Lime Juice, Honey, Olive Oil, Basil And Chios Mastiha Powder


    • 1 lb. salmon
    • salt
    • pepper
    • 2 tbsp. gochujang sauce
    • 1 tbsp. lime juice
    • 1/2 tbsp. honey
    • 1/2 tbsp. olive oil
    • 1/4 tsp. basil
    • 1/4 tsp. Chios Mastiha powder


    Place the salmon in a rack and a tray beneath it. In a small bowl, mix the ingredients and pour evenly over the salmon. Bake for about 5-8 minutes on the grill.