Juicy chicken shawarma, minty yoghurt and a chopped salad burger relish, all loaded up into brioche buns.
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Serves
4
Ground Cumin
Turmeric
Ground Coriander
Ground Cinnamon
Ground Clove
Chilli Powder
Onion
Skinless Chicken Thigh
Lemon
Salt
Olive Oil
Tomato
Red Onion
Gherkin
Coriander
Red Wine Vinegar
Sugar
Mint
Greek Yoghurt
Brioche Bun
Olive Oil
Salt
Jordon Ezra King
Jordon Ezra King is a chef and storyteller. Having cooked, temped, and staged his way through a host of kitchens around the world, Jordon has now set his sights on sharing his knowledge with the world, using his platform to teach people how to work their way around a kitchen and educate them about the provenance of the dishes they're cooking while he does it.
I wanted to try and replicate not just the taste of a shawarma but also the texture that’s normally achieved from being cooked on a vertical spit. The solution? A hot grill, well spaced out chicken and don’t turn it during cooking. We want crispy on one side, soft and juicy on the other.
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Serves
4
Ground Cumin
Turmeric
Ground Coriander
Ground Cinnamon
Ground Clove
Chilli Powder
Onion
Skinless Chicken Thigh
Lemon
Salt
Olive Oil
Tomato
Red Onion
Gherkin
Coriander
Red Wine Vinegar
Sugar
Mint
Greek Yoghurt
Brioche Bun
Olive Oil
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Combine the first six ingredients in a small bowl and mix.
Step 2.
Slice the onion and add to a large bowl. Dice up the chicken thighs into roughly 1 inch pieces and add to the same bowl with the onions.
Step 3.
Pour over the spice mix and squeeze over the juice of a lemon. Add the salt and olive oil and mix really well to coat the chicken.
Step 4.
Cover and transfer to the fridge, ideally overnight but an hour or so is fine, too.
Step 5.
Once you’re ready to cook the chicken, preheat your grill to max. Spread the chicken and onions out in a single layer on a large baking tray and place into the oven for 15 mins.
Step 6.
While the chicken cooks, make the chopped salad relish. Take the core and seeds out of the tomato and add to a food processor along with the red onion, gherkin and coriander. Pulse until finely chopped.
Step 7.
Transfer the mix to a sieve and squeeze out as much liquid as you can, then transfer to small bowl. Add the red wine vinegar, sugar and a pinch of salt, stir and set aside.
Step 8.
Finely chop the mint and mix through the Greek yoghurt with a pinch of salt.
Step 9.
Check that the chicken is cooked through and remove from the oven. It should be well browned and crispy on one side and soft and juicy on the other.
Step 10.
Toast the buns, then spread the bottom half with a layer of the minty yoghurt. Top with a big spoonful of the chicken and onions.
Step 11.
Spread the top layer of the bun with a spoon of the relish, then sandwich the burger together and enjoy.
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