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  /  Main   /  Chicken Shawarma Burger by Chef Shane Deane

Chicken Shawarma Burger by Chef Shane Deane

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By Irish Yogurts Clonakilty

Chicken Shawarma Burger By Irish Yogurts Clonakilty
Method
Method
  • Place all the marinade ingredients into a bowl and stir with a spoon to combine. Add the butterflied chicken to the yogurt marinade and allow to marinate for a minimum of 2 hours. For best results marinate the night before cooking.
  • To make the garlic sauce combine all the ingredients together in a bowl.
  • To make the coleslaw, finely slice the red cabbage. Peel and grate the carrot using a box grater. Combine the 2 together in a bowl. Make the dressing for the coleslaw by combining the cider vinegar, olive oil, mustard, honey, salt and pepper in a jam jar. Seal with the lid and give it a good vigorous shake. Now pour this over the cabbage and carrots and mix to combine.
  • Time to make the burger. Heat a pan or chargrill pan. When hot add a little oil to the pan and place your chicken breast onto it removing any excess yogurt. Cook on a medium high heat for 4-5 minutes on both sides until cooked through. If it is still not cooked pop it into an oven pre heated to 170C for 5 more minutes until cooked.
  • Now to assemble the burger. Toast the burger buns. Place the little gem lettuce and sliced tomatoes onto the bottom of the bun top with the coleslaw, chicken breast and a liberal amount of the garlic yogurt sauce. Pop on the top part of the bun. Wrap your gnashers around the burger.
Ingredients
Garlic Yogurt Sauce Coleslaw
  • ¼ head red cabbage
  • 1 carrot
  • 25 ml cider vinegar
  • 50 ml extra virgin olive oil
  • 1 tsp mustard
  • 2 tsp honey
  • salt
  • pepper
Ingredients to assemble
  • sliced tomato
  • little gem lettuce leaves
  • burger buns
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