Photo: Marina Oliphant
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 2 tsp caster sugar
- 3 tbsp olive oil
- 2 cloves garlic, crushed
- 1 tsp grated ginger
- 4 large skinless boned chicken thighs
- 4 wholemeal buns, split
- chilli relish and tahini sauce
- 1 head butter lettuce, leaves separated
- large handful fresh coriander leaves
- red onion, thinly sliced
- cucumber ribbons
Place cumin, paprika, turmeric, caster sugar, olive oil, garlic and ginger in a large bowl and whisk to combine. Place chicken thighs in marinade and toss until coated. Place in fridge to marinate for at least 1 hour.
Preheat barbecue to hot. Scrape excess marinade from chicken and barbecue chicken for 7-8 minutes on each side or until cooked right through.
Meanwhile, toast buns, cut side down, on barbecue for about 1 minute.
To serve, place bun bottoms on serving plates. Top each with chilli relish (or serve it in a separate bowl), then add lettuce, coriander, onion and cucumber. Finish with a chicken thigh. Drizzle over a little tahini (or serve in a separate bowl), and top with bun tops. Serve immediately.
This recipe is inspired by the burgers from an Israeli takeaway bar I love.
- Main Ingredients - Chicken
- Course - Dinner, Lunch
- Occasion - Family meals