Chicken Shawarma Burger by Chef Shane Deane

Ingredients

Marinated Chicken Breast

4 chicken breasts, butterflied

4 garlic cloves, minced

2 tsp cinnamon

2 tsp allspice

1 tsp cardamom

1 tsp cumin

½ tsp nutmeg

1 tsp salt

Garlic Yogurt Sauce

150g of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt or Irish Yogurts Clonakilty Greek Style Natural Live Yogurt

1 clove garlic, minced

6 leaves mint, finely chopped

3 sprigs parsley, finely chopped

¼ tsp ground cumin

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

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.