Description
These delicious, savory and juicy chicken shawarma spiced burgers are perfect served with a tangy slaw and bold sauces.
Ingredients
Units
Scale
For the Chicken Shawarma Burgers
- 1 lb ground chicken (I prefer using dark meat here)
- 1 1/2 tbsps Shawarma spice blend
- 2 cloves garlic, minced
- 2 tbsps tahini
- 1 tsp kosher salt
For the slaw and toppings:
- 1/2 small head red cabbage
- 1/2 small red onion
- 1/2 cup parsley, roughly torn
- 2 tbsps lemon juice
- 2 tsps extra virgin olive oil
- 1 tsp sumac
- kosher salt, to taste
- burger buns
- toum
- amba
- sliced pickles
Instructions
For the burgers:
- Place the ground chicken in a large bowl and add the shawarma spice blend, garlic, tahini and salt. Mix gently to combine.
- Divide the mixture into four equal patties.
- If using the oven/stovetop to cook, preheat the oven to 350℉.
- When ready to cook, heat a large cast iron skillet over medium-high heat. Drizzle, or spray a small amount of avocado oil in the skillet. Add the patties and cook for three to four minutes, until a crust has formed and then flip and cook for three minutes.
- Transfer to a baking sheet (or use the same cast iron pan) and place in the oven for nine to ten minutes, until cooked through.
- When ready to serve, toast the burger buns. Add the toum and amba to the bottom bun, then place the burger on and top with slaw and pickles. Close the burger with the other bun and enjoy!
For the slaw:
- Finely shred the cabbage and red onion on a mandolin, or use a sharp chef’s knife to do so. Place in a large bowl along with the parsley.
- Pour the lemon juice and olive oil over top, along with the sumac and salt. Toss to combine.
Notes
I use this recipe for the amba.
To make toum, check out this recipe from The Mediterranean Dish.