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HSP (Halal Snack Pack)
...in your mind.
HSP (Halal Snack Pack)

HSP (Halal Snack Pack)

Ingredients

    Chicken
  • 1 pound boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 1 tablespoon each dried oregano, cumin, coriander and garlic powder
  • Juice of 1/2 lemon
  • Good pinch kosher salt & coarsely ground black pepper
    Garlic White Sauce
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 3 large cloves garlic, minced
  • 1 teaspoon cumin
  • Juice of 1/2 lime
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon white vinegar
  • Pinch kosher salt & coarsely ground black pepper
    For serving
  • Chicken salt - link to recipe here
  • Fresh hot fries
  • Shredded mozzarella cheese
  • Bbq sauce & sriracha

Directions

  1. Put chicken in a bowl and add the olive oil, oregano, cumin, coriander, garlic powder, lemon juice and salt & pepper, mix really well to coat chicken then refrigerate a couple hours up to overnight
  2. Make the sauce: put the mayo, sour cream, garlic, cumin, lemon juice, parsley, vinegar and salt & pepper in a small bowl and mix well, add a couple tablespoons of milk or water to make it drizzle-able, then refrigerate
  3. Remove chicken from fridge 30 minutes before cooking
  4. Heat grill to high, use a grill spray and put on chicken - your goal is to cook it hot & fast getting great grill marks but still keeping it moist & tender, this should be only a couple minutes a side (if cooking to temp, you can pull it off at 160)
  5. Remove from grill, and chop up - but keep warm under foil until you use it
  6. When you’re ready, put a pile of fries on a plate or in a bowl and sprinkle generously with chicken salt, top with a nice layer of mozzarella, then a nice layer of the chicken, then drizzle with equal parts of the garlic white sauce, the bbq sauce and the sriracha
  7. Eat and say ’“thank you Australia!”
HSP (Halal Snack Pack)

HSP (Halal Snack Pack)

Ingredients

    Chicken
  • 1 pound boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 1 tablespoon each dried oregano, cumin, coriander and garlic powder
  • Juice of 1/2 lemon
  • Good pinch kosher salt & coarsely ground black pepper
    Garlic White Sauce
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 3 large cloves garlic, minced
  • 1 teaspoon cumin
  • Juice of 1/2 lime
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon white vinegar
  • Pinch kosher salt & coarsely ground black pepper
    For serving
  • Chicken salt - link to recipe here
  • Fresh hot fries
  • Shredded mozzarella cheese
  • Bbq sauce & sriracha

Directions

  1. Put chicken in a bowl and add the olive oil, oregano, cumin, coriander, garlic powder, lemon juice and salt & pepper, mix really well to coat chicken then refrigerate a couple hours up to overnight
  2. Make the sauce: put the mayo, sour cream, garlic, cumin, lemon juice, parsley, vinegar and salt & pepper in a small bowl and mix well, add a couple tablespoons of milk or water to make it drizzle-able, then refrigerate
  3. Remove chicken from fridge 30 minutes before cooking
  4. Heat grill to high, use a grill spray and put on chicken - your goal is to cook it hot & fast getting great grill marks but still keeping it moist & tender, this should be only a couple minutes a side (if cooking to temp, you can pull it off at 160)
  5. Remove from grill, and chop up - but keep warm under foil until you use it
  6. When you’re ready, put a pile of fries on a plate or in a bowl and sprinkle generously with chicken salt, top with a nice layer of mozzarella, then a nice layer of the chicken, then drizzle with equal parts of the garlic white sauce, the bbq sauce and the sriracha
  7. Eat and say ’“thank you Australia!”