Instructions
Cut
DiceCut into small uniform cubes the chicken thigh (20mm)
Cut
Slice the onion (5mm)
Cut
MinceCut into very fine pieces the garlic (2mm)
Sear
SearCook at high heat to create a caramelized crust chicken thigh, in flat griddle, with olive oil, salt, cumin, turmeric, paprika, and black pepper, at 200C, 6min
Why this matters
What: High-heat surface browning of protein or vegetables using the Maillard reaction and caramelisation.
Why: Searing creates hundreds of new flavour compounds on the surface. The fond (browned bits) left in the pan is the foundation for sauces and braises.
- Moving the food too early — let the crust form before flipping
- Overcrowding the pan — drops the temperature and causes steaming
- Not drying the surface — moisture prevents browning
Saute
Saute onion and garlic, in flat griddle, 6min
Why this matters
What: Cook cut vegetables or aromatics in a small amount of fat over medium heat, stirring frequently.
Why: Gentle heat breaks down cell walls, releasing sugars and aromatic compounds. The fat carries fat-soluble flavours that water alone cannot extract.
- Heat too high — burns aromatics before they soften
- Not enough fat — food sticks and scorches
- Stirring too rarely — uneven cooking and hot spots
Check
Continue until internal_temp >= 74C
Rest
Let restLet meat sit after cooking so juices redistribute for 3 min
Why It Works
- Turmeric gives the grill its signature golden colour — do not skip it
- Cut the chicken into small, even pieces for maximum charred surface area
- High heat is essential for the characteristic smoky flavour and crispy edges
- Serve immediately in warm pita with chopped parsley, pickles, and a drizzle of tahini
Common Mistakes to Avoid
- Watch temperatures carefully
- Don't skip the resting step
Technical Details (CKL)
servings 4
ingredient "chicken thigh" 700g
ingredient "onion" 200g
ingredient "garlic" 15g
ingredient "cumin" 8g
ingredient "turmeric" 5g
ingredient "paprika" 8g
ingredient "olive oil" 30ml
ingredient "salt" 6g
ingredient "black pepper" 3g
pan "flat griddle" 32cm
knife "chef's knife"
cut "chicken thigh" style dice size 20mm
cut "onion" style slice size 5mm
cut "garlic" style mince size 2mm
# Sear spiced chicken on high heat for char
sear "chicken thigh" in pan with "olive oil" "salt" "cumin" "turmeric" "paprika" "black pepper" at 200C for 6min
# Add onions and garlic, cook until charred
saute "onion" "garlic" in pan for 6min
until internal_temp >= 74C
rest 3minThis recipe is defined using CKL (Culinary Knowledge Language), a precise language for describing cooking procedures.