Jake Widmann

1.) Make the chicken marinade as early as possible. Mix chicken thighs into the marinade (yoghurt, minced garlic, coriander powder, cumin powder, cardamom powder, white vinegar, chili powder, onion powder, smoked paprika, lemon juice, 1/4 cup olive oil, 2 tsp salt, 2 tsp black pepper), cover, and place in the fridge for at least 1 hour.
2.) For the tzatziki sauce, grate your cucumbers. Place them into paper towel and squeeze out the water. Mix all tzatziki ingredients (1 cup plain yoghurt, 3/4 cup grated & salted cucumber, 2 pureed medium garlic cloves, 1/2 cup chopped cilantro, 1/2 tsp coriander, 1/2 tsp cumin) together and place into the fridge until assembly.
3.) For the fries, run your potatoes through a mandolin for a shoestring size or use a knife to cut them into 1/4 inch by 1/4 inch sticks. Place them into ice cold water and let them soak for 30 mins. Strain and rinse. Place a few sheets of paper towel on the bottom of the bowl and put fries back in bowl to dry.
4.) In a large pan, begin frying your marinated chicken for 6-7 minutes on each side over medium heat. Remove when fully cooked (internal temperature of 165°).
5.) Heat olive oil in a sauce pan to medium heat for frying potatoes. Fry potatoes in batches until golden brown and crispy. Remove to paper towel to drain.
6.) Begin assembly: take a flatbread, spread tzatziki sauce, add fries, lettuce, tomatoes, onions, cooked chicken, and more sauce. Fold over itself, wrap with foil, serve and enjoy!