Greek charcoal chicken by the Tzaki team.
At Tzaki chef Alex Xinis’ Greek charcoal chook joint Kokoras, chickens are brined for 12 hours with rosemary, lemon, oregano, coriander seed and cinnamon. The butterflied chooks then spin over coals before joined by flatbreads and salads such as pearl barley with roasted carrots. There are a few stools for dining in, but takeout is the thrust.
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