4 garlic cloves, finely grated

2 Tbsp. dried oregano

1 tsp. sugar

⅓ cup plus 1 Tbsp. extra-virgin olive oil, divided; plus more for drizzling

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

Freshly ground pepper

1½ lb. skinless, boneless chicken thighs, cut into 2″ pieces

1 15.5-oz. can chickpeas, rinsed

2 tsp. ground cumin

2 tsp. smoked paprika

3 Tbsp. fresh lemon juice, plus more for drizzling

½ small red onion, thinly sliced

1 lb. mixed tomatoes, cut into bite-size pieces

½ cup pitted Kalamata olives

6 oz. feta, thinly sliced

Parsley leaves with tender stems, pitas, and lemon wedges (for serving)

Eight 10″-long bamboo skewers, soaked 30 minutes in water, or metal skewers

Oxtails

Step 1

Rinse 2½ lb. ½”–¾” thick oxtails under cool running water; drain and place in a large bowl. Add 1 large red onion, thinly sliced, 1 large green bell pepper, halved, ribs and seeds removed, cut into strips, 1 bunch cilantro, tough stems removed, cut into 2″-long pieces, 6 garlic cloves, finely grated, one 1.4-oz. packet sazón con culantro y achiote (about 2 tsp.), 2 Tbsp. adobo seasoning, and 2 Tbsp. dried oregano and mix until meat is coated in seasonings.

Step 2

Heat 2 Tbsp. extra-virgin olive oil in a large heavy pot over medium-high. Working in 3–4 batches to avoid overcrowding the pot, add oxtail (try to leave most of seasoning in bowl, but if some cilantro and vegetables adhere, that’s okay). Cook, turning halfway through, until browned on both sides, about 10 minutes. Transfer to a plate as you go.

Step 3

Return all oxtails to pot. Pour 4 cups water into bowl with remaining seasonings and vegetables, then add to pot. Bring to a simmer (still over medium-high heat); cover and cook until liquid reduces by a fourth, about 30 minutes.

Step 4

Stir 3 oz. tomato paste (about 6 Tbsp.) and a little oxtail cooking liquid in a small bowl until paste is dissolved. Reduce heat to medium and stir tomato paste mixture into broth in pot. Re-cover pot, leaving lid askew, and cook, skimming excess fat or scum from surface as needed and adding up to 1 cup water to keep oxtails covered if needed and/or reducing heat to medium-low to prevent meat from burning underneath, until meat separates from the bones and is tender, 30–60 minutes. (If meat still isn’t tender at this point, add a little more water and continue cooking, checking for doneness and adding a little more water every 15 minutes until ready.)

Do Ahead: Oxtails can be cooked 3 days ahead. Transfer to an airtight container; cover and chill. Skim off any excess fat before reheating gently on stovetop or in microwave.

Salad and Assembly

Step 5

Gently toss 2 avocados, cut into about ¾” pieces, 1 large cucumber, peeled, cut into about ¾” pieces, juice of 1 lime, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and a pinch of freshly ground pepper in a large bowl to combine. Taste and season with more salt and pepper if needed.

Step 6

Divide oxtails among plates and arrange some salad on the side of each.

With its blend of tangy, smoky, and sweet flavors, this homemade burger sauce recipe is perfect both on and off the bun. Pair it with your favorite burger recipes—like In-N-Out-style smash burgers—or slather it on roast beef or turkey sandwiches. Use it in place of any condiments in your deviled eggs or egg salad, or tuck it into a pita with chicken shawarma or ground beef kebabs. Serve it as a dipping sauce for french fries, onion rings, chicken tenders, a soft pretzel, or fresh vegetables.

Of course, you can adjust the portions of our house special sauce, transforming it into your own secret sauce. Use Dijon mustard instead of yellow. Swap the dill pickle juice for sweet pickle relish for a chunkier Thousand Island dressing–like consistency, or try apple cider vinegar or white vinegar for a sharper tang. Add a pinch of cayenne pepper for kick, or cracked black pepper or dash of sriracha for milder spice. Store the hamburger sauce in an airtight container in the fridge until you’re ready to use it.