Made With
Hoagie RollsIngredients
For Marinade
2 Pounds Chicken Thigh Filets, skinless and boneless
1 Large Garlic Clove (or 2 small cloves), minced
1 Tablespoon Ground Coriander
1 Tablespoon Ground Cumin
1 Tablespoon Ground Cardamom
2 Teaspoons Ground Cayenne Pepper, or to taste
2 Teaspoons Smoked Paprika
2 Teaspoons Salt
Black Pepper, to taste
2 Tablespoons Lemon Juice
3 Tablespoons Olive Oil
Yogurt Sauce
1 Cup Greek Yogurt
1 Clove Garlic, crushed
1 Teaspoon Cumin
1 Squeeze of Lemon Juice
Salt and Pepper
To Serve
4 Martin’s Hoagie Rolls
Iceberg Lettuce, sliced
Tomato, sliced
Red Onion, finely sliced
Cheese, shredded (optional)
Hot Sauce (optional)
Tahini (optional)
Serves: 4
Directions
Step 1
Marinade chicken: Combine marinade ingredients in a large ziplock bag. Seal bag and massage from the outside with hands to make sure each piece of chicken is coated. Marinate 24 hours (minimum 3 hours).
Step 2
Yogurt Sauce: Combine yogurt sauce ingredients in bowl and mix. Cover and put in fridge until needed (it will last for 3 days in the fridge).
Step 3
Heat large non-stick skillet with 1 tablespoon of oil over medium-high heat.
Step 4
Place chicken in skillet and cook first side for 4 to 5 minutes until charred. Flip chicken and cook for 3 to 4 minutes.
Step 5
Remove chicken from skillet and cover loosely with foil. Set aside to rest for 5 minutes.
Step 6
Slice chicken and pile onto platter alongside Martin’s Hoagie Rolls, yogurt sauce or tahini, lettuce, tomato, onion, and any other optional ingredients.
Step 7
Open Martin’s Hoagie Rolls and flatten with a rolling pin to a thickness similar to pita.
Step 8
Smear yogurt sauce (or tahini) on inside of roll. Pile on lettuce, tomato, and chicken. Top with onion, cheese, hot sauce, and any other preferred toppings.
Recipe adapted from: www.recipetineats.com
