Chicken Shawarma Sub
24 Hr, 20 Mins
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
1 Cup Greek Yogurt
1 Clove Garlic, crushed
1 Teaspoon Cumin
1 Squeeze of Lemon Juice
Salt and Pepper
4 Martin’s Hoagie Rolls
Iceberg Lettuce, sliced
Red Onion, finely sliced
Cheese, shredded (optional)
Hot Sauce (optional)
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).
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).
Heat large non-stick skillet with 1 tablespoon of oil over medium-high heat.
Place chicken in skillet and cook first side for 4 to 5 minutes until charred. Flip chicken and cook for 3 to 4 minutes.
Remove chicken from skillet and cover loosely with foil. Set aside to rest for 5 minutes.
Slice chicken and pile onto platter alongside Martin’s Hoagie Rolls, yogurt sauce or tahini, lettuce, tomato, onion, and any other optional ingredients.
Open Martin’s Hoagie Rolls and flatten with a rolling pin to a thickness similar to pita.
Smear yogurt sauce 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