All Recipes

Chicken Shawarma Sub

24 Hr, 20 Mins
Hoagie Rolls
Made With
Hoagie Rolls


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)

Serves: 4


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 on inside of roll. Pile on lettuce, tomato, and chicken. Top with onion, cheese, hot sauce, and any other preferred toppings.

Recipe adapted from: