Updated: May 28, 2020
Keeping with the Mediterranean theme, here is another recipe from my past Blog. It was a favorite and It was often in my monthly rotation.
3 to 4lbs skinless, bone-in chicken thighs – Now you can use boneless chicken breast, you will need about 1 lbs., cubed.
2 shallots, minced
4 cloves of garlic, minced
1 lemon, juiced and zested
3 tablespoons olive oil
1 tablespoon of Dijon mustard
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground chili pepper of choice
Salt and Pepper to taste
1 cup Greek Sheep Yogurt
2 small Persian cucumbers, small chopped
3 cloves of garlic, minced and smashed
¼ cup fresh chopped dill stems removed
1 tablespoon of Tahini
1 teaspoon fresh lemon zest
1 teaspoon of fresh minced oregano
1 to 3 teaspoons of hot sauce of choice – optional
Salt & pepper to taste
The Sandwich & Garnishes
4 to 6 Flatbreads, Naan or Pitas – warmed
Baby arugula greens
Sliced red onions
Place all the marinade ingredients into a blender, and pulse until smooth.
Place chicken in a zip lock bag, pour in marinade, close, and toss to coat. Place in the fridge for at least 4 hours, massage every so often.
While the chicken is marinating make the sauce, place all ingredients into a bowl and whisk until combined and smooth, cover and chill.
Now to cook the chicken, if you used the bone-in thighs, cover a baking sheet with parchment paper and place a rack on top, place chicken on rack and roast in a 375-degree oven for about 20 to 25 minutes, until chicken is cooked through, turn chicken once during the roasting process. Remove and let cool enough to handle, remove chicken from bone and chop.
If using the boneless chicken breast, place cubes on skewers, place on the baking sheet, and roast for about 20 minutes, rotating a few times. You will need to watch the roasting to prevent overcooking and the chicken drying out.
To assemble, place bread on parchment paper or foil, then spoon some of the sauce in the bread of choice, followed by the veggies, then the chicken and more sauce, fold up or roll and secure with parchment to hold shape, repeat until done.
Serve with a nice salad or some roasted potatoes – Enjoy