Za'atar-Spiced Chicken Sandwiches Recipe

Fusion cuisine · 374 calories

Za'atar-Spiced Chicken Sandwiches recipe

About this recipe

Za'atar-Spiced Chicken Sandwiches are a delicious fusion of Middle Eastern flavors and hearty British sandwich tradition. Juicy chicken thighs marinated in aromatic za'atar, served on warm ciabatta rolls with a refreshing yogurt-tahini sauce, crisp vegetables, and a hint of chili for a perfect lunchtime treat.

Ingredients

  • - Thomas Ridley Fresh British Chicken Thighs
  • 80G Zaytoun Palestinian Za'Atar, 80G
  • - Filippo Berio Garlic Flavoured Olive Oil
  • - Sunita Lemon Juice Organic
  • 50G Pepper Black Ground BWFO
  • 200 G Authentic Greek Yogurt
  • 1 Head Organic Romaine Lettuce
  • 1 Piece Cucumber 1Pc
  • 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
  • 500G Turkish Chilli Flakes, 500G
  • - Ktc Minced Garlic Paste
  • 110G Gourmet Kitchen Himalayan Pink Salt Grinder
  • 400G Al Dayaa Tahini Sesame Paste, 400G
  • - London Grocery Ciabatta Bake At Home 4 Pack

Instructions

  1. 1. In a large bowl, mix the olive oil, lemon juice, minced garlic, 2 tablespoons of za'atar, salt, and black pepper to create the marinade.
  2. 2. Add the chicken thighs to the bowl and toss well to coat. Cover and let marinate for 10 minutes at room temperature, or refrigerate for up to 2 hours if preparing in advance.
  3. 3. Preheat a grill pan or skillet over medium-high heat. Add the marinated chicken thighs and cook for 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F). Remove from heat and let rest for 5 minutes.
  4. 4. While the chicken rests, prepare the yogurt-tahini sauce by mixing the Greek yogurt, tahini, lemon juice, and a pinch of salt in a small bowl. Stir until smooth and creamy.
  5. 5. Lightly toast the ciabatta rolls in a dry skillet or under a grill for 2-3 minutes until warm and slightly crisp.
  6. 6. Assemble the sandwiches by spreading a generous layer of the yogurt-tahini sauce on the bottom half of each roll. Top with a layer of lettuce, sliced cucumbers, and diced tomatoes.
  7. 7. Slice the cooked chicken thighs into strips and place them on top of the vegetables. Sprinkle the remaining za'atar and chili flakes (if desired) over the chicken.
  8. 8. Close the sandwiches with the top halves of the ciabatta rolls. Serve immediately with a side of pickles or crisps for a complete lunch.