Grilled Chicken Sandwiches with Pickled Cabbage and Herby Salad
Recipe Overview
Overview
These Grilled Chicken Sandwiches are a delightful fusion of flavors that bring together the best of Turkish and Moroccan cuisines. The marinade, rich with spices and yogurt, not only tenderizes the chicken but also infuses it with a depth of flavor that is hard to resist. As the chicken grills, it develops a beautiful char that adds to the overall experience.
The toppings are just as important as the chicken itself. The pickled red cabbage adds a vibrant crunch and a tangy note that perfectly complements the savory chicken. The herby onion salad, with its fresh parsley and sumac, brings brightness and freshness to the sandwich, making each bite a balanced delight.
To finish it off, a simple yogurt sauce ties everything together, adding creaminess and a hint of garlic. This recipe is not just about making a sandwich; it’s about creating a meal that is satisfying and full of flavor. Whether you’re hosting a casual gathering or just looking for a quick weeknight dinner, these sandwiches are sure to impress.
Recipe Details
Steps & Tips
Cut a small onion into quarters, blend until liquid, and strain to extract juice.
Mix all marinade ingredients until well blended.
Cut 500 grams of chicken thighs into bite-sized pieces.
Add chicken pieces to the marinade and mix thoroughly.
Tip: Marinate chicken for longer to improve flavor.
Add minced garlic, yogurt, tomato paste, red pepper paste, lemon juice, olive oil, and spices to the onion juice.
Slice red cabbage into strips, rinse in water, and massage with salt, sugar, and citric acid.
Tip: Massage cabbage for two minutes to help it wilt.
Add apple cider vinegar, olive oil, and lemon juice to the cabbage and mix well.
Tip: Pickled cabbage can be stored in the fridge for up to two weeks.
Slice onion, massage with salt, add sumac, parsley, and tomato, then mix.
Tip: Massage salt into onions to break up layers.
Mix yogurt with lemon juice, dried mint, garlic granules, and salt.
Tip: Mix yogurt sauce well for a creamy consistency.
Line an oven tray with parchment paper, place chicken on a wire rack, and cook in the oven.
Tip: Use a wire rack for even cooking in the oven.
Flip chicken after 12 minutes and cook for an additional 6-8 minutes.
Tip: Flip chicken halfway through cooking for even browning.
Cut bread rolls, add garlic yogurt sauce, red cabbage, grilled chicken, tomato, and herb salad.
Chop coriander and parsley, grind saffron, and mix with preserved lemon, harissa, lemon juice, and olive oil.
Add chopped chicken thighs to the second marinade and mix well.
Dice cucumbers, tomatoes, and red onion, then mix with lemon juice, salt, pepper, and olive oil.
Tip: Drain excess liquid from salad before adding to sandwich.
Stack and finely slice lettuce leaves.
Preheat air fryer, add chicken pieces, and cook for 17 minutes, flipping halfway.
Tip: Preheat air fryer for better cooking results.
Spread roast garlic mayo on bread, add shredded lettuce, chicken, and diced salad.
Tip: Use roast garlic mayo for added flavor in the sandwich.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Yogurt
Ingredient: Gluten
→ Substitution: Gluten-Free Bread
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Marinating chicken in yogurt helps tenderize the meat and adds flavor.
- •Pickled red cabbage is a traditional accompaniment for kebabs and adds a tangy crunch.
- •Chermoula is a North African marinade that enhances the flavor of grilled meats.
- •Using chicken thighs instead of breasts keeps the sandwiches juicy and flavorful.
