Mediterranean Chicken Sandwich

Ingredients:

Shawarma-Spiced Chicken Breast

• 1 boneless skinless chicken breast

• 1/2 avocado, sliced

• 1 soft hamburger bun

• 2 tablespoons mayonnaise

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1/2 teaspoon sumac

• 1/2 teaspoon ground cumin

• 1/4 teaspoon cinnamon

• 1/4 teaspoon ground cloves

• Cayenne Pepper (to taste)

• Kosher salt and freshly ground black pepper

Mayo-Based Sauce

• 3 tablespoons mayonnaise (can also substitute for Greek yogurt)

• 1 tablespoon lemon juice (from 1/2 lemon)

• 1 medium garlic clove, finely minced or grated on a Microplane (~ 1 teaspoon)

• 1 teaspoon finely chopped fresh dill

• 1/4 teaspoon sumac

• 1/4 teaspoon za’atar

• Kosher salt and freshly ground black pepper

Mediterranean & Herb Salad

• 1/2 large cucumber, chopped

• 1 Roma tomato, diced

• 1-1/2 tablespoon extra virgin olive oil

• 1-1/2 tablespoon lemon juice (from 1/2 lemon)

• 1/4 cup fresh parsley

• 1/4 cup fresh mint

• 1/4 cup fresh dill

• 1/2 teaspoon sumac

• Kosher salt and freshly ground black pepper

Instructions:

1. Add all of the spices to the mayonnaise to create a mayo-marinade for the chicken (sounds weird, but it works… trust me) and mix to combine. Salt to taste.

2. Rub marinade onto the exterior of the chicken breast. Allow to marinate for 30 minutes or up to 4 hours covered in the fridge. You can also cook it right away (chicken likely won’t be as flavorful though).

3. Meanwhile, prepare the sauce: to the mayo or Greek yogurt, add the spices, garlic, lemon juice, and fresh dill. Adjust to taste with kosher salt and more lemon juice if needed.

4. Additionally, both the Mediterranean and Herb Salad can be prepared at this time: for the Mediterranean salad, finely chop half of the parsley, mint, and dill and add to a bowl along with the cucumbers and tomatoes. Drizzle over half of the EVOO and lemon juice. Season with sumac and freshly ground black pepper. Thoroughly combine and salt to taste.

5. For the herb salad, add the remaining whole parsley, mint, and dill leaves to a large bowl. In a separate smaller bowl, add the remaining EVOO and lemon juice and whisk vigorously until an emulsion forms. Season to taste with kosher salt and black pepper. Add the dressing to the herbs in the large bowl, and combine gently with your hands to coat the leaves. If prepared ahead of time, refrigerate in an air-tight container.

6. Allow chicken to come up to room temperature and pre-heat grill while waiting (it can also be cooked in the oven or over a stovetop if you don’t have a grill).

7. Cook until the chicken reaches an internal temperature of 155-160 degrees Fahrenheit on an instant-read thermometer (~ 9-10 min.), flipping once, and then remove from the grill. Allow chicken to rest and carry over cook until it reaches an internal temperature of 160-165 degrees Fahrenheit.

8. Now, it’s time to assemble the sandwich: to the bottom half of your toasted (this is very important) burger bun, lather on a spoonful of the sauce, followed by the herb and then Mediterranean salad. Place the chicken breast on top, and then add more sauce, the sliced avocado, and the top bun.

9. Slice in half to share or enjoy whole :)

If you try this recipe, you can leave a comment down below letting myself and others know what you think! Happy cooking! :)