Chicken Shawarma Sandwiches
This quick and flavorful recipe features butterflied chicken breasts dusted with a vibrant Shawarma Spice Blend and cooked to juicy perfection. Served in warm naan with a creamy yogurt-tahini-sriracha sauce and topped with fresh veggies, these sandwiches bring the beloved Middle Eastern street food into your home with ease and bold flavor.
- Skinned and boned chicken breasts (2 (about 1¼ lb.))
- Shawarma Spice Blend (page 20, 2 tsp.)
- Kosher salt (½ tsp.)
- Freshly ground black pepper (½ tsp.)
- Olive oil (2 Tbsp.)
- Plain Greek yogurt (3 Tbsp.)
- Tahini (1 Tbsp.)
- Sriracha sauce (1 tsp.)
- Curry Aioli (page 23, ¼ cup)
- Naan (4 warmed)
- Toppings: thin red onion slices (tomato slices, chopped romaine lettuce)
- Butterfly chicken breasts by making a lengthwise cut in 1 side, cutting to but not through the opposite side; unfold. Place between 2 sheets of heavy-duty plastic wrap, and flatten to ½-inch thickness, using a rolling pin or the flat side of a meat mallet. Sprinkle both sides of chicken with Shawarma Spice Blend, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Cook chicken in hot oil 3 minutes on each side. Remove from pan; let stand 5 minutes. Cut chicken diagonally into ½-inch strips.
- Stir together yogurt, tahini, and sriracha sauce in a small bowl.