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Todd English

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.
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Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Stir together yogurt, tahini, and sriracha sauce in a small bowl.