Lebanese Grilled Chicken Sandwich
This Lebanese grilled chicken sandwich starts by marinating the chicken in a mixture of lemon, white vinegar, olive oil, salt, white pepper, ginger, dried coriander, cardamom, cinnamon, and cloves, then leaving it for 4 hours to a full day. It is then roasted in the oven with water beneath the tray or on a rack, and browned on top. Once cooked, it is smoked with a charcoal ember and a little oil. It is also brushed with a second marinade of yogurt, sumac, paprika, garlic, and sweet pepper paste, and a sauce is made with garlic cream, strained yogurt, sumac, hot dried pepper, lemon, and oil. Finally, it is filled into Lebanese bread with garlic cream, sauce, chicken, and pickles.
A grilled chicken sandwich in a Lebanese style.
Like a chicken shawarma-style sandwich or grilled chicken wrap.
Use well-seasoned chicken and a soft sandwich bread or wrap.
Ingredients
- 2 pieces Lemons
- half a tea glass White vinegar
- a little Olive oil
- 2 tablespoons Salt
- 1/2 tablespoon White pepper
- 1 tablespoon Ginger
- 2 tablespoons Dried coriander
- 1/2 tablespoon Cardamom
- 1/2 tablespoon Cinnamon
- 1/4 tablespoon Cloves
- a little Boiling water
- a charcoal ember with a little oil Charcoal ember with a little oil
- 2 tablespoons Yogurt
- 1 tablespoon Sumac
- 1/2 tablespoon Paprika
- 7 cloves Garlic cloves
- 1/2 tablespoon Sweet pepper paste
- 3 tablespoons Garlic cream
- 1 tablespoon Strained yogurt
- 1/2 teaspoon Sumac
- 1/2 tablespoon Hot dried pepper
- a squeeze Lemon juice
- a little Oil
- as needed Lebanese bread
- as needed Grilled chicken
- as needed Pickles
- water Water underneath in the tray
Instructions
- In a bowl, mix the lemons with white vinegar, a little olive oil, salt, white pepper, ginger, dried coriander, cardamom, cinnamon, and cloves.
- In the marinade bowl, add a little boiling water as described.
- In the marinade bowl, add the chicken pieces and rub them well inside and out until coated with the spices.
- In the refrigerator, leave the chicken to marinate for 4 hours to a full day.
- In the tray, place the chicken on a rack if available, or prepare the tray as shown in the video so that the juices remain underneath.
- In the tray, add water beneath the chicken while roasting so the chicken stays juicy and does not dry out.
- In the oven, roast the chicken until it is about 90% cooked from underneath.
- In the oven, turn on the top heat only at the end to brown the top.
- In a small bowl, mix the yogurt with sumac, paprika, 7 garlic cloves, and sweet pepper paste.
- In the oven, brush the chicken with the second marinade before it finishes roasting.
- In the sauce bowl, mix the garlic cream with strained yogurt, sumac, hot dried pepper, a squeeze of lemon juice, and a little oil.
- In the oven, after the chicken is cooked, add a charcoal ember with a little oil for smoking, then turn off the oven immediately.
- In Lebanese bread, spread the garlic cream, then add the sauce, then the grilled chicken, then the pickles.