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5.0 from 48 votes

Mediterranean Grilled Chicken Sandwich

Fast food chicken sandwiches may be trendy these days, but it's hard to beat this tasty recipe prepared at home! Yogurt marinated chicken breast is grilled to perfection, topped with tahini sauce and served with fresh toppings. Trust me, this is a delicious sandwich for any time of the year.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 25 mins
Servings: 4 servings
Calories: 591 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 1/2 cup PLAIN yogurt
  • 2 tbsp olive oil extra virgin
  • 1 lemon juice of
  • 6 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1 tsp Coriander
  • 1 tsp cumin
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 lbs chicken breasts boneless skinless
Tahini yogurt sauce
  • 1 cup PLAIN yogurt
  • 2 tbsp Tahini
  • 2 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
Assemble:
  • 4 Brioche buns
  • 1 cup Pickles
  • 1 red onion sliced
  • 1 Roma tomato sliced
  • 1 green bell pepper sliced
  • 4 lettuce leaves

Instructions

    Cup of Yum
  1. In a large bowl mix the yogurt with the olive oil, lemon juice, minced garlic, smoked paprika, allspice, nutmeg, coriander, cumin, salt and pepper. Add the chicken breasts and make sure all pieces are well-coated with the marinade. Cover with a plastic wrap and marinate for at least 1 hour up to 6 hours in the refrigerator.
  2. When you're ready to cook, preheat the grill to medium high and brush the grates with some vegetable oil. Take the chicken pieces out of the marinade using a pair of tongs. Shake the chicken pieces to remove the excess marinade. Place the chicken on the grates and grill for 4 to 5 minutes on each side. The chicken is ready once the internal temperature registers at 165°F.
  3. To make the tahini yogurt sauce, mix the yogurt with tahini, lemon juice, salt and pepper.
  4. To assemble the sandwiches, toast the brioche buns and spread the tahini yogurt sauce on the buns. Top with the grilled chicken, pickles, red onion, tomatoes, green bell pepper and lettuce leaves.

Notes

  • You can use boneless skinless chicken thighs instead of breasts. Cooking time may vary. 
  • If the chicken breasts are too thick, slice them in half lengthwise. 
  • If you don't want to use outdoor grill, use a grill pan or a skillet and cook the chicken over medium heat for 6 to 8 minutes one each side. You can also bake them in a preheated oven at 400 degrees F for 20 to 25 minutes until the internal temperature reaches 165 degrees F. 
  • To make this recipe spicy, add 1/2 teaspoon cayenne pepper. 
  • Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 275 degrees F for 20 minutes or until heated through. 
  • Serve the grilled chicken sandwiches with grilled asparagus, Mediterranean grilled vegetables or Greek baked fries. If looking for salads as side dishes, try Greek salad, Mediterranean salad or cucumber tomato feta salad.

Nutrition Information

Calories 591kcal (30%) Carbohydrates 39g (13%) Protein 59g (118%) Fat 22g (34%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 0.03g Cholesterol 157mg (52%) Sodium 1694mg (71%) Potassium 1376mg (39%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 2510IU (50%) Vitamin C 56mg (62%) Calcium 259mg (26%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 591

% Daily Value*

Calories 591kcal 30%
Carbohydrates 39g 13%
Protein 59g 118%
Fat 22g 34%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 10g 50%
Trans Fat 0.03g 2%
Cholesterol 157mg 52%
Sodium 1694mg 71%
Potassium 1376mg 29%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 2510IU 50%
Vitamin C 56mg 62%
Calcium 259mg 26%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.