alkhair Chicken Sajah Sandwich

alkhairChickenSajahSandwich

20 minute cooking time

Ingredients

(6 servings)
  • The Main Ingredient: 1 kg chicken (boneless breasts or thighs, cut into cubes).
  • The alkhair Secret Marinade:
  • ½ cup plain yogurt.
  • 3 tbsp olive oil.
  • Juice of 1 whole lemon.
  • 2 tbsp tomato paste.
  • 4 cloves of garlic, finely minced.
  • The alkhair Spice Mix: (1 tsp each of: smoked paprika, garlic powder, onion powder, oregano, curry powder, salt, and black pepper).
  • For the Sandwich:
  • Arabic flatbread or Saj/Shrak bread.
  • Toum (Garlic sauce).
  • Pickled cucumbers.
  • French fries.

Preparation

1

Marinating the Chicken: In a deep bowl, mix the yogurt, olive oil, lemon juice, minced garlic, tomato paste, and the special spices. Add the chicken cubes to the marinade and mix well until fully coated. Leave it in the refrigerator for at least 2 hours (preferably overnight so the Shish absorbs all the flavors).

2

Cooking the Shish:

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3

Skillet/Grill Method: Heat a non-stick skillet or grill pan over high heat with a light brush of oil. Add the chicken Shish pieces (do not overcrowd the pan) and sear them, flipping occasionally, until cooked through and beautifully golden-brown on all sides.

4

Skewers Method: Alternatively, you can thread them onto wooden skewers and cook them in the oven or over charcoal.

5

Assembling the Shish Sandwich:

6

Spread the flatbread open and apply a generous layer of garlic sauce.

7

Distribute the hot chicken Shish pieces over the garlic sauce.

8

Add the pickles and French fries (to taste).

9

Toasting (The Final Touch): Roll the sandwich tightly, then place it on the grill or a sandwich press (toaster) until the bread is beautifully toasted and slightly crispy.

10

The Chef's Tip: To get that authentic charcoal-grilled flavor right in your kitchen, place a small piece of foil in the center of the skillet with the cooked chicken Shish. Drop a glowing hot piece of charcoal into the foil, drizzle a drop of oil over it, and immediately cover the skillet with a lid for 2 minutes to trap the smoke