Middle Eastern · Lunch
Sumac Chicken Flatbread Sandwich
Chicken Musakhan Sandwich
Levantine-Palestinian sandwich of sumac-and-onion shaved chicken with caramelised onions, pine nuts, and toum folded into warm taboon flatbread.
$$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
685Calories
38gProtein
38gFat
52gCarbs
8gSugar
3gFiber
780mgSodium
105mgChol
Goes well with
Sauvignon BlancSauvignon Blanc — A crisp, dry white wit...
local
Palestinian sage teaPalestinian sage tea — A crisp, refreshi...
international
Instructions
1
Prep
Thinly slice 400g chicken thighs against the grain. Mix with 2 tsp sumac, 1 tsp allspice, 0.5 tsp cinnamon, 0.5 tsp Aleppo pepper, 2 grated garlic cloves, 20ml olive oil, and 1 tsp salt. Rest 5 minutes at room temperature. Thinly slice 300g yellow onion. Toast 20g pine nuts.
2
Saute
Heat 40ml olive oil in a wide skillet over medium-high for 1 minute. Add onion with 0.5 tsp salt, cook 9–10 minutes stirring every 2 minutes until soft and amber. Stir in 2 tsp sumac and 0.5 tsp allspice, cook 30 seconds. Transfer to a plate.
3
Sear
Wipe skillet clean, heat over medium-high for 1 minute. Sear marinated chicken in a single layer for 5 minutes, turning once, until deeply caramelised and just cooked through.
4
Wrap
Brush 2 taboon breads with remaining 30ml olive oil, warm in a dry pan over medium for 30 seconds per side until pliable. Lay each flat, spread 20g toum across centre in a 5cm strip with 3cm border at bottom. Layer chicken, warm onions, scatter pine nuts and parsley. Fold bottom edge up, fold sides in, roll tightly into a sealed sandwich.
5
Plate
Slice each sandwich on the diagonal and plate with 1 lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 2 tsp sumac
- 1 tsp ground allspice
- 0.5 tsp ground cinnamon
- 0.5 tsp Aleppo pepper
- 2 garlic cloves
- 90ml (6 tbsp) extra-virgin olive oil
- 1 tsp fine sea salt
- 300g (10.6 oz) yellow onion
- 40g (1.4 oz) toum
- 20g (0.7 oz) pine nuts
- 20g (small handful) flat-leaf parsley
- 2 small taboon bread
- 2 lemon wedges