Turkish · Lunch
Spicy Chicken Sandwich
A grilled boneless chicken thigh sandwich rubbed with Turkish pul biber, cumin and paprika, tucked into a toasted sesame bun with garlicky yogurt sauce, pickled red cabbage slaw and fresh tomato. The heat builds slowly against the cooling yogurt, finished with a squeeze of lemon and chopped parsley.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
548Calories
47.2gProtein
25.8gFat
34.1gCarbs
7.8gSugar
4.3gFiber
1180mgSodium
215mgChol
6.1gSat Fat
780mgPotassium
220mgCalcium
3.8mgIron
1.1mcgVitamin B12
18mgVitamin C
protein-rich
spice-route
thirty-min-meals
Instructions
1
Prep
Pat the chicken thigh dry and butterfly slightly so it lies flat. In a bowl, mix pul biber, cumin, paprika, cayenne, minced garlic, olive oil and salt into a paste, rub over chicken.
2
Marinate
Let the chicken sit at room temperature for 20 minutes.
3
Sear
Grill the chicken thigh on medium-high heat for 5 to 6 minutes per side until charred in spots and internal temperature reaches 165°F.
4
Rest
Transfer chicken to a plate and let rest for 5 minutes. Toss red cabbage with white wine vinegar and salt. Stir remaining minced garlic and lemon juice into yogurt.
5
Toast
Halve the sesame bun and toast the cut sides over medium heat for 1 to 2 minutes until golden.
6
Plate
Spread yogurt sauce on both bun halves. Layer lettuce, tomato, sliced chicken, pickled cabbage and parsley on the base, close the sandwich and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless, skinless chicken thigh
- 2 tsp2 tsp pul biber (Turkish red pepper flakes)
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp cayenne
- 4 cloves4 cloves garlic
- 2 tbsp30ml olive oil
- 1 tsp1 tsp salt
- 22 sesame seed bun (about 2.1 oz/60g)
- 1/2 cup120g plain yogurt
- 1 cup70g red cabbage
- 2 tsp10ml white wine vinegar
- 44 tomato slices
- a small handful of lettuce
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
