Grilled Chicken Sandwiches With Charmoula Recipe
These grilled chicken sandwiches are perfect as a carry meal to work or as a light lunch when at home. Cooked with chicken breasts, marinated and grilled along with red peppers, eggplant and onions, the chicken sandwiches are served along with charmoula made with yogurt cheese and mayonnaise with garlic, paprika and cayenne for spice.
Ingredients
6 boneless, skinless chicken breasts 6
2 tbsp lemon juice 25 mL
1/2 tsp ground cumin 2 mL
1/4 tsp pepper l mL
1/4 tsp salt lmL
1 clove garlic, minced 1
2 sweet red peppers, halved 2
1 large onion, sliced 1
3/4 lb eggplant, sliced 375 g
6 Kaiser rolls or sesame buns 6
Charmoula:
1/4 cup yogurt cheese or thick yogurt 50 mL
1 tsp ground cumin 5 mL
1 tsp paprika 5 mL
1 tbsp lemon juice 15 mL
pinch cayenne pinch
1 clove garlic, minced, or 1 head roasted garlic 1
2 tbsp mayonnaise 25 mL
1/2 cup chopped fresh cilantro or parsley 125 mL
Directions
Trim any fat from chicken.
Remove tender filets (page 160) and reserve for chicken fingers or stir-fries.
Pound chicken breasts between pieces of parchment or waxed paper until thin 2.
In small bowl, combine lemon juice, cumin, pepper, salt and garlic.
Rub into chicken pieces and marinate in refrigerator until ready to cook.
Grill or broil peppers, skin side down, until black.
Cool and remove skins.
Cut peppers into strips.
Grill onion and eggplant slices until cooked on both sides.
To prepare charmoula, in small bowl, whisk together yogurt cheese, cumin, paprika, lemon juice, cayenne, garlic and mayonnaise.
Stir in cilantro.
Just before serving, grill chicken for 3 to 4 minutes per side, or just until cooked through.
To assemble sandwiches, place piece of chicken on bottom half of each bun.
Top with grilled vegetables.
Spread about 1 tbsp/15 mL charmoula on top half of buns.
Remove tender filets (page 160) and reserve for chicken fingers or stir-fries.
Pound chicken breasts between pieces of parchment or waxed paper until thin 2.
In small bowl, combine lemon juice, cumin, pepper, salt and garlic.
Rub into chicken pieces and marinate in refrigerator until ready to cook.
Grill or broil peppers, skin side down, until black.
Cool and remove skins.
Cut peppers into strips.
Grill onion and eggplant slices until cooked on both sides.
To prepare charmoula, in small bowl, whisk together yogurt cheese, cumin, paprika, lemon juice, cayenne, garlic and mayonnaise.
Stir in cilantro.
Just before serving, grill chicken for 3 to 4 minutes per side, or just until cooked through.
To assemble sandwiches, place piece of chicken on bottom half of each bun.
Top with grilled vegetables.
Spread about 1 tbsp/15 mL charmoula on top half of buns.
