Grilled Chicken Sandwich with Almond Tabbouleh
Happy Memorial Day Weekend! Hopefully we are all able to get out and be together in some capacity this weekend and see the ones we love. Now, more than ever, it feels so important that we share feelings of gratitude and community. In the face of what has been, and continues to be, a wild and uncertain time, thanking those who sacrificed and put themselves in harm’s way for our freedoms and rights is the least we can do.
You’re likely heading to or hosting a gathering at some point this weekend. We still can’t have gatherings of more than 10 people in Maine but the family is moving to the island this weekend so we will all be together there. Since there’s so much to do to get ready for Clambake season, we’re taking turns cooking dinner this weekend. Anthony and I are working on a menu and testing recipes like this one. This recipe is straight forward and a nice change up from the typical memorial day menu of burgers and hot dogs.
For the uninitiated, shawarma is a middle eastern dish of chicken piled on a spit with tons of seasonings and fat and then slowly cooked. The result is succulent meat that is crunchy on the outside and insanely flavorful. I love it and it goes well with hot weather and fresh herbs.
The marinade in this recipe is very thick due to the yogurt but trust me, its a good thing. The enzymes in the yogurt and lemon juice will slowly work their magic overnight, breaking down the meat until it is tender. The spices and flavors will seep in too, creating a well-rounded mouthful with each bite.
Perhaps the true star of this sandwich though is the condiment. Tabbouleh is one of my favorite foods because of its versatility. You can eat it as a dip, put it on a sandwich, or toss it with just about anything. The bright flavors really sing when paired with grilled foods. Traditionally, tabbouleh is made with bulgar, a wheat product. We didn’t have any so II dug through the pantry and came out with some whole roasted almonds. I popped them in a cast-iron skillet to toast and then into the food processor with everything else. Press go and walk away. It’s as easy as that. Get wild!
Grilled Chicken Sandwich with Almond Tabbouleh
Ingredients
For the chicken
1 Tablespoon Garam Masala
1 Tablespoon curry powder
¼ teaspoon cayenne
1 T lemon juice
2 cups plain yogurt
½ cup olive oil
½ teaspoon salt
½ teaspoon black pepper
For the almond Tabbouleh
½ cup almonds, toasted
1 cup parsley
1 cup cilantro
1 fresno chili, seeded and chopped
1 tablespoon minced garlic
½ cup radishes, chopped
1 cup chopped cucumber
½ cup cherry tomatoes
½ cup olive oil
¼ cup lemon juice
Directions
Marinate the chicken.
Stir the garam masala, curry powder, cayenne, lemon juice, yogurt, olive oil, salt, and pepper in a large mixing bowl.
Transfer the yogurt mixture to a large ziplock bag and add the chicken thighs, making sure the meat is evenly coated. Refrigerate and allow to marinate at least 30 minutes but preferably overnight.
Make the almond tabbouleh.
Toast the almonds over low heat in a skillet until browned and aromatic, about 2 minutes. Transfer to a food processor and pulse until roughly chopped.
Add the remaining ingredients except for the olive oil and lemon juice and blend until smooth. Add the lemon juice and pulse three times. With the processor on low, slowly add the olive oil and process until the mixture is smooth. Season with salt and pepper to taste and allow to chill before serving.
Cook and Assemble.
Grill the chicken over low heat on a greased and preheated grill until cooked through, about 4 minutes per side. Remove from heat and allow to rest.
Toast the buns and enjoy with the tabouleh and other toppings!
