Let me start by telling you, it’s practically impossible not to fall in love with this sandwich. Juicy lemony garlicky chicken, golden crisp fries tossed with feta and zaatar, creamy lemon yogurt sauce, and fresh parsley all wrapped in warm taboon bread. It’s everything a sandwich should be—comforting, zesty, cheesy, crispy, and incredibly satisfying.

As a kid, I always wanted sandwiches for breakfast, lunch, and dinner. That love for sandwiches has only grown over the years. I take them seriously—every single element matters. The bread, the protein, the spread, the crunch, the fresh herbs—they all work together to create something special. And this lemon chicken sandwich? It might just be one of my best creations yet.

The Inspiration behind the Lemon Chicken Sandwich

I don’t exactly remember when this sandwich came to life, but it was certainly inspired by the chicken and fries combo I grew up with in Damascus. Think street-style French fry sandwiches or chicken shawarma with fries inside. This one builds on those flavors but takes things up a notch with juicy lemon garlic chicken and my favorite kind of fries: ones tossed with feta, zaatar, and Aleppo pepper.

Let’s Get Cooking!

To get the juiciest, most flavorful chicken, I marinate it the night before with olive oil, lemon juice, garlic, black pepper, and paprika. If you’re short on time, even an hour or two works—but the longer the better.

You can cook the chicken however you like. I bake mine in the oven, then shred or slice it depending on the sandwich mood. You could also grill it if you’re firing up the BBQ.

As for the fries, they’re a non-negotiable part of this sandwich. I bake them in the oven, but they’re just as good air-fried or deep-fried. While they’re still hot, toss them with crumbled feta, zaatar or oregano, Aleppo pepper, salt, and black pepper. I dare you not to eat them all straight from the bowl.

The yogurt sauce is a simple mix of yogurt, honey mustard, lemon juice, garlic, salt, and pepper. Tangy, creamy, and the perfect complement to the chicken and fries.

Wrap everything in a warm flatbread or taboon bread. Don’t forget a handful of fresh parsley and some chili slices for brightness and heat.

Make Ahead Tips

• The chicken can be marinated up to 12 hours in advance.

• You can bake or cook the chicken and refrigerate it. Reheat before assembling.

• The yogurt sauce can be made a day ahead.

• For best texture, make the fries fresh right before serving.

This sandwich is always a hit, and it’s one of the most requested meals in my house. Once you try it, you’ll understand why!

If you’re a sandwich lover like me, make sure to check out two of my other favorites: Arayes – stuffed pita sandwiches and the delicious Halloumi Burger. Both are super satisfying and perfect for weeknight meals or casual gatherings.

IF YOU TRY THIS RECIPE AND ENJOY IT, PLEASE LEAVE A RATING AND A COMMENT BELOW. YOU CAN ALSO TAG ME ON INSTAGRAM. I WOULD LOVE TO SEE YOUR CREATIONS.

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5 from 1 vote

Lemon Garlic Chicken Sandwiches with Feta Zaatar Fries and Lemon Mustard Yogurt

These lemon garlic marinated chicken sandwiches with homemade feta zaatar fries are all wrapped in warm taboon bread for a combination you won’t be able to resist.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4

Ingredients

Chicken

• 4 bone in chicken breasts
• ¼ cup lemon juice
• ¼ cup olive oil
• 3 cloves crushed garlic
• salt
• 1 tsp black pepper
• ½ tsp paprika

Fries

• 4 medium sized potatoes cut into about 1 cm thick fries
• ¼ cup vegetable oil
• Salt and pepper
• ½ cup crumbled feta cheese
• 1 tbsp dried oregano/zaatar
• ½ tsp Aleppo pepper

Lemon yogurt sauce

• ½ cup yogurt
• 1 tbsp honey mustard
• 2 tbsp lemon
• 1 clove garlic
• Salt and pepper

To serve

• 4 pcs taboon bread or your flatbread
• Parsley
• Chili peppers

Instructions

• In a roasting dish, combine chicken with lemon juice, olive oil, garlic, salt, pepper, and paprika. Cover and marinate in the fridge overnight or for at least 1 hour.
• Preheat oven to 220°C (428°F). Bake the chicken for 30–35 minutes or until fully cooked. Let rest, then shred or slice.
• For the fries, preheat a tray with oil in the oven for 10–15 minutes. Add fries in a single layer and bake for 30–40 minutes, flipping halfway. Once cooked, toss immediately with feta, zaatar, Aleppo pepper, salt, and black pepper.
• In a bowl, whisk together yogurt, mustard, lemon juice, garlic, salt, and pepper to make the sauce.
• To assemble, layer chicken, fries, yogurt sauce, parsley, and chili slices in warm bread. Roll or fold and serve immediately.