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.
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.