There’s few better sandwich fillings, than some awesome grilled chicken served with salad and a sauce. Today I put two sandwiches with very different flavour profiles, but both heavy hitters when it comes to flavour.
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Turkish Marinade:
500g chicken thighs
½ onion (juiced with no pulp)
3 garlic cloves
30g yogurt
15g olive oil
15g pepper paste
15g tomato puree
1 tsp salt
½ tsp black pepper
½ tsp cumin
¼ tsp cayenne pepper
1 tsp oregano
1 tbsp lemon juice
Turkish Marinade:
500g Chicken Thighs
½ Onion (juiced with no pulp)
3 Garlic Cloves
30g Yogurt
15g Olive Oil
15g Red Pepper Paste or replace with Tomato Paste
15g Tomato Paste
1 Tsp Salt
½ Tsp Black Pepper
½ Tsp Cumin
¼ Tsp Cayenne Pepper
1 Tsp Oregano
1 Tbsp Lemon Juice
Chermoula marinade:
500g Chicken Thighs
Few Saffron Threads
2 Garlic Cloves
1 Preserved Lemons (peel removed)
7.5g Parsley
7.5g Coriander
15g Olive Oil
10g Harissa
1/2 Tsp Salt
1 Tsp Paprika
1/2 Tsp Black Pepper
1/2 Tsp Cumin
1/4 Tsp Ginger
1/4 Tsp Turmeric
1 1/4 Tbsp Lemon Juice
Cabbage:
1 Red Cabbage
1 ½ Tsp Salt
1 Tsp Sugar
½ Tsp Citric Acid
2-3 Tbsp Lemon Juice
30g Apple Cider Vinegar
30g Olive Oil
Tomato salad:
1 Tomato
Half an Onion
15g Parsley
½ Tsp Sumac
Pinch of Salt
½ Tbsp Olive Oil
Diced salad:
1-2 Small Cucumbers
1-2 Plum Tomatoes
1 Small Red Onion
1 Lemon
Pinch of Salt
Pinch of Pepper
Olive Oil