Dairy-Free Kebab Sandwich
Indulge in the bold and vibrant flavors of a Dairy-Free Kebab Sandwich, a perfect blend of smoky, spiced chicken tucked into warm, pillowy pita bread. This recipe swaps traditional dairy-based sauces for a creamy tahini dressing, making it ideal for those with dietary restrictions while maintaining maximum flavor. Marinated in a mix of olive oil, garlic, cumin, coriander, paprika, and lemon juice, the grilled chicken thighs offer a delightful charred texture and a burst of Middle Eastern-inspired spices. Fresh toppings like crisp lettuce, juicy tomatoes, crunchy cucumbers, and sweet red onion bring brightness and balance, while the tahini sauce adds a rich, nutty finish. Ready in just 35 minutes and customizable to your taste, this crowd-pleasing dairy-free sandwich is perfect for lunch, dinner, or a casual gathering.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 4 pieces Pita breads
- 1 piece Tomato, sliced
- 1 piece Cucumber, sliced
- 0.5 piece Red onion, thinly sliced
- 4 pieces Lettuce leaves
- 4 tablespoons Tahini
- 3 tablespoons Water
- 1 tablespoon Lemon juice for tahini sauce
- 0.25 teaspoon Salt for tahini sauce
Instructions
In a medium bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, and salt and pepper. Mix well to form the marinade.
Add the chicken thighs to the marinade and coat them thoroughly. Cover and refrigerate for at least 30 minutes, preferably overnight for maximum flavor.
While the chicken is marinating, prepare the tahini sauce. In a small bowl, whisk together tahini, water, lemon juice, and salt until smooth. Adjust consistency by adding more water if necessary.
Heat a grill pan over medium-high heat. Grill the marinated chicken thighs for about 7-8 minutes on each side, or until fully cooked and slightly charred.
Remove the chicken from the pan and let it rest for a few minutes. Slice the grilled chicken into strips.
Warm the pita breads on a grill or in a dry skillet until soft and pliable.
To assemble the sandwiches, open each pita bread and layer with lettuce leaves, sliced tomatoes, cucumber, red onion, and grilled chicken strips.
Drizzle the assembled sandwich with tahini sauce before serving.
Serve immediately, allowing everyone to enjoy their own customizable Dairy-Free Kebab Sandwich.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4623 mg | 201% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 13.4 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4890 mg | 376% | |
| Iron | 21444.2 mg | 119134% | |
| Potassium | 2388 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
