Soy-Free Kebab Sandwich
Savor the vibrant flavors of a Soy-Free Kebab Sandwich, a wholesome and customizable dish that's perfect for lunch or dinner! This recipe features tender, marinated chicken thighs infused with a delightful blend of cumin, coriander, paprika, and lemon juice for a zesty kick. Grilled to juicy perfection, the chicken is tucked into warm whole wheat pita pockets alongside crisp lettuce, diced cucumber, ripe tomato, and thinly sliced red onion. The star of the sandwich is a refreshing homemade Greek yogurt and dill dressing that brings a creamy, herbaceous touch to every bite. With no soy-based ingredients, this sandwich caters to dietary preferences while delivering a burst of Mediterranean-inspired flavors. Quick to prepare and loaded with fresh veggies, this healthy kebab sandwich is a crowd-pleaser that’s ready in under an hour! Perfect for meal prep or a casual gathering, it’s a deliciously balanced meal you’ll love.
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 3 Garlic cloves, minced
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 150 g Greek yogurt
- 1 Cucumber, diced
- 1 Tomato, sliced
- 0.5 Red onion, thinly sliced
- 4 Lettuce leaves
- 4 Whole wheat pita bread
- 1 tbsp Fresh dill, chopped
Instructions
In a bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Mix well to create the marinade.
Add the chicken thighs to the marinade, ensuring they are well-coated. Marinate in the refrigerator for at least 30 minutes or up to 8 hours for maximum flavor.
While the chicken marinates, prepare the yogurt dressing by combining Greek yogurt with chopped fresh dill in a small bowl. Set aside in the refrigerator until ready to use.
After marinating, heat a grill pan over medium-high heat and cook the chicken thighs for about 6-7 minutes per side, or until fully cooked and lightly charred.
Remove the chicken from the grill and allow it to rest for 5 minutes before slicing it into strips.
To assemble the sandwich, slice each pita bread in half to form pockets. Spread a tablespoon of yogurt dressing inside each pocket.
Add a layer of lettuce leaves, followed by sliced chicken, diced cucumber, sliced tomato, and red onion into the pita pockets.
Drizzle additional yogurt dressing over the top and serve immediately.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3888 mg | 169% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 16.8 g | ||
| Protein | 167.7 g | 335% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 336 mg | 26% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2437 mg | 52% | |
*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.
