Chicken Kabob Sandwich Recipe

Mix marinade

In a bowl combine Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, black pepper, and kosher salt. Whisk until smooth.

Marinate chicken

Add the cut chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 3–6 hours (up to overnight) to develop flavor.

Preheat a grill or grill pan to medium-high heat (about 425°F / 220°C). Thread marinated chicken pieces onto metal skewers or soaked wooden skewers leaving small gaps between pieces for even cooking.

Brush the grill or pan lightly with oil. Cook the skewers 3–4 minutes per side, turning once or twice, until nicely charred outside and internal temperature reaches 165°F (74°C). If using a skillet, cook in batches without crowding, 4–5 minutes per side. Remove from heat and let rest 5 minutes, then slide chicken off skewers.

Prepare garlic

Place peeled garlic and salt in a food processor. Pulse to finely mince the garlic, scraping down the sides as needed.

Add 1 tablespoon ice cold water and pulse once or twice to create a loose paste. With the processor running on low, very slowly drizzle the chilled neutral oil in a thin, steady stream. After about half the neutral oil is incorporated and mixture is emulsified, add lemon juice in a very slow stream. Continue adding the remaining neutral oil and then the chilled olive oil in a slow steady stream, keeping the processor running. If the sauce becomes too thick, add a teaspoon of cold water to loosen. The finished sauce should be creamy, pale, and emulsified (about 6–8 tablespoons total sauce). Taste and adjust salt or lemon.

If you don't have a food processor, mash the garlic and salt to a paste using a mortar and pestle, then whisk in oil extremely slowly while whisking constantly to emulsify.

Warm pita pockets or flatbreads briefly on the grill or in a dry skillet (30–60 seconds per side) until pliable. Open the pocket or place flatbread on work surface.

Spread 1½ tablespoons of garlic sauce inside each pita or across each flatbread. Distribute the cooked chicken evenly between the two breads.

Top each sandwich with sliced tomato, red onion, shredded lettuce, pickles (if using) and sprinkle with chopped parsley. Add another small drizzle (about 1 teaspoon) of garlic sauce on top and finish with a crack of black pepper to taste.

Fold or close the sandwich, wrap in foil or parchment if desired, and serve immediately.