Jul 14 2026
Restaurants›Eli's | Jerusalem Grill›Chicken Kabob Sandwich Recipe

Chicken Kabob Sandwich Recipe

Inspired by Eli's | Jerusalem Grill
Time1h
Serves4

Marinated organic chicken breasts medallions, grilled to perfection.

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Ingredients

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Marinated Chicken

Sandwich & Toppings

Optional Garnishes

Method

Marinated Chicken

  1. 1

    Prepare marinade

    In a medium bowl, combine 1 cup Greek yogurt, 2 tbsp olive oil, 2 tbsp fresh lemon juice, minced garlic (3 cloves), 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Whisk until smooth and well blended.

  2. 2

    Marinate chicken

    Trim any excess fat from 1 lb chicken breast medallions and pat dry. Add the medallions to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 45 minutes and up to 6 hours (for best flavor, 2–4 hours). If short on time, 20 minutes will impart some flavor.

Grilling & Assembly

  1. 3

    Preheat grill or skillet

    Preheat an outdoor grill to medium-high heat (about 400–450°F / 200–230°C) or heat a heavy skillet or grill pan over medium-high heat. Lightly oil the grill grates or brush the medallions with 1 tsp olive oil to prevent sticking.

  2. 4

    Cook chicken

    Remove excess marinade from the medallions by letting it drip off (shake gently). Place the medallions on the grill or skillet. Grill for 3–4 minutes per side, until nicely charred at the edges and internal temperature reaches 165°F (74°C). For slightly thicker medallions, grill 4–5 minutes per side. Transfer cooked chicken to a plate and let rest 5 minutes, then slice into 1/4–1/2 inch strips.

  3. 5

    Prepare vegetables

    While the chicken rests, thinly slice the cucumber, tomato, and red onion. Chop the parsley finely. Tear or wash 4 romaine leaves and warm 4 flatbreads or pita briefly on the grill or in the skillet (about 30–45 seconds per side) until pliable and lightly toasted.

  4. 6

    Assemble sandwiches

    Spread about 2 tbsp hummus on each warmed flatbread and 2 tbsp tzatziki alongside (or spread hummus on one half and tzatziki on the other). Layer 3–4 slices of grilled chicken medallions per sandwich, then add cucumber slices, tomato slices, a few rings of red onion, and a romaine leaf. Sprinkle about 1/2 tbsp chopped parsley over each, add a pinch of sumac (optional), and a squeeze of lemon wedge. Top with crumbled feta or pickled jalapeños if using.

  5. 7

    Serve

    Fold or roll the flatbread to enclose the filling and serve immediately while warm. Provide extra tzatziki and lemon wedges on the side.

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