Grilled Chicken Sandwiches With Charmoula
|Boneless skinless chicken breasts||6|
|Lemon juice||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Sweet red peppers||2 , halved|
|Onion||1 Large, sliced|
|Eggplant||3⁄4 Pound, sliced|
|Kaiser rolls/Sesame buns||6|
|Cheese/Thick yogurt 50 milliliter||1⁄4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Garlic/1 head roasted garlic 1||1 Clove (5 gm), minced|
|Chopped cilantro/Parsley||1⁄2 Cup (8 tbs)|
Trim any fat from chicken.
Remove tender filets (page 160) and reserve for chicken fingers or stir-fries.
Pound chicken breasts between pieces of parchment or waxed paper until thin 2.
In small bowl, combine lemon juice, cumin, pepper, salt and garlic.
Rub into chicken pieces and marinate in refrigerator until ready to cook.
Grill or broil peppers, skin side down, until black.
Cool and remove skins.
Cut peppers into strips.
Grill onion and eggplant slices until cooked on both sides.
To prepare charmoula, in small bowl, whisk together yogurt cheese, cumin, paprika, lemon juice, cayenne, garlic and mayonnaise.
Stir in cilantro.
Just before serving, grill chicken for 3 to 4 minutes per side, or just until cooked through.
To assemble sandwiches, place piece of chicken on bottom half of each bun.
Top with grilled vegetables.
Spread about 1 tbsp/15 mL charmoula on top half of buns.