Mediterranean Chicken Naan’wich

Ingredients

• 2 lb boneless, skinless chicken thighs (Cut into cubes)
• 1 tbsp fresh garlic (Minced; for the chicken marinade)
• 2 tbsp mayonnaise (For the chicken marinade)
• salt (To taste; for the chicken)
• 1 tbsp tomato paste (For the chicken marinade)
• 1 tbsp cumin powder (For the chicken marinade)
• 1 tbsp red chili flakes (For the chicken marinade)
• 1 tbsp paprika powder (For the chicken marinade)
• 1 tbsp black pepper (For the chicken marinade)
• 1 tbsp fresh lemon juice (For the chicken marinade)
• coriander (Named in the instructions but not quantified)
• 2 tomatoes (Chopped; for the salad)
• 1 red onion (Chopped; for the salad)
• 2 tbsp fresh parsley (Finely chopped)
• salt (To taste; for the salad)
• black pepper (To taste; for the salad)
• 1 tbsp lemon juice (For the salad)
• 1 tsp sumac (For the salad)
• 0.5 cup mayonnaise (For the spicy sauce)
• 0.5 cup sour cream (For the spicy sauce)
• 1 tbsp pickled jalapeño (Chopped; for the spicy sauce)
• salt (To taste; for the spicy sauce)
• 0.5 tbsp black pepper (For the spicy sauce)
• 1 tsp red chili flakes (For the spicy sauce)
• 1 tsp fresh garlic (For the spicy sauce)
• 1 tsp paprika powder (For the spicy sauce)
• 0.5 cup mayonnaise (For the garlic sauce)
• 0.5 cup sour cream (For the garlic sauce)
• salt (To taste; for the garlic sauce)
• 1 tsp black pepper (For the garlic sauce)
• 1 tsp fresh lemon juice (For the garlic sauce)
• 2.5 cloves fresh garlic (Source states 2–3 cloves; finely chopped, for the garlic sauce)
• 5 Laxmi Bullet Naan (Source states 4–6 naan; spicy Bullet Naan is recommended)
• French fries (Serve crispy; quantity not specified)

Steps

1. 1

   Place the cubed chicken thighs in a mixing bowl. Add the mayonnaise, tomato paste, salt, black pepper, minced garlic, paprika, cumin, red chili flakes, coriander, and lemon juice.

2. 2

   Mix the chicken and marinade thoroughly so the pieces are evenly coated.

3. 3

   Cover and refrigerate the marinated chicken for at least 1 hour.

4. 4

   Thread the marinated chicken pieces onto skewers.

5. 5

   Grill the chicken over medium-high heat for 8–10 minutes, or until fully cooked.

6. 6

   For the salad, combine the chopped onion and tomatoes in a mixing bowl.

7. 7

   Season the salad with salt, pepper, and sumac.

8. 8

   Add the lemon juice and finely chopped parsley, then mix. Serve the salad fresh.

9. 9

   For the spicy sauce, combine the mayonnaise, sour cream, chopped pickled jalapeño, salt, black pepper, red chili flakes, garlic, and paprika in a medium bowl.

10. 10

    Mix the spicy-sauce ingredients until creamy and smooth, then store the sauce in the refrigerator.

11. 11

    For the garlic sauce, combine the mayonnaise, sour cream, salt, black pepper, lemon juice, and finely chopped garlic in a medium bowl.

12. 12

    Mix the garlic-sauce ingredients until creamy and smooth, then store the sauce in the refrigerator.

13. 13

    Warm the naan on the stove for 1–2 minutes.

14. 14

    Add the spicy sauce and garlic sauce to the warmed naan.

15. 15

    Add the fresh salad and cooked chicken to the naan.

16. 16

    Serve the naan’wich warm with crispy French fries.

Notes

The source calls the chicken salad a cucumber-tomato salad but lists tomatoes and red onion without cucumber. The chicken instructions mention coriander, although coriander is not included in the ingredient list or quantity. The amount of French fries is not specified. The source does not provide a precise internal temperature or detailed naan-warming equipment beyond warming it on the stove.

Nutrition per serving

• main
• wrap
• grilled
• Mediterranean
• Ramadan
• chicken
• spicy
• family-style