Mediterranean-Spiced Chicken Sandwiches

Most people would say their favorite thing about summer is the weather or being on vacation. Well, here in southern California, as an adult with no children, those distinctions aren’t as prevalent in my life. My favorite part is spending time with loved ones. Summer means beach trips, pool days and cook-outs. It means parties!

I’m lucky to be surrounded by a great group of friends here in Ventura county, but being a military spouse means moving around a lot and next fall we will be on to our next adventure (stay tuned for that official announcement in a couple months… it’s pretty exciting!). I’m looking forward to some fun times and day trips while we are still California residents.

Summer is also time for friends from all over the country to come visit us, and we’re working on our own plans to visit them too! Travel has been on my brain lately, especially when I was coming up with this weeks recipe.

Travel… summer… cook-outs… naturally, this lead me to creating a chicken sandwich. I don’t eat red meat, so the chicken sandwich is my burger. The problem with chicken on a grill is it can be so dry and bland, so my go-to move was to drown it with hot sauce.


Don’t you dare put hot sauce on this

Here’s my new alternative: mediterranean-spiced chicken sandwiches with marinated cucumbers & onions and a lemon-dill yogurt sauce. It sounds like a tall order for grilling out, but you can prep everything the night before. There are three parts to this recipe, so let’s break it down!

Marinated Cucumbers & Onions

  • 1 large cucumber
  • 1/2 white onion, thinly sliced
  • 3/4 cup cold water
  • 1 cup white vinegar
  • 1/4 cup sugar
  • 1 Tbsp minced garlic
  • 1/2 tsp dill weed
  • 1/2 tsp oregano
  • 2 tsp crushed red pepper (optional)
  • dash of salt & pepper
  1. Slice the cucumber, preferably with a mandolin, so it’s paper thin. Divide the cucumber & sliced onions into two mason jars (or any glassware with an air-tight lid).
  2. In a bowl, combine the water, vinegar and sugar. Stir until the sugar dissolves. Add the rest of the ingredients (you can omit the crushed red pepper if you do not want heat) and pour into the jars, making sure all the veggies are submerged. Refrigerate at least 2 hours before use.

These are so delicious, I was snacking on them while I was working on everything else. This will make much more than you need for a couple sandwiches, but keep it around for a couple weeks in the fridge, throw them on every sandwich you can think of! They are also a great little side dish.


Pretty enough for a photo… I’ll spare you a photo of the yogurt sauce

Lemon-Dill Yogurt Sauce

  • 1/2 cup plain greek yogurt
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dill weed
  • 1/2 lemon, zest & juice
  • dash of salt & pepper
  1. Combine all ingredients in a bowl & whisk until well-incorporated.

That’s it! Easy. Again, you will probably have left overs, but this a great alternative spread for mayo or ranch on sandwiches. Also, it’s great to use as a dip for veggies for your afternoon snack! Last but not least…

Mediterranean-Spiced Chicken Breast

  • 2 boneless, skinless chicken breasts
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Cover the chicken with plastic wrap. Using a mallet or rolling pin, pound the chicken until it’s 1/2″ thick all around. Trim down to “sandwich size”. (Save your scraps!)
  2. Brush chicken breasts with EVOO. Mix the spices together in a small bowl, and rub generously onto both sides of the chicken. Use right away, or refrigerate up to overnight.
  3. Grill the chicken for about 5 minutes on each side over medium heat, flipping once, until it reaches 165 degrees internally.

OK! Here’s the star of the show. This chicken is delicious on it’s own for a weeknight dinner over rice or veggies, and can totally just be cooked in the oven instead of on the grill. I actually used a grill pan on my stove-top, because I don’t have my own backyard here in my townhouse. Womp, womp.

My recipe is only for two breasts/sandwiches because it’s just me and hubby over here, but it’s pretty easy to double this one up. (The cucumber and yogurt sauce recipes will make enough for like 8 sandwiches, at least.)

I have a complex where I hate when ingredients are two small or two large for the sandwich, hence my note to trim down to “sandwich size”. If I end up taking a lot of decent meat off, I save the trimmings. Keep them in the fridge for a stir-fry or a pasta dish.


Naked chicken, waiting for all the toppings

Now that we have everything we need…

BUILD THAT SANDWICH!

Do I really need to do bullet points here? Take your favorite, hearty sandwich roll and lightly toast it. Top it with the chicken, right off the grill. Pile on those marinated cucumber and onions. Add something fresh and green, like arugula. Spread that yogurt sauce evenly on the top bun, smush it all together and go to town.

As for the potato wedges, those are just russet potatoes that I sliced and soaked in water for an hour. Then you rinse and dry them, toss them with a dash of salt, pepper, garlic, parsley & paprika and bake at 425 degrees for 25 minutes. Ta-da!


Would you like fries with that?

I’m actually mildly obsessed with this sandwich. The chicken is so yummy… we did used half the spice rack on it for good reason. The cucumbers and onions are spicy, sweet and tangy all at once without overpowering the other elements. The yogurt sauce brings it all together, with a bright, fresh note from the lemon and dill. I like greens on my sandwiches, so I also added arugula, but you could use any leafy greens you like and have on hand.

OK, honestly, since I have sat down to type this out, I have gotten up twice. First was to get the jar of cucumbers, which I have been picking at ever since and second was to make sure I had more chicken defrosted (I do, yay!) because now I’m craving one of these bad boys.

I love recipes were I can prep components ahead of time, so when I am hungry and want food in face immediately, it’s not a hassle. When the cook-out starts, it will take you just as long to put this sandwich together as it would a burger with ketchup, tomato and lettuce. And trust me, anyone who thought a burger was the right choice will take one look at this and change their minds.


Couldn’t even make it through the photo shoot

Happy Summer everyone! I’ll be back sooner than later with a couple bonus mini-recipes. See you then!

End of Summer Shrimp Skewers

It’s September already? I always mixed emotions because on one hand it’s my birthday month, but on the other hand, summer is coming to end. Before it does, we have Labor Day weekend… AKA one more excuse to grill out.

One of my favorite things to grill is shrimp. I always show up to barbecues with containers of marinating shrimp to skewer and throw on the grill. I mean, everyone else always has hamburgers, hot dogs and potato salad covered… and since I don’t eat red meat, I like to give myself some more variety than just chicken wings and side dishes.

I love playing around with different flavors for the marinades, and here are my three favorites. For grilling, you want to use large or jumbo shrimp. I went with jumbo and each of these marinades works for about 10-12 shrimp. Obviously you can cut the amounts in half or double them, depending on how much food you want to make.


Top to bottom, #1, #2 & #3

#1 Sweet & Spicy

  • pinch of salt & pepper
  • 1 tsp grated ginger
  • 2 Tbsp olive oil
  • 1/4 cup honey
  • 1/4 cup sriracha
  • 1 shallot, finely diced

#2 Lemon Garlic

  • 1 shallot, finely diced
  • 2 tsp minced garlic
  • 1/4 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp lemon pepper
  • pinch of salt & pepper
  • juice from 1 lemon (set aside)

#3 Teriyaki

  • 1/4 cup mirin/rice vinegar
  • 2 tsp minced garlic
  • 1/4 tsp sesame oil
  • 2 Tbsp soy sauce
  • 1/4 tsp sugar
  • 1/2 tsp grated ginger
  • pinch of salt & pepper

To make the shrimp, whisk the ingredients of the marinade together in a small bowl. (Except the lemon juice on recipe #2, the acid will start to cook the shrimp.) Place your tail on, deshelled, deveined shrimp into a ziploc bag and pour in the marinade. Shake them around a little to make sure they are well coated. Refrigerate for about a half an hour.

Skewer the shrimp and cook them over medium heat, about 350 degrees, on the grill. Reserve the leftover marinade (and at this point, add the lemon juice to #2) to brush over the shrimp while it cooks. After a 2-3 minutes, flip the shrimp and brush on more marinade. Cook another 2-3 minutes, until opaque and cooked through.


Top to bottom, #1, #2 & #3

This is great to bring to a cook out because, like I said earlier, it’s different and it’s easy to transport. Once you have your marinade baggies all set, you can put them on ice or in a cooler and take them to the party. Easy clean up too, since all you have to do is toss out the bag.

I think it’s really fun to make two or three different flavors at the same time. People can try them all and pick their favorite. These little flavor bombs will really stand out from all the typical cook out dishes people expect.

Once summer ends, you can still get down on these. Use your grill pan and make them on the stove top. Serve them over some rice or stir-fried veggies for a really easy and fun meal.

I hope you all enjoy your last days of summer! Get outside and make them count. I know I will, I’ve actually got to wrap this up and head to a picnic today! Then in the next few weeks, I can start brainstorming fun fall recipes to share. Stay tuned!