Ingredients
Scale
- 1 lb Boneless, skinless chicken thighs, cut into thin strips
- 2 tbsp Shawarma seasoning blend (containing cumin, turmeric, paprika)
- 1/4 cup Plain yogurt or lemon juice (for marinade)
- 4 slices Sourdough or Texas toast bread
- 6 oz Mozzarella cheese, shredded
- 4 tbsp Unsalted butter, softened
- 1 tsp Garlic powder
- 2 tbsp Chopped fresh parsley
Instructions
- Step 1: Marinate the chicken strips with the shawarma seasoning and yogurt/lemon juice. Let sit for at least 20 minutes. Cook the chicken in a hot skillet over medium-high heat until fully cooked, slightly charred, and caramelized. Set aside.
- Step 2: Prepare the garlic butter mixture. In a small bowl, combine the softened butter, garlic powder, and fresh parsley. Spread this mixture evenly on one side of each slice of bread (this will be the exterior of the sandwich).
- Step 3: Assemble the sandwiches. Flip two slices of bread so the buttered side is down. Layer half the shredded mozzarella on the unbuttered side, followed by the cooked shawarma chicken, and then the remaining mozzarella. Top with the remaining two slices of bread, buttered-side up.
- Step 4: Grill the sandwiches. Heat a non-stick skillet or griddle over medium heat. Place the assembled sandwiches carefully onto the hot surface. Grill for 3 to 4 minutes per side, pressing lightly with a spatula, until the bread is golden brown and crispy, and the cheese is fully melted and gooey.
- Step 5: Remove the sandwiches from the skillet, allow to rest for one minute, slice diagonally, and serve immediately.
Notes
- Store any leftover cooked shawarma chicken separately in an airtight container for up to 3 days, as storing the completed sandwich often makes the bread soggy.
- To revive a day-old grilled cheese and maintain the crispy exterior, reheat it slowly in a skillet over low heat, flipping often, or place it in a 350°F (175°C) toaster oven until the cheese re-melts.
- For an elevated experience, serve the sandwich with a quick dipping sauce made from plain yogurt mixed with a squeeze of fresh lemon and a dash of tahini, cutting through the richness beautifully.
- When grilling, medium heat is essential; resist turning up the heat too high, as this allows the substantial mozzarella and chicken filling time to heat completely and melt without scorching the garlic butter exterior.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American