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Sandwich grec
Sandwich grec: the Paris kebab-shop baguette of thin-sliced spiced meat, salad, white sauce and fries
FrenchIn Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
- 3 tbsp plain yoghurt
- 2 tbsp olive oil
- 2 garlic clovescrushed
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tbsp lemon juice
- 1 tsp salt
For the fries
- 1 ¾ lb floury potatoescut into 1 cm fries
- 3 tbsp vegetable oil
- ½ tsp salt
For the white sauce
- 5 ½ oz Greek yoghurt
- 2 tbsp mayonnaise
- 1 garlic clovefinely grated
- 1 tsp lemon juice
- ½ tsp dried mint
To serve
- 1 baguettelarge, cut into 4, or 4 pitta breads
- 4 iceberg lettuceleaves, shredded
- 2 tomatoessliced
- 1 red onionthinly sliced
- 4 tsp harissa (optional)
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Method
0/6 doneStep 1: Mix 3 tbsp plain yoghurt, 2 tbsp olive oil, 2 garlic cloves, 2 tsp sweet paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp dried oregano, 1 tbsp lemon juice and 1 tsp salt, and turn 1 ½ lb boneless, skinless chicken thighs through it. Cover and marinate in the fridge for at least 2 hours, or overnight.
5 minStep 2: Heat the oven to 425°F (400°F fan). Dry 1 ¾ lb floury potatoes well, toss with 3 tbsp vegetable oil on a large tray in a single layer and roast for 35–40 minutes, turning once, until crisp and golden. Toss with ½ tsp salt.
40 minStep 3: Meanwhile stir together 5 ½ oz Greek yoghurt, 2 tbsp mayonnaise, 1 garlic clove, 1 tsp lemon juice and ½ tsp dried mint, and chill.
3 minStep 4: About 20 minutes before the fries are done, heat a griddle or heavy frying pan over a high heat. Shake off excess marinade and cook the chicken in batches for 5–6 minutes per side, until charred at the edges and 165°F in the thickest part. Common mistake: crowding the pan; the chicken stews instead of browning.
15 minStep 5: Rest the chicken for 5 minutes, then slice it as thinly as you can across the grain.
5 minStep 6: Warm 1 baguette and split it open. Fill with 4 iceberg lettuce, 2 tomatoes and 1 red onion, add the chicken, spoon over plenty of white sauce and 4 tsp harissa, then press a handful of fries on top, kebab-shop style, and finish with more sauce.
Nutrition per serving
- Calories
- 820 kcal
- Protein
- 47 g
- Carbs
- 82 g
- Fat
- 32 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sandwich grec take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain yoghurt?
- Greek yoghurt loosened with a little milk.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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