Servings: 4
Marinade: 4 to 24 hours
Preparation: 20 minutes
Cooking: about 10 minutes
Ingredients
The marinade
- 250 ml (1 cup) plain yogurt (without gelatin)
- 2 cloves garlic, minced
- 5 ml (1 tsp) honey
- 5 ml (1 tsp) dried oregano
- 5 ml (1 tsp) dried thyme
- 2 lemons, juice
- 3 ml (1/2 tsp) paprika
- 2 chicken breasts, thinly sliced
- Salt and pepper to taste
The club
- 60 ml (4 tbsp) tahini
- 1 lemon, juice
- 12 slices white bread
- 60 to 90 ml (4 to 6 tbsp) mayonnaise or garlic mayonnaise
- 2 tomatoes, thinly sliced
- 1 red onion, thinly sliced
- 4 to 8 leaves of lettuce
- 250 ml (1 cup) marinated turnip
- 8 slices of bacon, cooked crispy
- 4 small marinated Lebanese peppers
Preparation
- In a bowl, mix the yogurt, garlic, honey, oregano, thyme, lemon juice, paprika, salt and pepper.
- Add the chicken cutlets, cover with plastic wrap and marinate for 4 to 24 hours in the refrigerator.
- On a hot grill pan, over high heat, sear the chicken in a little fat, 2 to 3 minutes on each side, until the chicken is cooked and grilled. Set aside.
- In a bowl, mix the tahini, lemon juice, salt and pepper.
- Toast the bread slices.
- For 4 slices of bread, brush with mayonnaise, spread the grilled chicken, the prepared tahini sauce, cover with a slice of bread then spread the tomato slices, red onion, lettuce leaves, marinated turnips, bacon and finish with a slice of bread.
- Cut each club into 4 triangles, arrange them on plates, add the peppers and serve.
