BBQ Chicken Sandwich with Tahini Yoghurt Sauce
Smoky BBQ chicken, blistered tomatoes and a creamy tahini yoghurt sauce layered into toasted sourdough. Big flavour, simple steps, and perfect for a high protein lunch or relaxed entertaining.
Serves
3
Prep time
10 minutes
Cooking time
15 minutes
Looking for more high protein sandwiches? Try my Steak Sandwich or my Chicken Pesto Sandwich
Helpful Tips
Storage
Store cooked chicken, tomatoes and sauce separately in airtight containers in the fridge for up to 3 days.
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Substitutions
- Chicken thighs → chicken breast or lamb backstrap
- Tahini → hummus for a different but still creamy element
- Sourdough → gluten-free bread or wraps
- Rocket → baby spinach or shredded lettuce
Serving Suggestions
This works deconstructed as a bowl with rice or quinoa instead of bread.
Helpful Tips
Storage
Store cooked chicken, tomatoes and sauce separately in airtight containers in the fridge for up to 3 days.
Substitutions
- Chicken thighs → chicken breast or lamb backstrap
- Tahini → hummus for a different but still creamy element
- Sourdough → gluten-free bread or wraps
- Rocket → baby spinach or shredded lettuce
Serving Suggestions
This works deconstructed as a bowl with rice or quinoa instead of bread.
Ingredients
For the Chicken:
- 500g boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 garlic clove, grated
- 1 tbsp cumin
- 1 tbsp smoked paprika
- Zest ½ lemon
- Salt & pepper, to taste
For the tomatoes:
- 350g (1 punnet) cherry tomatoes
- 1 tbsp olive oil
- Salt and pepper
- 1 tbsp parsley, finely chopped
- 1 tbsp mint, finely chopped
For the Tahini yoghurt sauce:
- ½ cup Greek yoghurt
- 2 tbsp tahini unhulled
- Juice ½ lemon
- 1 small garlic clove, grated
- Pinch of salt
- Splash of cold water, to loosen
To serve:
- Sourdough bread, sliced
- Rocket leaves
- Pickled red onion
Nutritional Information
(
per serving, based on
3
)
Nutrient
Amount
Calories
610
kcal
Protein
42
g
Carbohydrates
46
g
Fat
29
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Chicken:
- In a bowl, combine olive oil, garlic, cumin, smoked paprika, lemon zest, salt and pepper. Add the chicken thighs and mix well so they are fully coated.
- Preheat the BBQ to medium heat. Cook the chicken for 5–7 minutes per side, or until nicely charred and cooked through. Remove from the heat and rest for 5 minutes before slicing.
For the tomatoes:
- Place the cherry tomatoes in a BBQ-safe tray or grill pan. Drizzle with olive oil and season with salt and pepper.
- Cook on the BBQ for 8–10 minutes, turning occasionally, until blistered and softened.
- Turn the heat off and toss with parsley and mint while warm.
For the Tahini yoghurt sauce:
- In a bowl, whisk together the Greek yoghurt, tahini, lemon juice, garlic and salt.
- Add a small splash of cold water and mix until smooth and spoonable.
To serve:
- Lightly toast the sourdough on the BBQ until warm with crisp edges.
- Spread tahini yoghurt sauce over the bread.
- Top with sliced BBQ chicken, tomatoes, rocket leaves and pickled red onion. Finish with an extra drizzle of sauce if you like, close the sandwich and serve immediately.
Ingredients
For the Chicken:
- 500g boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 garlic clove, grated
- 1 tbsp cumin
- 1 tbsp smoked paprika
- Zest ½ lemon
- Salt & pepper, to taste
For the tomatoes:
- 350g (1 punnet) cherry tomatoes
- 1 tbsp olive oil
- Salt and pepper
- 1 tbsp parsley, finely chopped
- 1 tbsp mint, finely chopped
For the Tahini yoghurt sauce:
- ½ cup Greek yoghurt
- 2 tbsp tahini unhulled
- Juice ½ lemon
- 1 small garlic clove, grated
- Pinch of salt
- Splash of cold water, to loosen
To serve:
- Sourdough bread, sliced
- Rocket leaves
- Pickled red onion
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
610
kcal
Protein
42
g
Carbohydrates
46
g
Fat
29
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Chicken:
- In a bowl, combine olive oil, garlic, cumin, smoked paprika, lemon zest, salt and pepper. Add the chicken thighs and mix well so they are fully coated.
- Preheat the BBQ to medium heat. Cook the chicken for 5–7 minutes per side, or until nicely charred and cooked through. Remove from the heat and rest for 5 minutes before slicing.
For the tomatoes:
- Place the cherry tomatoes in a BBQ-safe tray or grill pan. Drizzle with olive oil and season with salt and pepper.
- Cook on the BBQ for 8–10 minutes, turning occasionally, until blistered and softened.
- Turn the heat off and toss with parsley and mint while warm.
For the Tahini yoghurt sauce:
- In a bowl, whisk together the Greek yoghurt, tahini, lemon juice, garlic and salt.
- Add a small splash of cold water and mix until smooth and spoonable.
To serve:
- Lightly toast the sourdough on the BBQ until warm with crisp edges.
- Spread tahini yoghurt sauce over the bread.
- Top with sliced BBQ chicken, tomatoes, rocket leaves and pickled red onion. Finish with an extra drizzle of sauce if you like, close the sandwich and serve immediately.
Watch How to Make It
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Lunch
High-protein meals
Backyard BBQ
Chicken
Middle Eastern