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let’s make something Naughty

Juicy Greek Chicken Sandwich (Spit-Roasted Style)

make me

Ingredients 

Serving Size: 2 sandwiches (but enough chicken to make 4 sandwiches)

For the Greek Spit-Roasted Chicken Thighs (Oven-Baked):

  • 8 boneless, skinless chicken thighs

  • ¾ cup plain Greek yogurt

  • 3 tbsp olive oil

  • 4 tsp dried oregano

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 2 tsp ground cumin

  • 2 tsp paprika

  • 1 tsp salt (more to taste)

  • ½ tsp black pepper

  • 2 tsp lemon zest

  • Juice of 1 lemon

  • 1 whole white or red onion, halved

  • 1/4 cup chicken stock (if using a store bought spit)

For the Harissa Honey Aioli (mix all ingredients and set in fridge):

  • ½ cup mayonnaise

  • 1½ to 2 tsp harissa paste (adjust to your heat level)

  • 1 tbsp honey

  • 1 tsp lemon juice (optional)

  • 1 small garlic clove, grated (optional)

  • Pinch of salt

For the Sandwiches :

  • 4 slices sourdough bread

  • 4–6 slices provolone cheese

  • 4 generous spoonfuls of shaved Greek chicken and onions

  • 4 slices roasted red pepper

  • 4 slices beefsteak tomato

  • Shredded lettuce

  • 4 small dollops of tzatziki (store bought or recipe here)

  • Harissa honey aioli (from above)

Instructions 

To make the chicken:

  1. Marinate:
    In a large bowl, whisk together yogurt, olive oil, spices, lemon zest, and lemon juice. Add chicken thighs and coat well. Cover and marinate for at least 30 mins or overnight.

  2. Preheat oven to 425°F

  3. Build the Spit:

  • I used a store-bought spit which is easiest! But you can also do the following:

  • Take two onion halves and place them flat-side down on the an aluminum lined baking sheet to act as sturdy bases.

  • Use 1–2 long metal or soaked wooden skewers and stand them upright, anchored in the onion/potato base.

  • Fold each marinated chicken thigh in half (like a taco) and stack tightly down the skewer, layering until all are used. It should resemble a little meat tower. Cover with aluminum foil

  1. Bake:
    Roast in the oven for 1 hour and 15 minutes until golden and cooked through (internal temp should be 165°F / 74°C).
    Optional: Broil for 3–5 minutes at the end to get crispy, charred edges.

  2. Rest & Slice:
    Let rest for 5–10 minutes, baste, then thinly slice down the sides like you would shave meat off a shawarma spit.

To Make the Sandwiches:

  1. In a pan on medium-high heat, toast the bottom sourdough bread with olive oil for crispness. Layer the bottom slices with the aioli, warm chicken and onions, and top with provolone cheese. Allow to melt or broil in the oven until melty. Remove from heat and place on cutting board.

  2. Add roasted red pepper, tomato slices, shredded lettuce then add 2 dollops of tzatziki per sandwich.

  3. Top with the second slice of bread, press, slice, and inhale immediately.

Talk about the juiciest, most flavorful sandwich you will ever have. This isn’t your average chicken sandwich—it’s a full-blown flavor explosion. Juicy, yogurt-marinated chicken thighs are stacked and roasted spit-style in your oven until they’re tender, smoky, and ready to be shaved like shawarma. Then we layer on melty provolone, sweet roasted peppers, crisp lettuce, tzatziki, and a spicy-sweet harissa honey aioli that’ll make you coming back for more and more and more. All tucked between two slices of golden sourdough. It’s sexy. It’s saucy. Its Greek (not really) and it might just ruin all other sandwiches for you.

NotSoNaughty, chicken, mains, MainSqueeze, dinner, healthy

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