Last updated on February 4th, 2019 at 09:14 pm
Lunch time never has to be boring again with these Moroccan Chicken Flatbreads. Spiced and succulent chicken skewers on a homemade flatbread with shredded lettuce, creamy tzatziki and a harissa yoghurt sauce that has a serious kick to it. Great for cooking on a BBQ too and feeding a crowd.
Not to boast or anything, but this might just be lunch perfection. Don’t you think that everything tastes better when cooked on a skewer? These are really easy to throw under the grill or pop on to the BBQ and they pack up easily for a lunch on the go. Warning: you will want to make them again for dinner, and there is no shame in that! I am sure we could all do with new ways to cook chicken.
We kept the seasoning simple and just used store bought ras-el-hanout. Not heard of it before? It’s a North African spice mix that means “head of the shop”, which basically means top shelf. So it’s the best of the best when it comes to spice mixes.
It is made up of cumin, cinnamon, cardamon, ginger, nutmeg, paprika, chilli and so much more. All of the best spices go in to making this mix and you can usually find it pretty easily in the world food aisles of supermarkets.
This recipe developed out of my obsession for ras-el-hanout, when I was looking for a way to make chicken skewers a bit more exciting. I thought I would mix it with yoghurt and marinate the chicken in it, like I do with Indian chicken skewers and it worked just as well. By the way… there are loads more chicken skewer recipes here.
We have been on a bit of a homemade bread mission lately and that led us to making the perfect flatbread. It’s a little bit crispy on the outside, but light and fluffy inside. You can of course buy some flatbreads, but these are so simple and take no time at all to cook. It’s definitely worth it.
Is Moroccan Chicken Spicy?
This chicken recipe isn’t spicy at all and it’s all about herbs, spices and flavour rather than heat. But, that’s not to say you couldn’t mix some chilli in with the seasoning it you didn’t want it hot. But, we have served ours with a spicy sauce.
The harissa yoghurt sauce definitely has a kick to it, but the tzatziki and pomegranate cool the whole thing down and balance it out. Notice how I could have easily sprinkled some feta on to this. But I didn’t! Apparently, not everything has to have feta on it. Who knew!
What To Serve This With?
This is a pretty filling meal when served on a flatbread. But, if you wanted something else, or you are serving this up to a crowd, then a big bowl of couscous and some roasted vegetables.
We put these under the grill to cook, but that doesn’t mean you can’t cook them on the BBQ too. Cooking times will vary, but as these are good for feeding a crowd, it means they would be perfect on the BBQ. You can just put the sauces, salads and flatbreads out and then cook up a huge batch of chicken and let people build their own flatbreads.
Moroccan Chicken Stew
Our Moroccan Chickpea Stew is a really warming and comforting stew, and the basic recipe is vegan. If you have any of this chicken leftover, then add it to the chickpea stew. It’s a great way to use up leftovers.
How To Make Moroccan Chicken Flatbreads
Other Moroccan Recipes To Try:
Some extra tips for these Moroccan Chicken Flatbreads:
- The chicken itself isn’t spicy, but you can add some chilli flakes to the seasoning if you want it hotter. We did serve this with a spicy harissa yoghurt though.
- You can cook the the chicken under the grill, or put it on the BBQ.
- Got any leftovers? Add it to our Spicy Moroccan Chickpea Stew.
- If the chicken flatbreads by themselves aren’t filling enough for you, then serve them with some couscous and some roasted vegetables.
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Moroccan Chicken Flatbreads
- 500 g Chicken breasts, cut in to chunks
- 4 tbsp Greek yoghurt
- 2 tbsp ras-el-hanout
- 0.5 Cucumber, grated and squeezed to get the liquid out
- 8 tbsp Greek yoghurt
- 10 mint leaves, finely chopped
- 2 garlic cloves, crushed
- 1 pinch Sea salt and black pepper
- 0.5 Lemon (juice only)
- 8 tbsp Greek yoghurt
- 2 tbsp harissa
- 4 Flatbreads
- Shredded lettuce
- Pomegranate jewels
- Put the chicken, Greek yoghurt and ras-el-hanout in a bowl and mix well. Put the bowl in the fridge and leave for 30 minutes.
- Thread the chicken on to skewers (if using wooden skewers, make sure you soak them for 30 minutes first, so they don't burn) and put them under a medium heat grill for for 20 minutes, turning half way through. Check that they are fully cooked, as cooking time will vary depending on the size of the chunks.
- Put all the ingredients for the tzatziki in a bowl and stir well.
- Put the yoghurt and harissa in a bowl and mix together.
- Spread some tzatziki on each of the Flatbreads and top with shredded lettuce and some cooked chicken and then sprinkle with pomegranate and harissa sauce.