Moroccan Chicken Flatbreads

Lunch time never has to be boring again with these Moroccan Chicken Flatbreads. Spicy 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.

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!

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If you ever questioned my love for Greek yoghurt, then this post is going to firmly convince you that my love for it has not faded. It has so many uses and it makes a great sauce. There is greek yoghurt in the chicken marinade, Greek yoghurt in the tzatziki and Greek yoghurt in the harissa sauce. And at the end of making this there was pretty much yoghurt all over my face. Yoghurt obsessed!

Speaking of obsessions (of which I have many when it comes to food. #foodbloggerproblems) I have a new flavour obsession – ras-el-hanout. If you haven’t tried it before, it should be a kitchen essential!

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.

Dave has been on a bit of a bread making kick at the moment. Yeah, thanks Dave! All that delicious bread is not helping with my whole “let’s try and eat less bread” mission. Part of his bread making has led him to making the perfect flatbread. It’s a little bit crispy on the outside, but light and fluffy inside.

We always have cucumber and yoghurt in the fridge too, as Avery is a little cucumber fiend. So it made sense to whip up some tzatziki to go with this too.

These would be great to feed a crowd. Just put a load of skewers on a BBQ, make up a huge batch of Flatbreads and throw everything else in to bowls and let everyone dig in. Whenever we have people over for food, I like to make things that our guests can assemble themselves, especially when something spicy is involved.

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!

5 from 2 votes

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Moroccan Chicken Flatbreads

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

Lunch time never has to be boring again with these Moroccan Chicken Flatbreads. Spicy 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.

Course: Main Course

Cuisine: Mediterranean, North African

Keyword: healthy flatbread, mediterranean recipe, moroccan recipe, north african recipe

Servings: 4 people

Author: Dannii

Ingredients

Chicken:

• 2 medium chicken breasts, cut in to chunks
• 4 tbsp Greek yoghurt
• 2 tbsp ras-el-hanout

Tzatziki:

• 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)

Harissa yoghurt:

• 8 tbsp Greek yoghurt
• 2 tbsp harissa
• 4 Flatbreads
• Shredded lettuce
• Pomegranate jewels

Instructions

1. 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.
2. 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.
3. Put all the ingredients for the tzatziki in a bowl and stir well.
4. Put the yoghurt and harissa in a bowl and mix together.
5. 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.

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