Spiced chicken skewers on a homemade flatbread with lettuce, tzatziki and a harissa sauce make these Moroccan Chicken Flatbreads great for feeding a crowd.
Put 250 g Chicken breast, 2 tablespoon Greek yogurt and 1 tablespoon 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 0.25 Cucumber, 4 tablespoon Greek yogurt, 5 g Fresh mint, 1 Garlic clove, 1 pinch 1 pinch Sea salt and black pepper and 0.5 Lemon (juice only) into a bowl and stir well.
Put 4 tablespoon Greek yogurt and 1 tablespoon Harissa into a bowl and mix together.
Spread some tzatziki on each of the 2 Flatbreads and top with shredded Lettuce and some cooked chicken and then sprinkle with Pomegranate jewels and harissa sauce.
Notes
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 yogurt 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.