Spiced and succulent Moroccan spiced chicken skewers on a homemade flatbread with shredded lettuce, creamy tzatziki and a harissa yogurt sauce that has a serious kick to it. Lunch time never has to be boring again with these Moroccan Chicken Flatbreads. Great for cooking on a BBQ too and feeding a crowd.
We are always looking for new ways to cook with chicken and 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. If Moroccan flavours are new to you, then this is an easy recipe to try.
- Chicken - We used chicken breasts to keep this recipe lean and the yogurt stops the chicken from being dry. However, you could use chicken thighs which would be much juicier.
- Greek yogurt - This is what the chicken is marinated in and it will keep the chicken really tender.
- Ras-el-hanout - This delicious Moroccan seasoning can be found in the spice aisle of most supermarkets.
- Tzatziki - We have given the recipe for our homemade tzatziki but you can use store bought if you prefer. While it isn't actually Moroccan, we think it goes perfectly with this recipe.
- Harissa - This gives a real kick of spice for the flatbreads. You can leave it out if you want, use less or even use more if you like things really spicy.
- Flatbreads - We have given the recipe for our homemade flatbreads, but you could use store bought ones too.
- Lettuce - This helps to bulk out the flatbreads. Use something crispy like little gem, but you could mix in some spinach too for a green boost.
- Pomegranate - These add little pops of colour and flavour and they are nice and juicy too.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Put the chicken, Greek yogurt and ras-el-hanout in a bowl and mix well. Put the bowl in the fridge and leave for 30 minutes.
Two: 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.
Three: Make the tzatziki.
Four: Put the yogurt and harissa in a bowl and mix together.
Five: 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.
Why should you try it?
- An exciting way to eat chicken - We are always looking for new ways to make chicken more exciting and the Moroccan spices in this recipe are amazing.
- Nutritious - This is a protein packed lunch and with the option of adding lots of different vegetables, it can be super nutritious too.
- Adaptable - There are so many ways that you can adapt this recipe, from changing the seasoning, to the different salad you can add.
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, cardamom, 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 yogurt and marinate the chicken in it, like I do with Indian chicken skewers and it worked just as well.
The great thing about flatbreads are that they are easy to adapt. We have used Moroccan spices to season the chicken, but you could swap the seasoning for Mexican or Cajun if you prefer.
When it comes to other fillings, anything goes. Basically, anything you would put in a salad can go in these Moroccan chicken flatbreads. We like to stuff them full of lettuce, but you could add some Roasted Cherry Tomatoes, roasted red pepper, grated carrots, pickled red onions or even some homemade slaw. If you wanted to add some cheese, then some grilled halloumi or crumbled feta are a great addition.
We added some tzatziki for a creamy sauce, but simply adding some mayo would work or you could add some hummus. Why not try our Roasted Carrot Hummus for a bit of a veggie boost.
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 - why not try our Roasted Vegetable Couscous. You could use make some Skin on Fries or Celeriac Chips.
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.
We have also added a generous dollop of our Homemade Tzatziki too.
These are best made and eaten fresh. However, if you do have any of the chicken leftover, then once it is cooled you can store it in an air tight container and it will keep in the fridge for up to 3 days. We would recommend cooking extra chicken, as it's not just nice in flatbreads, but it's a good addition to salads too.
Frequently Asked Questions
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 yogurt 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!
We put these under the grill (broiler) 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.
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.
As long as you use gluten free flatbreads and make sure there is no cross contamination, this can be gluten free.
Yes, you can and the chicken does actually need 30 minutes in the fridge to marinade. You could do that a few hours in advance and leave it in the fridge.
The chicken will take around 20 minutes to cook, but this depends on how high you have the heat of your grill.
The best way to check that chicken is cooked is to use a meat thermometer. The safe internal temperature for cooked chicken is 75°C/167°F. It should be inserted into the thickest part of the meat.
Yes, you can easily double this recipe. Just make sure that there is enough room under your grill to cook the chicken or you will need to cook it in batches.
• 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 grill.
• 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.
More chicken recipes
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Moroccan Chicken Flatbreads
- 250 g Chicken breasts cut in to chunks
- 2 tablespoon Greek yogurt
- 1 tablespoon ras-el-hanout
- 0.25 Cucumber grated and squeezed to get the liquid out
- 4 tablespoon Greek yogurt
- 5 mint leaves finely chopped
- 1 garlic cloves crushed
- 1 pinch Sea salt and black pepper
- 0.5 Lemon (juice only)
- 4 tablespoon Greek yogurt
- 1 tablespoon harissa
- 2 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.250 g Chicken breasts, 2 tablespoon Greek yogurt, 1 tablespoon ras-el-hanout
- 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.0.25 Cucumber, 4 tablespoon Greek yogurt, 5 mint leaves, 1 garlic cloves, 1 pinch Sea salt and black pepper, 0.5 Lemon
- Put the yogurt and harissa in a bowl and mix together.4 tablespoon Greek yogurt, 1 tablespoon harissa
- 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.2 Flatbreads, Shredded lettuce, Pomegranate jewels
- 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.