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.
If you are looking for some other chicken skewer recipes to try, then why not try our Greek Chicken Skewers, Paprika Chicken Skewers or Marinated Chicken Skewers.
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Why You Will Love Them
- 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.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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. It is really easy to make your own Harissa Paste.
- 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.
Variations
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.
Step by Step
- Step 1: 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.
- Step 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.
- Step 3: Make the tzatziki.
- Step 4: Put the yogurt and harissa in a bowl and mix together.
- Step 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.
Moroccan Seasoning
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.
Serving Suggestions
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.
Storage
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 airtight container and it will keep in the refrigerator 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.
Extra Tips
- 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.
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.
More Chicken Recipes
If you’ve tried this Moroccan Chicken recipe, let us know how you got on in the comments below.
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Recipe
Moroccan Chicken Flatbreads
Ingredients
Chicken:
- 250 g (8.75 oz) Chicken breast - cut in to chunks
- 2 tablespoon Greek yogurt
- 1 tablespoon Ras-el-hanout
Tzatziki:
- 0.25 Cucumber - grated and squeezed to get the liquid out
- 4 tablespoon Greek yogurt
- 5 g Fresh mint - finely chopped
- 1 Garlic clove - crushed
- 1 pinch Sea salt and ground black pepper
- 0.5 Lemon - (juice only)
Harissa yogurt:
- 4 tablespoon Greek yogurt
- 1 tablespoon Harissa
To Serve:
- 2 Flatbreads
- Lettuce - shredded
- Pomegranate jewels
Instructions
- 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 ground 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.
Recipe Tips
- 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.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Suja MD says
Every bite does indeed look amazing! All of the flavors are incredible. And I love these vibrant colors.
Angela says
This is so good! My new favorite! The chicken was super flavorful and the recipe came together perfectly.
Claudia Lamascolo says
This chicken is s pretty to serve and was so moist we just loved it will make it again!
Ieva says
This made a perfect lunch for two yesterday! The chicken is quite spicy with the ras el hanout and harissa, but the tzatziki cools it down! Really very nice!
Michelle @ Greedy Gourmet says
Looks good! The addition of pomegranates make all the difference in my books.
Emily says
Love your photos, these flatbreads sound fantastic, I'd love to try these.
Jemma @ Celery and Cupcakes says
I love how vibrant these flatbreads look with all that colour. Moroccan flavours are delicious.
Mary says
You're so right that everything tastes better when it's cooked on a skewer :) I love harissa with yogurt and this whole thing sounds wonderful!
Sues says
I love everything about these flatbreads... they look so flavorful and perfect. And your photos are so gorgeous!! Those colors!!
Lisa | Garlic & Zest says
His flatbreads look absolutely perfect and so do these flatbreads. I love the spice profile of the chicken and would be happy to dive into this meal any night of the week.
Patty @ Spoonabilities says
This looks absolutely amazing! I can almost taste all the spices!
Charlotte says
I love tsatziki and I love pomegranate. Never thought to combine the 2. Yum!