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.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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.
Jump to:
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 Instructions
- 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 into 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.
Dannii's Top 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.
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.
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.
More Chicken Recipes
If you've tried this Moroccan Chicken recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Moroccan Chicken Flatbreads
Ingredients
Chicken:
- 250 g (8.75 oz) of Chicken breast - cut in to chunks
- 2 tablespoon of Greek yogurt
- 1 tablespoon of Ras-el-hanout
Tzatziki:
- 0.25 Cucumber - grated and squeezed to get the liquid out
- 4 tablespoon of Greek yogurt
- 5 g of Fresh mint - finely chopped
- 1 Garlic clove - crushed
- 1 pinch of Sea salt and ground black pepper
- 0.5 Lemon - (juice only)
Harissa yogurt:
- 4 tablespoon of Greek yogurt
- 1 tablespoon of Harissa
To Serve:
- 2 Flatbreads
- Lettuce - shredded
- Pomegranate jewels
Instructions
- Put 250 g of Chicken breast, 2 tbsp of Greek yogurt and 1 tbsp of 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 tbsp of Greek yogurt, 5 g of Fresh mint, 1 Garlic clove, 1 pinch 1 pinch of Sea salt and ground black pepper and 0.5 Lemon (juice only) into a bowl and stir well.
- Put 4 tbsp of Greek yogurt and 1 tbsp of 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
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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.
Jenni says
These sound so nice! I bet my nanny children would even enjoy these. I like the sound of the pomegranate jewels added in there!
Tanya Brannan says
This is just the perfect summer recipe! Fresh, tasty and how good does that look! I love the fact that there are Pomegranates in there too x
Teri says
This recipe looks so ...vibrant! The pictures really are outstanding. All of the bright flavors with the Moroccan spiced chicken. Delicious.
Jenni says
Ooooh my! These flatbreads look amazing! I am definitely adding them to my meal plan soon!!
Tracy | Baking Mischief says
These look fabulous. I love all of those flavors, and I totally agree, food really just is more fun when you get to cook it on a skewer! ;)
Vicky Pendle says
I found your blog after buying your book last year and I love all your recipes. Everything is so simple and perfect for a beginner cook like me, but still creative enough to be things that I wouldn't have thought to make myself.
Hello from a new and loyal follower from Scotland!
Beth says
What's harissa?
Stephanie Usher says
I have to admit that Moroccan food isn't really my thing, but I could definitely substitute some flavours here! xx
Michelle @ Vitamin Sunshine says
These look so delicious! I love putting pomegranate on everything :) Such a fun burst of sweet. My 2 year old loves them-- I give him them in a little cup and it entertains him forever!
Jagruti says
I like Morrocan flavours in my cooking..recipe looks great!
Patty says
Beautiful pictures, these flat breads are so tempting, flavorful and international :)
Raksha Kamat says
Its easy to grill. These flatbreads look amazing. Love Morrocan food.
Jennie Demble says
I would love to know how to make Flatbreads?
Anna says
These looks incredible Dannii. Are these your photos? They look like something from a magazine. Fingers cross for BBQ weather this weekend and I'm going to make these.
Susie @ Suzlyfe says
OMG I am obsessed with this. HOLY YUM