introduction
This easy recipe makes warm Moroccan Chicken Flatbreads with spiced grilled chicken, fresh lettuce, and two simple sauces. It is quick to make and good for nights when you want a tasty meal without much work. For a simple chicken snack idea that is also quick to cook, try this 3-ingredient keto chicken nuggets recipe for inspiration.
why make this recipe
You get bold flavors with little effort. The spices add warmth and a little sweet note. Grilling gives the chicken a nice char and keeps it juicy. Flatbreads make it easy to build each plate so everyone can eat their own way.
how to make Moroccan Chicken Flatbreads
- Marinate the chicken with olive oil, Moroccan spices, salt, and pepper for at least 30 minutes.
- Thread the marinated chicken onto skewers.
- Grill the skewers on the BBQ until cooked through and slightly charred, about 6-8 minutes per side.
- Prepare the flatbreads by warming them up on the grill or in a pan.
- To make the harissa yogurt sauce, mix yogurt with harissa to taste.
- Assemble the flatbreads by spreading some tzatziki sauce, adding shredded lettuce, and placing the grilled chicken skewers on top.
- Drizzle with the harissa yogurt sauce before serving.
Ingredients :
- Chicken breast or thighs
- Moroccan spice blend (cumin, coriander, paprika, cinnamon, etc.)
- Olive oil
- Salt and pepper
- Flatbread (store-bought or homemade)
- Shredded lettuce
- Tzatziki sauce
- Harissa sauce
- Yogurt (for the harissa yogurt sauce)
Directions :
- Marinate the chicken with olive oil, Moroccan spices, salt, and pepper for at least 30 minutes.
- Thread the marinated chicken onto skewers.
- Grill the skewers on the BBQ until cooked through and slightly charred, about 6-8 minutes per side.
- Prepare the flatbreads by warming them up on the grill or in a pan.
- To make the harissa yogurt sauce, mix yogurt with harissa to taste.
- Assemble the flatbreads by spreading some tzatziki sauce, adding shredded lettuce, and placing the grilled chicken skewers on top.
- Drizzle with the harissa yogurt sauce before serving.
how to serve Moroccan Chicken Flatbreads
Serve warm so the flatbread is soft and the chicken is hot. Let people build their own flatbreads at the table. Offer extra tzatziki and harissa yogurt on the side. Add lemon wedges for a fresh squeeze.
how to store Moroccan Chicken Flatbreads
Store grilled chicken in an airtight box in the fridge for up to 3 days. Keep sauces in small sealed jars. Store flatbreads in a bread bag at room temperature for 1-2 days or in the fridge for up to 4 days. Reheat chicken in a pan or oven to keep it from drying.
tips to make Moroccan Chicken Flatbreads
- Marinate longer for deeper flavor, up to a few hours.
- Use thighs for more juice, breast for lean meat.
- Grill over medium heat so the chicken cooks through without burning.
- Warm flatbreads just before serving to keep them soft.
- For a party platter idea, pair with a simple spicy chicken bite like boneless buffalo chicken bites for variety.
variation (if any)
- Make it vegetarian: use grilled halloumi or roasted chickpeas with the same spices.
- Swap tzatziki with garlic yogurt or a simple mayo.
- Add sliced cucumbers, tomatoes, or pickled onions for more crunch.
FAQs
Q: Can I use store-bought spice mix?
A: Yes. A good Moroccan or shawarma mix works fine.
Q: How long should I marinate the chicken?
A: At least 30 minutes. For best taste, marinate 2-4 hours in the fridge.
Q: Can I cook the chicken in the oven instead of grilling?
A: Yes. Roast at 425°F (220°C) for 18-25 minutes until cooked through and slightly browned.
Q: Is harissa very spicy?
A: Harissa can be spicy. Start with a little in the yogurt and add more to taste.
Q: Can I make the sauces ahead?
A: Yes. Both tzatziki and harissa yogurt keep for 2-3 days in the fridge.
Conclusion
For another take on Moroccan-style flatbreads, see this helpful recipe from Sainsbury’s Magazine Moroccan chicken flatbreads for tips and photos. You can also compare notes with a home cook version at Hungry Healthy Happy Moroccan Chicken Flatbreads.