Chicken kebab flatbreads

This recipe was inspired by a late-night trip (with the kids) to our local kebab shop! We had just got off the train from London and were really hungry!
Prep Time 2 hours 15 minutes
Cook Time 10 minutes
Course lunch, Main Course
Cuisine bbq, chicken
Servings 4


  • 500 g chicken cut into 4m chunks

For the marinade:

  • 4 tsbp Greek yogurt
  • 1.5 tbsp pomegranate molasses
  • 1 tsp oil
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 garlic cloves peeled and minced

For the hummus:

  • 400 g tin of chickpeas drained
  • 1 clove of garlic peeled and minced
  • 1 tbsp tahini paste
  • 4 tbsp olive oil
  • pinch sea-salt

To serve:

  • 4 flatbreads
  • 80 g rocket leaves
  • 1 carrot grated
  • 1/4 white cabbage grated
  • 4 tsp lemon juice
  • 1 tsp chilli flakes


  • Mix all of the marinade ingredients together in a large bowl
  • Add the chicken pieces and coat
  • Cover and refrigerate for at least 2 hours 
  • Thread the chicken pieces onto skewers (if using wooden, soak in water first to prevent burning)
  • Cook under the grill (or on the BBQ) for 10 minutes; you will need to turn them a couple of times 
  •  Whilst the chicken is grilling, make the hummus by putting all of the ingredients in a blender and blitzing to the desired consistency; taste and add more seasoning and olive oil if necessary
  • Lay out the flatbreads; spread a generous amount of the hummus on; add some grated carrot and cabbage
  • Remove the chicken pieces from the skewer and lay on top of the hummus; add some rocket leaves and a finish off with a squeeze of lemon  and sprinkle of chilli flakes
Keyword dinnerideas, easy lunch, easyfood, famillyfood, familyfavourite, feedingacrowd, simplerecipes
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