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Grilled Chicken Shawarma Flatbread

A loaded flatbread featuring spiced grilled chicken, fresh vegetables, Kalamata olives, and a generous drizzle of creamy tzatziki sauce on warm naan bread.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Mediterranean, Middle Eastern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs boneless, skinless chicken breast or thighs
  • 0.5 cup plain Greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp lemon juice fresh
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp turmeric
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Flatbread & Toppings
  • 2 large Naan breads or flatbreads
  • 1 cup tzatziki sauce homemade or store-bought
  • 0.5 small red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 0.5 English cucumber thinly sliced
  • 0.5 cup Kalamata olives pitted
  • 0.25 cup fresh parsley chopped

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Cutting board
  • Tongs

Method
 

  1. Combine yogurt, olive oil, lemon juice, garlic, and spices in a bowl. Add chicken and coat well. Marinate for at least 20 minutes.
  2. Preheat grill to medium-high. Grill chicken for 5-7 minutes per side until cooked through (165°F/74°C). Let rest, then slice.
  3. Lightly brush flatbreads with olive oil and grill for 1-2 minutes per side until warm and slightly charred.
  4. Place warm flatbreads on a board. Spread with a thin layer of tzatziki. Top with sliced chicken.
  5. Arrange red onion, tomatoes, cucumber, and olives over the chicken. Drizzle with remaining tzatziki.
  6. Garnish with chopped parsley and serve immediately, cut into slices.

Notes

For best flavor, marinate the chicken for up to 4 hours. Store leftovers separately and re-assemble just before serving.