Spiced Chicken and Halloumi Flatbread with Garlic Yoghurt Sauce

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A chicken and halloumi flatbread with warming spices

This spiced chicken and halloumi flatbread with garlic yoghurt sauce has quickly become one of my favourite midweek dinners. It’s hearty without being heavy, and the layers of flavour from paprika, cumin, and chilli flakes mean every bite is warming and fragrant. I first made it during autumn when the evenings were turning cooler, and it felt like exactly the kind of comfort food I wanted. It’s also a brilliant option if you’re cooking for friends who like a little spice but not overwhelming heat.

Flatbreads are endlessly adaptable, and here the garlic yoghurt sauce is just as important as the grilled fillings. The yoghurt cools the chilli while adding a creamy element that balances the saltiness of halloumi and the smokiness of the chicken. It’s a dish that feels satisfying in a way salads can’t quite deliver, but still fresh enough that you don’t feel weighed down. For more ways to build meals like this, have a look at our best chicken and halloumi flatbread recipes.

Why spices and yoghurt are the perfect partners

Chicken is mild and forgiving, which makes it perfect for carrying spices. A simple marinade with paprika, cumin, coriander, and a pinch of chilli gives it warmth without being fiery. The yoghurt sauce balances that heat, with garlic lending sharpness and lemon juice keeping it bright. Halloumi’s natural saltiness pulls the whole dish together, and the flatbread makes it handheld and fun.

I often make this flatbread when I want something quicker than a curry but with the same kind of layered flavours. If you like smokier notes, you might prefer the grilled chicken and halloumi flatbread with charred peppers. For a fresher, herbier take, the Mediterranean chicken and halloumi flatbread with olives and herbs is worth trying. And if you’re in the mood for something indulgent, the crispy chicken and halloumi flatbread with harissa mayo takes things up a notch.

Ingredients for spiced chicken and halloumi flatbread

For 2 large flatbreads:

• 2 boneless, skinless chicken breasts (approx. 300g)
• 200g halloumi cheese
• 2 large flatbreads (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, finely grated
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ½ tsp chilli flakes
• Sea salt and black pepper, to taste

For the garlic yoghurt sauce:

• 150g Greek yoghurt
• 1 garlic clove, finely grated
• 1 tbsp lemon juice
• Pinch of salt

Step-by-step instructions for spiced chicken and halloumi flatbread

Slice the chicken breasts in half lengthwise to make thinner fillets. In a bowl, mix olive oil, lemon juice, garlic, cumin, paprika, coriander, chilli flakes, salt, and pepper. Add the chicken, coat well, and leave to marinate for at least 30 minutes or overnight for deeper flavour.

When you’re ready to cook, make the garlic yoghurt sauce by mixing the yoghurt, grated garlic, lemon juice, and a pinch of salt in a small bowl. Chill until needed. Heat a grill pan or barbecue until very hot, then cook the chicken for 3–4 minutes per side until golden and cooked through. Remove and let it rest. Grill the halloumi slices for 1–2 minutes per side until marked with char. Warm the flatbreads briefly on the grill.

To assemble, spread a layer of garlic yoghurt over each flatbread, add slices of spiced chicken, then top with halloumi. Sprinkle with extra chilli flakes if you want more heat, then fold and serve warm.

Wine and beer pairings for spiced chicken and halloumi flatbread

Spices call for wines with fruit and acidity. A Riesling from Alsace works beautifully, as the slight sweetness offsets the heat while the acidity keeps it fresh. A Grenache-based rosé from southern France is another good match, offering red fruit flavours that sit well alongside smoky paprika and garlic yoghurt.

For beer, a Vienna lager is smooth and malty, making it a soothing partner to the spices. A citrus-forward IPA can also be great here, as the hops stand up to the smoky chicken while the citrus lifts the yoghurt.

Frequently asked questions about spiced chicken flatbreads

Tips for success

Make sure your pan is hot before adding the chicken to avoid it steaming. Resting the chicken keeps it juicy, while grilling the halloumi quickly prevents it from becoming rubbery. Don’t skimp on the garlic yoghurt sauce — it’s the glue that makes all the other elements sing together. Pairing this with a side like roasted vegetables or salad makes it a full meal without fuss.

Storage and reheating

The chicken and halloumi can be stored in the fridge in airtight containers for up to 2 days. Reheat chicken gently in a pan to keep it moist, and give halloumi a quick re-grill to revive its texture. Garlic yoghurt sauce is best used within 48 hours. Always warm the flatbreads just before serving.

Ingredient notes and alternatives

If you don’t eat dairy, swap the halloumi for marinated tofu grilled until crisp. The garlic yoghurt can be made with coconut yoghurt for a dairy-free option. Gluten-free flatbreads are an easy swap if you’re avoiding wheat. For those who like more heat, a drizzle of harissa or sriracha takes this flatbread into fiery territory.