Spiced Chicken and Halloumi Flatbread with Garlic Yoghurt Sauce

This spiced chicken and halloumi flatbread with garlic yoghurt sauce brings warmth and comfort without being heavy. The chicken is marinated in aromatic spices, grilled until golden, and served with chewy halloumi. A cooling garlic yoghurt dressing ties everything together for a balanced, satisfying meal that’s ideal for autumn evenings.

Course Light Lunch, Lunch

Cuisine Middle Eastern

Keyword Chicken, Flatbread, grilled chicken, Lunch

Prep Time 10

Cook Time 15

Minimum marinating time 30

Servings Servings

Calories 625

Author Spooning & Forking

Ingredients

2 Chicken breasts skinless, approx. 300g
200 g Halloumi cheese
2 large Flatbreads
2 tbsp Olive oil
1 tbsp Lemon juice
2 cloves Garlic finely grated
1 tsp Ground Cumin
1 tsp Ground Coriander
½ tsp Chilli flakes
Sea salt to taste
Black pepper freshly ground, to taste

150 g Greek yoghurt full fat, thick
1 clove Garlic finely grated
1 tbsp Lemon juice
1 pinch Salt

Instructions

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.

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