Chicken breast marinated in ras el hanout, grilled over direct heat, sliced thinly and loaded onto warm flatbreads with harissa yoghurt, roasted pepper salad, fresh mint and pomegranate. A vibrant, fresh combination that balances the smoky char of the chicken with bright, tangy accompaniments. This recipe is about layering simple, seasonal ingredients to create something more than the sum of its parts.

Using the BBQ as a tool for clean, whole-food cooking, the chicken is seasoned with a blend of warming spices—cumin, cinnamon, smoked paprika—that add depth without overpowering the natural flavours. Grilling directly over the fire seals in juices and gives a subtle smokiness, while resting the meat properly ensures it remains tender and juicy. The harissa yoghurt adds a cooling contrast, and the roasted pepper salad brings texture and brightness, all rounded off with fresh mint and the jewel-like crunch of pomegranate seeds.

This dish works because it’s straightforward, versatile, and unpretentious. It’s not about fuss or flash, but about good ingredients and confident technique. Whether it’s a weeknight dinner or a relaxed weekend lunch, these Moroccan spiced chicken flatbreads deliver flavour and satisfaction without any unnecessary complication.