Chicken Kofta Flatbread Recipe (Easy Spiced Mediterranean Dinner)
Published on October 2nd, 2025
Intermediate
If your weeknights swing between “I want something fast” and “I still want it to feel special,” this chicken kofta flatbread recipe is your sweet spot. Think warm flatbreads piled with spiced chicken kofta, crisp lettuce, cool cucumber, and a zesty garlic-lemon yogurt that ties everything together. The kofta bakes in one pan—no skewers, no fuss—so you get all the smoky, street-food energy with none of the midweek chaos. Double the mixture and freeze half for a future you that deserves an easy win.
Why This Spiced Chicken Kofta Works
• Big flavor, low drama: Ras el Hanout brings gentle heat and aromatic depth; a sprinkle of sumac lifts everything with citrusy tang. The cooling yogurt and fresh veg keep each bite light.
• Oven-baked shortcut: Instead of shaping skewers, press the mixture into a tray, score, and bake. You still get juicy Mediterranean chicken flatbread vibes without babysitting a pan.
• Prep smart, eat smarter: This chicken kofta recipe scales beautifully—double, freeze raw portions, and you’ve got emergency dinners on deck.
Ingredients (Serves 4)
- 1 large red onion (half grated for the mix, half thinly sliced)
- 500g slower-reared chicken mince (5% fat)
- 1 tbsp tomato purée
- 1 tbsp Ras el Hanout spice blend
- ½ tsp fine salt + black pepper
- ¼ tsp Sumac, plus extra to finish
- 150g natural yogurt
- 1 lemon (juice of ½, remaining in wedges)
- 1 garlic clove, finely grated
- 3 handstretched flatbreads
- 1 head cos lettuce, finely shredded
- ½ cucumber, halved lengthways and thinly sliced
Instructions:
- Set the oven to 240ºC (gas 8). Grate half the red onion straight into a bowl so you catch the juices. Add the ground chicken, tomato purée, ras el hanout, ½ tsp salt, and a twist of pepper. Use clean hands to mix until the spices are evenly distributed and the mince feels slightly sticky—this helps the kofta hold together.
- Press the mixture into a 26×16cm baking dish in an even layer about 1–1.5cm thick. With a sharp knife, score deep lines at 3cm intervals (this creates easy pull-apart pieces later). Slide into the oven and bake for 25 minutes, until the chicken is fully cooked—no pink and the juices run clear.
- While the kofta bakes, finely slice the remaining onion. Toss and scrunch with ¼ tsp sumac and a pinch of salt until it softens and blushes. This quick cure adds a bright, lemony bite.
- In a small bowl, stir together the yogurt, lemon juice, grated garlic, and a pinch of salt. It should be pourable but not thin—add a teaspoon of water only if needed.
- Let the tray-baked kofta rest 5 minutes to reabsorb juices. Warm the flatbreads according to pack instructions so they’re soft and pliable.
- Cut along the scored lines to make chunky kofta pieces. On each flatbread, pile lettuce and cucumber, add the kofta, drizzle generously with yogurt sauce, and crown with sumac onions. Finish with extra sumac and lemon wedges for squeezing.
What to Serve with Chicken Kofta Flatbreads?
Round out your kofta flatbreads with quick sides: roasted peppers and onions, garlicky green beans, a herby couscous or bulgur salad, or simple Mediterranean chicken flatbread partners like tomato-cucumber salad with olives. A drizzle of tahini, pickled chilies, or pomegranate seeds adds color and zip. For a heartier spread, offer warm pita chips and hummus on the side.
Conclusion
Fast, fragrant, and totally satisfying, this chicken kofta flatbread recipe brings warm spice, crisp veg, and tangy sauce together on a soft flatbread—exactly the kind of weeknight dinner that feels like a treat without costing you time.
Leave a comment
