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Harissa Grilled Chicken Flatbreads


Longer days make weeknight grilling a delight. Fire up your grill (or grill pan) for this spicy marinated chicken and crispy flatbread. Serve with cooling cucumber salad, beet-pickled kohlrabi, and creamy tahini sauce.

Olivia Hayo
October 22, 2020
5 boneless, skinless chicken thighs
5 flatbread wraps
Beet-pickled kohlrabi (see recipe notes)
1 lemon, cut into wedges
4 Persian cucumbers, diced
1/2 small purple onion, diced
3 stalks celery, diced
1 cup parsley leaves
1 lemon, juiced
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1/3 cup tahini
1/2 cup water
1/2 lemon, juiced
1 garlic clove, minced
1 pinch salt, more to taste


Marinate the chicken

In a medium bowl add harissa, olive oil, and salt. Mix to combine and then add chicken and toss to coat. Set aside for 30 minutes.

Make the Salad

In a medium mixing bowl combine cucumber, onion, celery, parsley, lemon juice, olive oil, and salt and pepper to taste. Mix thoroughly.

Make the sauce

In a small bowl, combine all sauce ingredients and stir well. Thin with more water (add very slowly) or thicken with additional tahini, as needed.

Grill and bring it all together

Heat the grill or grill pan over medium hight heat, and cook chicken 6-8 minutes on each side or until a meat thermometer reads 165°. Rest for 5 minutes and cut into 1/4 inch slices.

Warm flatbreads on the grill until pliable and then move to serving plates. Top each with chicken, cucumber salad, beet-pickled kohlrabi, and tahini sauce. Serve with lemon edges and extra harissa.

Olivia Hayo
Olivia Hayo is the Associate Editor & Visuals Editor at Edible San Diego Magazine.Olivia Hayo is a chef, recipe developer, and photographer. She...
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