Grilled Paprika Chicken Flatbreads

Cook Outside, Eat Together

2 filled flatbreads · Active 20 min · Total 55 min

Paprika chicken, cool yogurt and cucumber make a flatbread supper suited to an outdoor grill. The chicken marinates briefly while the other ingredients are prepared. Cut it into even pieces and cook on skewers or a grill basket so nothing falls through the grate.

Jump to ingredients

Grilled paprika chicken flatbread with cucumber and yogurt.

Set aside sauce before raw chicken

Mix the yogurt sauce in a clean bowl and keep it refrigerated. The marinade is a separate mixture and any that has touched raw poultry is discarded. This small distinction matters in a compact camp setup where bowls and tongs are limited. Have a clean plate ready for the cooked chicken rather than reusing its raw-meat plate.

Warm the bread last

Chicken should reach 165°F/74°C in its thickest pieces. Once it is ready, move it to the clean plate and warm flatbreads for only a few seconds per side. Bread scorches quickly over a hot grill. Assemble with chilled sauce and cucumber at the table, then eat promptly. Use the grill outdoors in a permitted, open area, following its instructions; a camper or enclosed awning is not a suitable place for outdoor combustion equipment.

Ingredients

  • 12 oz boneless skinless chicken thigh, cut into 1-inch pieces (340 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon fine salt
  • 1/3 cup plain Greek yogurt (80 g)
  • 1 small garlic clove, crushed
  • 1 tablespoon chopped mint (3 g)
  • 1/2 cucumber, thinly sliced (150 g)
  • 2 large flatbreads (about 160 g)

Set out

Outdoor grill, Metal skewers or grill basket, Instant-read thermometer, 2 mixing bowls

Allergens

Wheat, Milk. Check labels and substitutions.

Make it

  1. Mix oil, lemon, paprika, cumin and salt with chicken. Cover and refrigerate for 20 minutes. Separately mix yogurt, garlic and mint; refrigerate.
  2. Prepare the outdoor grill for medium-high direct heat according to its instructions. Thread chicken loosely on skewers or place in a grill basket.
  3. Grill for 10–12 minutes, turning several times, until the largest pieces reach 165°F/74°C. Transfer to a clean plate.
  4. Warm flatbreads briefly on the grill. Remove chicken from skewers and serve inside flatbreads with yogurt sauce and cucumber.

Pack clean tongs twice

Use one utensil for raw chicken and a clean one for serving, or wash thoroughly between tasks. Set out both before lighting the grill.

A useful detail

The total includes the short marinade; allow extra setup time if your particular grill takes longer to heat.

Another way

  • Use chopped dill instead of mint in the yogurt.
  • Add 1/4 teaspoon cayenne to the marinade for heat.

Keep it well

Refrigerate leftovers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Keep chicken, sauce and bread separate. Reheat chicken to 165°F/74°C. Keep raw chicken refrigerated until grilling.

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