Dinner

Chicken Kebabs with Homemade Flatbreads, Cabbage Salsa, and Yogurt Dip Recipe

Name: Chicken Kebabs with Homemade Flatbreads, Cabbage Salsa, and Yogurt Dip Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 300g plain flour, plus extra for dusting; 1 tsp nigella seeds; 1 tsp chilli powder; 2 tbsp olive oil, plus extra for frying; 30g unsalted butter, melted; 1 onion, grated; 1kg chicken mince; 5 garlic cloves, crushed; 1 green chilli, deseeded and finely chopped; 1 tbsp cumin seeds; 1 tbsp ground coriander; 1 tsp chilli flakes; 1 tbsp sumac; 1 tbsp olive oil; 1 tsp salt; 1 tsp ground black pepper; 200g red cabbage, finely sliced; 2 tbsp white wine vinegar; 1/4 cucumber, finely sliced; 1 Little Gem lettuce, shredded; 3 beef tomatoes, sliced; 1 red onion, sliced; Small handful of parsley; 1 lemon, juiced; 250g Greek yogurt; 1 lemon, juiced; 1 tsp sumac

ByHailey Reed December 1, 2025December 1, 2025

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Introduction

These chicken kebabs with homemade flatbreads offer a delicious, fresh meal perfect for sharing. Juicy, spiced chicken skewers paired with warm flatbreads and vibrant salad make every bite satisfying and full of flavor.

Two grilled skewers of golden-brown kebabs lay horizontally on a dark wood board. To the right of the kebabs are light brown, slightly charred flatbreads stacked and torn slightly on top. Below the flatbreads is a fresh salad with layers of round red tomato slices, green cucumber slices, and thin crescent-shaped purple onion strips, all sprinkled with black pepper and small green herbs. In the top left corner, there is a small pile of shredded deep purple pickled cabbage. At the bottom left of the board, a white bowl holds a creamy white yogurt sauce topped with a light sprinkle of reddish spice. The whole scene rests on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g plain flour, plus extra for dusting
1 tsp nigella seeds
1 tsp chilli powder
2 tbsp olive oil, plus extra for frying
30g unsalted butter, melted
1 onion, grated
1kg chicken mince
5 garlic cloves, crushed
1 green chilli, deseeded and finely chopped
1 tbsp cumin seeds
1 tbsp ground coriander
1 tsp chilli flakes
1 tbsp sumac
1 tbsp olive oil (for grilling chicken)
200g red cabbage, finely sliced
2 tbsp white wine vinegar
1/4 cucumber, finely sliced
1 Little Gem lettuce, shredded
3 beef tomatoes
1 red onion, sliced
Small handful of parsley
1 lemon, juiced (for salad)
250g Greek yogurt
1 lemon, juiced (for yogurt dressing)
1 tsp sumac (for yogurt dressing)
Salt and ground black pepper to taste

Instructions

Step 1: Begin by making the chicken kebabs. Place the grated onion into a clean tea towel and squeeze out as much water as possible. Transfer the onion to a bowl and add the chicken mince, crushed garlic, chopped green chilli, cumin seeds, ground coriander, chilli flakes, sumac, 1 tbsp olive oil, 1 tsp salt, and 1 tsp ground black pepper. Mix well until the mixture becomes sticky.
Step 2: Divide the mixture into four portions. Wet your hands slightly and shape each portion into a log. Thread each log onto a large metal skewer. Cover and refrigerate until needed.
Step 3: For the salad, combine the red cabbage with the white wine vinegar in a small bowl and season to taste. In a larger serving bowl, mix together the cucumber, shredded Little Gem, sliced tomatoes, red onion, parsley, and lemon juice. Season well.
Step 4: To prepare the yogurt dressing, mix the Greek yogurt with lemon juice and sumac. Season to taste and set aside.
Step 5: To make the flatbreads, combine the plain flour, nigella seeds, chilli powder, and a large pinch of salt in a bowl. Add 2 tbsp olive oil and 150ml warm water, mixing until a dough forms. Turn the dough onto a floured surface and knead for 5 minutes until smooth and no longer sticky.
Step 6: Divide the dough into four equal balls. Roll out each ball on a floured surface into a thin circle about 18cm wide.
Step 7: Heat a large frying pan over medium-high heat and drizzle with olive oil. Cook each flatbread for 2-3 minutes on each side until golden with brown spots. Remove the flatbreads to a baking tray and brush one side with melted butter. Keep warm in a low oven.
Step 8: Preheat the grill to medium-high. Line a large baking tray with foil and place the chicken skewers onto it. Drizzle with olive oil and grill for 20-25 minutes, turning regularly, until cooked through. Use a meat thermometer to check that the internal temperature reaches 70°C.
Step 9: To serve, lay out the chicken kebabs, flatbreads, salad, and yogurt dressing so everyone can build their own wraps.

Tips & Variations

For extra flavor, marinate the chicken mixture for 1 hour before shaping the kebabs.
Substitute sumac with smoked paprika for a different smoky taste.
Try adding fresh mint or coriander to the salad for a vibrant twist.
Use lamb mince instead of chicken for a richer flavor.

Storage

Store any leftover chicken kebabs and flatbreads separately in airtight containers in the refrigerator for up to 2 days. Reheat the kebabs under a grill or in a hot pan to maintain juiciness. Warm the flatbreads wrapped in foil in the oven before serving.

How to Serve

The image shows a wooden board with two grilled meat kebabs on metal skewers, placed side by side with a browned, slightly crispy texture. To the right, there is a fresh salad made of sliced red tomatoes, pale green cucumber slices, and thin rings of light purple onion, sprinkled with black pepper and herbs. Above the salad, there are two pieces of light golden flatbread with some dark spots and a torn section. In the top left corner, there is a small pile of shredded dark purple cabbage. In the bottom left corner, a small white bowl contains a creamy white sauce topped with a sprinkle of dark spice. The whole arrangement is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use wooden skewers instead of metal?

Yes, but soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

How do I know when the chicken kebabs are fully cooked?

Use a meat thermometer to check the internal temperature; it should reach 70°C. The kebabs should be firm and no longer pink inside.

Hailey Reed