A Fresh Take on the Kebab: Light, Summery and Full of Flavour

The kebab – often devoured after a skinful of beer in a greasy takeaway as the pub lights go out… or is it? In truth, the kebab has far older, richer origins. Dating back centuries to the Middle East and Central Asia, its name comes from the Arabic kabāb, meaning “to roast.” Traditionally, it was skewered meat cooked over open flames – a simple yet ingenious way to create tender, smoky flavours. From Turkish şiş kebabs to Persian kabab koobideh, it’s a dish that’s travelled and transformed across cultures.

Today, we’re giving the humble kebab a fresh, summery twist: tender marinated chicken, charred and piled onto soft homemade flatbreads, finished with a cooling yoghurt dressing laced with fresh herbs, and a punchy garlic and tomato salsa spiked with fresh chilli for a little kick. It’s light, vibrant, and perfect for sharing outdoors.

Fresh Chicken Kebab Flatbreads with Herby Yoghurt and Spicy Tomato Salsa

Bring the kebab out of the late-night takeaway and onto your summer table with this vibrant, healthy twist. Tender chicken, fluffy flatbreads, and plenty of zingy toppings make this perfect for al fresco dining.

Ingredients

For the chicken:

4 skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, crushed
1 tsp smoked paprika
1 tsp ground cumin
½ tsp ground coriander
Salt and black pepper

For the flatbreads (makes 4):

200g plain flour, plus extra for dusting
150g natural yoghurt
1 tbsp olive oil
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½ tsp salt

For the herby yoghurt:

200g Greek yoghurt
Small handful fresh mint, finely chopped
Small handful fresh coriander, finely chopped
Juice of ½ lemon
Salt to taste

For the garlic & tomato salsa:

3 ripe tomatoes, finely chopped
1 small red onion, finely chopped
1 garlic clove, crushed
1 fresh red chilli, finely chopped (deseeded for less heat)
Juice of ½ lime
Small handful fresh parsley, chopped
Pinch of salt

Method

Marinate the chicken
In a bowl, mix olive oil, lemon juice, garlic, and spices. Add the chicken pieces, toss to coat, cover and chill for at least 30 minutes (or overnight for more flavour).
Make the flatbreads
In a bowl, combine flour, baking powder, and salt. Stir in yoghurt and olive oil, mixing until it comes together into a dough. Knead on a floured surface for 2–3 minutes until smooth. Divide into 4 balls, roll out each into a thin round.
Heat a non-stick pan over medium-high heat. Cook each flatbread for 1–2 minutes per side until golden spots appear and puffed up slightly. Keep warm wrapped in a clean tea towel.
Prepare the toppings

Herby yoghurt: Mix all ingredients together in a bowl and season to taste.
Salsa: Combine all ingredients in a bowl, adjust seasoning, and set aside.

Cook the chicken
Thread the marinated chicken onto skewers (if using wooden skewers, soak them first). Grill over a barbecue, griddle pan, or under a hot grill for 8–10 minutes, turning occasionally, until charred and cooked through.
Assemble
Top each warm flatbread with chicken, drizzle over herby yoghurt, spoon on the garlic and tomato salsa, and finish with extra fresh herbs and chilli slices if you like more heat.

Serve immediately with a squeeze of lemon and a crisp green salad for the ultimate light summer meal.