Moroccan Marinated Grilled Chicken Flatbread Burgers with Red Pepper Hummus. A simple, spiced marinade flavours the chicken while the flatbreads are made on the grill right alongside it
Moroccan Marinated Flatbread Grilled Chicken Burgers with Red Pepper Hummus. The summer grilling season has finally come to my neck of the woods and though I’m sometimes wearing a heavy coat at the backyard grill, at least I’m not standing in snow to do it and these Chicken Flatbread Burgers would be well worth the effort if I did.
Simply marinated and grilled lean meats with big summer salads make up the bulk of our weekday dinners in the summertime and we are always looking for new ways to add flavor to the grill, especially for pork and chicken. A new marinated pork chop idea is coming for later in the week but today I decided to show how we served these delicious spiced chicken breasts.
Some leftover red pepper hummus and some pizza dough on hand were the inspiration for these terrific chicken burgers. I particularly loved the chewy, substantial texture of the flatbread and the creamy hummus in these sandwiches. They really were full meals in themselves.
If making flatbreads for burger buns, you can make the dough or even buy pizza dough and follow the instructions found here. I’d make them about half the size though, using only 2 to 3 ounces of dough per flatbread.
You can find the Red Pepper Hummus recipe here.
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- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 1/2 tsp cinnamon
- 1 tsp turmeric
- 1/2 tsp ground coriander seed
- 1 tsp ground cardamom
- 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 2 cloves minced garlic
- 1 tbsp grated ginger
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
- 4 large boneless skinless chicken breasts
Mix all ingredients together except the chicken breasts.
Pound the chicken breasts out to a uniform thickness.
Pour over the chicken breasts in a large Ziploc bag.
Allow to marinate in the fridge for up to an hour.
Grill on a medium hot grill until fully cooked, about 4 -5 minutes per side depending on the thickness of the chicken breasts. I use a meat thermometer to get the center of the chicken up over 165 degrees F.
Remove from grill, cover loosely with aluminum foil and let rest for 5 minutes before serving on the flatbreads along with the red pepper hummus, sliced tomatoes and fresh lettuce.
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