Harissa Grilled Chicken Flatbreads with Pistachio-Lime Yogurt


The deeply flavorful, spiced, and spicy nature of harissa paste (a Moroccan hot pepper paste) makes it the perfect for marinating chicken thighs, taking all the hard work out of building a great marinade. You should know that all harissas are slightly different–some spicier than others, some thicker and pastier than others. I prefer a very spicy, very thick one like NY Shuk’s Signature Harissa, as it really doubles down on flavor, but whatever you can get your hands on will be juuuuuust fine.

Active Time: 1 hr

Total Time: 1 hr (plus time to marinate)



  • 6 garlic cloves
  • 1 lime
  • ½ cup dill leaves


  • Kosher salt, freshly ground black pepper
  • 3 tablespoons harissa paste
  • 1 cup roasted, salted pistachios
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil, plus more for greasing
  • 4 flatbreads, or pitas
  • 8 baby dill pickles


  • ¾ cup whole milk plain yogurt


  • 6 boneless skinless chicken thighs (1 ¾ pounds)

1. Marinate the chicken:

  • In a medium bowl, whisk together 3 tablespoons harissa paste, 5 grated garlic cloves, 2 tablespoons red wine vinegar, and 2 tablespoons olive oil.
  • Season 6 boneless skinless chicken thighs with salt and pepper, add to the marinade and turn to coat. Refrigerate until ready to grill (up to 24 hours ahead).

2. Make the pistachio yogurt:

  • Add 1 cup of roasted, salted pistachios to the bowl of a food processor and blitz until coarsely chopped. Remove 2 tablespoons of the chopped pistachios to reserve for serving. Continuing processing the remaining pistachios until very finely chopped. Add 1 grated garlic clove, the zest and juice of one lime and 2 tablespoons olive oil and process until a coarse paste forms.
  • Add ¾ cup whole milk yogurt and pulse until creamy. Season the pistachio yogurt with salt and transfer to a serving bowl.

3. Hit the grill:

  • Prepare a grill or (preheat a cast iron grill pan) for medium high heat. Lightly grease the grates of the grill.
  • Once hot, arrange the chicken on the grates and grill, covered (or in skillet uncovered), turning once or twice, until charred all over and just cooked through, 9-11 minutes total. Transfer to a cutting board to rest.
  • Place the flatbreads on the grill and cook, watching carefully so they don’t burn, and flipping once, until charred in spots and warmed through, 1 minute. Rest the chicken on top of the flatbreads so they can soak up all their juices as they sit.

4. Slice and serve:

  • Slice 8 baby dill pickles crosswise into coins.
  • Slice the chicken into ½” strips.
  • Smear some of the pistachio yogurt on each flatbread. Top with grilled chicken, sliced pickles, the reserved pistachios, and some torn dill. Serve more harissa alongside if ya feel like a little more heat.

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