Grilled Summer Flatbread

The next best thing to sleeping in during summer might be using the backyard and grill as the main kitchen. If anyone else is like me, I’d do it everyday—all day—but my kids get tired of grilled-flavored food.

I don’t even know how that is possible when there are so many possibilities, like this Grilled Summer Flatbread that’s basically a vehicle for cleaning out your refrigerator.

For this one, I gave some chicken a quick brush of olive oil, salt and pepper and a heavy dusting of Zatar. For everything else on the flatbread, anything works, but zucchini is always a favorite paired with a corn relish and a drizzle of green harissa.

My kids gave this a big meh and ate it because I made them and then ran outside to play. Of course, not before I explained to them that not everything can be fried, dipped or rolled in some crushed chips. Might as well have told them the importance of the historic summit going on in Singapore–which is to say, their response were eye rolls to blank stares.

And . . . “This is something mom would make.”

Yield: Serves 4

Grilled Summer Flatbread

Grilled Summer Flatbread


  • 4 pita flatbread
  • 3 chicken breast
  • 3 tablespoon olive oil
  • 3 tablespoons Zatar seasoning
  • salt and pepper
  • 2 zucchinni, thinly sliced
  • 3/4 cup red pepper hummus
  • 1 cup corn relish
  • Toppings
  • 1 cup Green Harissa
  • Optional toppings
  • radishes
  • arugula
  • jalapeños


  1. To grill the chicken: Lightly cover grates with non-stick spray. Heat your grill on high with the lid down for 10-15 minutes then lift the lid and turn down the heat to medium. Place the seasoned chicken on the grates for 5-6 minutes. Flip and repeat. Chicken is ready when a thermometer inserted in the thickest part reads 165 degrees. Remove from grill and set aside for 10 minutes before chopping up chicken (I personally cook my chicken to 155 and let the residual heat do the remaining cooking).
  2. Toss zucchini in remaining olive oil and place on the grill. Cook each side for about 3 minutes or until grill marks show. Remove from grill and set aside. Add the pita flatbread and grill for 2-3 minutes. Remove from the grill.
  3. To assemble: Evenly divide and spread red pepper hummus on to grilled pita flatbread. Layer with zucchinni, grilled chicken, corn relish, radishes, arugula, jalapenos and drizzle green harissa on top.



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