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    Home » recipe » Chicken Shawarma Fatteh Recipe

    Chicken Shawarma Fatteh Recipe

    Published: Aug 10, 2019 · Modified: Sep 13, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    An amazing flavorful chicken shawarma bowl, Fatteh style featuring chicken, rice and toasted bread. Crunchy, filling and topped with easy white shawarma sauce.

    First Published: February 2014 Last Updated: August 2019
    Yellow rice topped with chicken shawarma pieces and toasted bread in a platter and topped with shawarma white sauce.

    Fatteh

    Fatteh is a class of Middle Eastern dishes consisting of toasted bread, rice and some sort of meat or veggies. Usually topped with a garlicky sauce. I was introduced to this flavorful dish through an online dear friend. I've made it a couple of times then forgot about it.
    One happy day, another foodie friend here in Colorado made this dish for a gathering and since then my little one was hooked. I got the recipe again from her and made it.
    First time I made it, I was in a hurry and did not marinate the chicken at all, when my little boy tasted it he liked it but he told me it was not as good as my friend's dish. I asked my friend and she said you need to marinate for some time.
    Because usually I do not have time, I decided to start with the chicken, marinate, make the rice and bread then cook the chicken. This will usually give the chicken about 30-40 minutes to be marinated nicely.

    This is by all means a very easy and delicious fatteh, shawarma and chicken recipe so consider it a 3 in 1 recipe. You can never go wrong with this one it is a FOOL PROOF recipe.

    A white square platter with yellow rice and chicken shawarma with some toasted pita bread on the side.

    What is chicken shawarma made of?

    Shawarma is made of thin layers of marinated meat ( beef, chicken or lamb) cooked on a spinning vertical broiler. It is one of the signature dishes in the Middle Eastern kitchen.

    Is chicken shawarma white meat?

    Usually it is. Many people like using white meat over dark meat in shawarma and traditionally it is. For my kids, dark meat is usually best in recipes like shawarma. SO use whatever your family likes.

    A small white serving bowl of chicken shawarma fatteh topped with shawarma white sauce, parsley and pomegranate seeds.

    How to make chicken shawarma fatteh

    Step by step photos for making chicken shawarma
    • In a deep bowl, combine marinade ingredients with vinegar and yogurt then mix well.
    • Add cubed chicken and toss well to cover chicken. Cover and refrigerate until you are done with the rest of the ingredients.
    Step by step photos for making chicken shawarma
    • In a pot over medium heat saute rice spices in melted butter or ghee.
    • Add rice and mix everything well, add salt and cooking liquid.
    • Bring to a boil then lower heat and cover until done.
    • Spray a baking sheet or line with parchment paper, spread bread squares over and spray with oil. Bake in a preheated oven until crispy.
    Step by step photos for making chicken shawarma fatteh
    • In a big non-stick skillet on medium heat, add butter and oil then stir in the bouillon cube for about 20 seconds.
    • Sauté onion until translucent then raise heat to high. Take the chicken out of the marinade and add to the skillet.
    • Keep stirring until chicken turns white and most of the liquids evaporate. Add chopped bell peppers and season with salt.
    • Reduce heat and cook for another 4-5 minutes until everything is well cooked.
    A spoon with some yellow rice and chicken shawarma.
    • Assemble the dish by placing the yellow rice first then topped with chicken pieces and arrange crispy pita bread pieces around.
    • Make the quick shawarma sauce and spread over the rice and chicken mixture.

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    A close up look at a white plate with spicy roasted pumpkin seeds.

    Chicken Shawarma Fatteh

    A Lebanese chicken and rice recipe also know to be Syrian Chicken fatteh recipe. One of the best comfort food in the Middle Easte.

    Yellow rice topped with chicken shawarma pieces and toasted bread in a platter and topped with shawarma white sauce.

    Chicken Shawarma Fatteh Recipe

    Chicken Shawarma and rice bowl, fate shawarma is one of the best comfort food you’ll ever get. Seasoned chicken, fragrant rice combined with crunchy pita bread… seriously the best.
    4.91 from 10 votes
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    Course: Main Course
    Cuisine: Mediterranean, Middle East
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Servings: 7 people
    Calories: 501.2kcal
    Author: Amira

    Ingredients

    For the chicken marinade:

    • 1/2 cup (120g) plain yogurt.
    • 1 Tablespoon onion powder.
    • 3-4 crushed garlic cloves about 1 teaspoon.
    • 1 teaspoon ground cardamom.
    • 1 teaspoon turmeric.
    • 1 teaspoon paprika.
    • 1 teaspoon ground ginger.
    • 1 teaspoon ground black pepper.
    • 1/4 cup white vinegar.
    • 1/4 cup olive oil.
    • 3 pounds boneless skinless, chicken thighs, cut into 1 inch pieces.

    For cooking the chicken:

    • 2 Tablespoon butter.
    • 2 Tablespoon olive oil.
    • 1 large (175g) onion chopped.
    • 1 cube chicken bouillon.
    • 1 red bell pepper.
    • 1 green bell pepper.
    • 2 teaspoon salt or to taste.

    For the rice:

    • 2 cups (400g) Basmati rice washed and soaked for 15 minutes.
    • 2 Tablespoons unsalted butter.
    • 1 teaspoon turmeric powder.
    • 1/2 teaspoon ground cardamom.
    • 4 cups chicken broth or water.
    • Salt to taste.

    Toasted Bread:

    • 3 Lebanese pita bread cut into squares.
    • Olive oil spray.

    Quick yogurt sauce:

    • 1 cup mayonnaise.
    • 1 cup full fat yogurt.
    • 2 large garlic cloves minced.
    • Salt and pepper to taste.

    Instructions

    • In a deep bowl, combine the marinade ingredients and mix well.
    • Add chicken pieces then toss to cover with the marinade. Cover and set aside
    • Make rice:
    • In a pot or rice cooker, melt butter, add cardamom and turmeric then stir for 10 seconds.
    • Add rice and mix everything well, add salt and cooking liquid.
    • Bring to a boil then lower heat and cover until done.
    • Toast the bread:
    • Preheat oven to 400F.
    • Spray a baking sheet or line the baking sheet with parchment paper, spread bread squares over and spray with oil.
    • Bake in the oven for 10 minutes turning them once in the middle.
    • Finish the chicken:
    • In a big non-stick skillet on medium heat, add butter and oil then stir in the bouillon cube for about 20 seconds.
    • Sauté onion with until translucent then raise heat to high. Take the chicken out of the marinade and add to the skillet.
    • Keep stirring the chicken until most of the liquids evaporate and chicken starts to look done.
    • Add chopped bell peppers and season with salt.
    • Reduce heat and cook for another 4-5 minutes until everything is well cooked.
    • Make the yogurt sauce:
    • In a medium bowl, combine sauce ingredients and adjust salt to your liking.
    • To assemble the dish:
    • In a large platter, add rice and arrange toasted bread on the sides. Note1
    • Top with chicken mixture and drizzle yogurt sauce on top.

    Notes

    Note1: Fatteh is usually assembled by placing the toasted bread then top it with rice, however this way makes the bread gets soggy quickly so I prefer either top the rice with the bread then top the bread with chicken and serve immediately or arrange the bread on the side as I did here.
    Nutrition Facts
    Chicken Shawarma Fatteh Recipe
    Amount Per Serving
    Calories 501.2 Calories from Fat 264
    % Daily Value*
    Fat 29.3g45%
    Saturated Fat 9.1g57%
    Polyunsaturated Fat 3.8g
    Monounsaturated Fat 14.7g
    Cholesterol 173.1mg58%
    Potassium 160.1mg5%
    Fiber 1.2g5%
    Sugar 3.1g3%
    Vitamin A 15.3IU0%
    Iron 8.2mg46%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition

    Calories: 501.2kcal | Fat: 29.3g | Saturated Fat: 9.1g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 14.7g | Cholesterol: 173.1mg | Potassium: 160.1mg | Fiber: 1.2g | Sugar: 3.1g | Vitamin A: 15.3IU | Iron: 8.2mg
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    Time to show you off!!

    • A plate of chicken shawarma on a table by a fan
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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

    Reader Interactions

    Comments

    1. Cristine

      March 24, 2021 at 11:31 am

      This is a wonderful recipe that my entire family just adores. I have now made this three times in one month since it is such a big hit with the family. The only thing I changed is that I do not toast the pita. Instead I serve the dish with soft fresh pita on the side. I also double the amount of garlic in the yogurt sauce since you can never have too much garlic!

      Reply
      • Amira

        March 29, 2021 at 11:18 am

        Thank you so much Christine, I am so happy your family loved it. I love your adaptation, thank you for sharing it with us.

        Reply
    2. Robert Heathman

      October 09, 2020 at 10:47 pm

      I've cooked this 15 times now. This is my go to recipe and is dead on. big THANKS! The only things I do different is omit the bread. substitute yogurt for the mayo in the sauce. then plate serve the chicken on top of the rice and pipe on the sauce with a sandwich bag and extra salt into the rice and chicken. I think the dish is designed to be a bit salty.

      Reply
      • Amira

        October 12, 2020 at 10:27 pm

        Thank you so much Robert for the feedback. When I am short on bread I omit it too :).

        Reply
    3. Gena

      January 26, 2020 at 10:41 am

      5 stars
      This recipe turned out really well 🙂
      Because of time constraints, I let the chicken marinate overnight and cooked everything after work the next day. My kids and a visiting friend all liked it and have asked that I make it again. 🙂

      Reply
      • Amira

        January 27, 2020 at 11:26 am

        Oh Gena, thank you so much for the feedback, I appreciate it. I am happy you liked the recipe.

        Reply
    4. Dani

      January 22, 2020 at 4:25 pm

      5 stars
      No wonder your kid loves this recipe. It came out awesome that my 4 years old enjoyed. I cut the chicken smaller so it can be easier for her to eat. Thank you for such a great dinner recipe.

      Reply
      • Amira

        January 23, 2020 at 11:33 am

        Thanks Dani, I am happy that your little one liked it.

        Reply
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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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