Chicken Fatteh
Chicken fatteh is a quick Middle Eastern dish made with toasted pita, warm shawarma-spiced chicken, and a creamy yogurt tahini sauce. A flavorful layered meal ready in about 20 minutes.
Ingredients
Shawarma Chicken
- 2 ½ cups shredded chicken
- 1 tablespoon chicken shawarma seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Pinch of cinnamon
- 1 teaspoon onion powder
- 1 teaspoon allspice
- Salt and pepper to taste
- Olive oil for cooking
Yogurt Tahini Sauce
- 1 ½ cups plain yogurt Kite Hill Unsweetened Almond Milk Yogurt works for a dairy-free option
- 4 garlic cloves mashed
- 2 –3 tablespoons dried mint
- 1 tablespoon tahini
- Salt and pepper to taste
- Juice of ½ lemon
Toasted Pita
- 2 pita breads cut into small cubes (gluten-free bread can be used)
- Olive oil for coating
- Salt to taste
Garnish
- Toasted pine nuts
- Fresh parsley
Instructions
Prepare the Chicken
- In a bowl, mix the shredded chicken with the shawarma seasoning, paprika, garlic powder, cinnamon, onion powder, allspice, salt, and pepper.
- Heat a small amount of olive oil in a pan over medium heat.
- Add the seasoned chicken and warm it through while covered.
- Set aside.
Make the Yogurt Sauce
- In a bowl, combine the yogurt, mashed garlic, dried mint, tahini, lemon juice, salt, and pepper.
- Mix well until smooth and set aside.
Toast the Pita
- Preheat oven to 350°F.
- Toss the pita cubes with olive oil and a pinch of salt.
- Spread on a baking sheet.
- Bake for about 10 minutes until golden and crispy.
- Set aside.
Assemble the Fatteh
- Start with a layer of toasted pita chips.
- Add the warm shawarma chicken on top.
- Spoon the yogurt tahini sauce over the chicken.
- Garnish with toasted pine nuts and fresh parsley.
Notes
Chicken fatteh is best served immediately so the pita stays crispy while the sauce remains fresh and creamy.
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