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Chicken Shawarma Fatteh is a vibrant and delicious Middle Eastern dish that beautifully marries the essence of traditional shawarma with the comforting layers of a fatteh. This dish is characterized by tender, marinated chicken served over a bed of crispy pita bread, drenched in a rich, creamy yogurt-tahini sauce, and topped with a medley of fresh ingredients. The combination of textures and flavors in Chicken Shawarma Fatteh makes it a favorite among food enthusiasts and is sure to impress at any gathering.

Chicken Shawarma Fatteh Recipe

Indulge in this delicious Chicken Shawarma Fatteh that combines marinated grilled chicken, crispy pita chips, and a creamy yogurt-tahini sauce. Perfect for a hearty lunch or a comforting dinner, this dish is a delightful medley of flavors and textures topped with fresh parsley and toasted pine nuts. With easy steps from marinating to assembly, you’ll have a satisfying meal in no time. Ideal for sharing with family or friends!
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Ingredients
  

1 lb boneless, skinless chicken thighs

4 cloves garlic, minced

2 tsp ground cumin

2 tsp ground coriander

1 tsp smoked paprika

1 tsp ground turmeric

1/2 tsp cayenne pepper (adjust to taste)

3 tbsp olive oil

Salt and pepper to taste

4 cups pita bread, cut into triangles

1 cup plain yogurt

1/4 cup tahini

2 tbsp lemon juice

1/4 cup fresh parsley, chopped

1/4 cup pine nuts, toasted

1/4 cup chickpeas, drained and rinsed

1/2 cup pickled radishes, for garnish (optional)

Olive oil for drizzling

Instructions
 

Marinate the Chicken: In a large bowl, combine the minced garlic, cumin, coriander, smoked paprika, turmeric, cayenne pepper, olive oil, salt, and pepper. Add the chicken thighs and coat them well. Cover and marinate for at least 1 hour, or overnight for maximum flavor.

    Cook the Chicken: Preheat your grill or skillet over medium-high heat. Cook the chicken thighs for about 6-7 minutes on each side, or until cooked through and slightly charred. Remove from heat and let rest for a few minutes before slicing into thin strips.

      Prepare the Pita Chips: While the chicken is cooking, preheat your oven to 375°F (190°C). Arrange the pita triangles on a baking sheet, drizzle with olive oil, sprinkle with salt, and bake for 10-12 minutes or until golden and crispy.

        Make the Sauce: In a small bowl, mix the yogurt, tahini, lemon juice, and a pinch of salt until smooth and creamy. Adjust the thickness with a little water if necessary.

          Assemble the Fatteh: In a large serving platter, layer the crispy pita chips at the bottom. Top with the sliced chicken, chickpeas, and drizzle generously with the yogurt-tahini sauce.

            Garnish and Serve: Sprinkle the chopped parsley and toasted pine nuts over the top. If desired, add pickled radishes for an extra crunch and color. Drizzle with a bit more olive oil and serve warm.

              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6