Chicken Beyti Recipe

Prep and marinate

Finely chop or mince the garlic. Cut chicken thighs into long thin strips or flatten slightly with a meat mallet. In a bowl combine yogurt, 2 tbs olive oil, lemon juice, minced garlic, paprika, cumin, coriander, red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Add chicken, toss to coat, cover and refrigerate at least 30 minutes (up to 4 hours).

Cook the chicken

Heat 1 tbs butter in a large skillet over medium-high heat. Remove chicken from marinade, shake off excess, and add pieces in a single layer (work in batches if necessary). Cook 3–4 minutes per side until cooked through and edges are lightly charred. Transfer to a plate.

Assemble rolls

Lay one flatbread on a work surface. Place an even portion of cooked chicken along the center, sprinkle with grated cheese (about 3 tbsp per bread). Roll tightly into a cylinder and tuck ends under. Repeat with remaining bread and chicken. Brush the rolls lightly with melted butter.

Brown rolls & melt cheese

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet over medium heat and sear rolls seam-side down for 1–2 minutes until golden. Transfer skillet to oven and bake 8–10 minutes until cheese melts and rolls are heated through.

While rolls bake, make the sauce. Mince the garlic. In a small saucepan, warm 1 tbs olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Stir in tomato paste, water, sugar, 1/4 tsp salt and red pepper flakes. Simmer gently 4–6 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Spoon the hot sauce over the baked rolls to serve.

Rinse the rice under cold water until water runs clear; drain. In a medium saucepan, heat 1 tbs oil or butter over medium heat. Add chopped onion and sauté 2–3 minutes until soft and translucent. Add the drained rice and stir to coat and toast lightly for 1–2 minutes. Pour in 2 cups chicken stock, add 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Combine greens, halved cherry tomatoes, sliced cucumber and red onion in a bowl. Whisk together 2 tbs olive oil, 1 tbs lemon juice (or vinegar), 1/4 tsp salt and 1/8 tsp black pepper. Toss salad with dressing just before serving.

Place a serving of rice on each plate. Slice each Beyti roll on the diagonal and arrange beside rice. Spoon tomato-garlic sauce over the rolls. Add salad to the side. Garnish with chopped parsley, a sprinkle of sumac if using, and lemon wedges. Serve hot.