Kid's Chicken Beyti Recipe

Prepare chicken

Slice the chicken breast into long thin strips about 1/2 inch thick and 4 inches long (kid-size kebab strips). Place strips into a bowl.

In a separate bowl, whisk together yogurt, olive oil, minced garlic, paprika, ground cumin, salt, black pepper, and lemon juice until smooth.

Pour the marinade over the chicken strips, toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours (short marination keeps texture tender for kids).

Preheat oven to 400°F (200°C) or heat a grill / grill pan over medium-high heat if you prefer grilling.

Arrange marinated chicken strips on a lined baking sheet (or skewer 2–3 strips per skewer for grilling). If baking, brush strips lightly with a bit of oil and bake 12–15 minutes until internal temperature reaches 165°F (74°C) and edges are lightly golden. If grilling, cook 3–4 minutes per side until cooked through.

Remove chicken from heat and let rest 3–4 minutes, then chop into bite-size pieces (if desired for kids) or leave as strips for rolling.

While chicken cooks, prepare the tomato sauce. In a small saucepan over medium heat, combine tomato sauce, tomato paste, water, dried oregano, sugar (if using), and salt. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low and cook 5–7 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or sugar for mildness appropriate for a child. Stir in 1 tsp butter at the end for a smoother, less acidic finish.

Warm the flatbreads briefly in a dry skillet or in the oven for 1 minute per side so they are pliable.

Brush each warmed flatbread lightly with melted butter or olive oil to add flavor and help sealing.

Place 2–3 chicken strips (or a portion of chopped chicken) on each flatbread near one edge and roll up tightly to form a cylinder (beyti). If desired, secure with a toothpick (remove before serving to kids) or place seam-side down on a baking sheet and bake 3–4 minutes to set the seam.

Slice each roll in half or into 3 pieces for easy kid-friendly portions and arrange on a serving plate.

Spoon warm tomato sauce over the top of each roll (use just enough to keep it mild and not soggy).

Rinse rice under cold water until water runs clear to remove excess starch.

In a small pot, combine rinsed rice, 2 cups water, 1/4 tsp salt, and 1 tsp butter or oil. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover and simmer 15 minutes or until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Stir in chopped parsley if using for a mild color and freshness.

Serve rice alongside the sliced chicken beyti, with a small spoonful of extra plain yogurt on the side and lemon wedges for adults or older kids who want a squeeze.

Plate a portion of rice and 1–2 beyti rolls per child. Keep sauce amount light and mild. Remove any toothpicks before serving. Allow food to cool slightly to a safe, kid-friendly temperature.

Estimated kid portion: about 1/2 cup cooked rice and one beyti roll each. Leftovers can be refrigerated up to 2 days.