This year, celebrate Ramadan 2025 and impress your family and friends, using our curated collection of indulgent recipes from renowned chefs and mocktail masters in the GCC region and beyond.
Our exciting recipe series gives you the access to some of the most loved dishes from the best restaurants and five-star hotels from the region; expect delicious Ramadan specials, signature dishes and refreshing, flavourful drinks that will make for the most memorable family gatherings this Ramadan Season.
Chicken Shawarma Paella (Serves 30)
The Atlantis the Palm in Dubai is arguably one of the most iconic and well-recognised buildings in the world. Set on the edges of the Palm Jumeirah, the landmark resort offers visitors and guests a diverse number of restaurants and hosts significant events.
With one of the most famous Ramadan Tents in the emirates, it will come as no surprise that the resort's banquet operations, under Chef Ali's leadership, have catered to events with massive quantities of luxurious ingredients, such as caviar, lobster, truffles, and Alaskan king crab, catering for over 100,000 guests.
You Will Need:
Paella pan
Large pot
Ingredients Shawarma Chicken Marinations:
- 5kg of chicken
- 25g of cumin
- 25g of ginger
- 35g of white pepper powder
- 50g of salt
- 50g of shawarma spice
- 100ml of apple cider vinegar
- 20ml lemon juice
- 20ml orange juice
- 750g of toghurt
- 125 of corn oil
Method of Marination:
- Prepare the marinade: In a bowl, mix al the ingredients together until well combined.
- Marinate the chicken: Add your chicken pieces to the marinade. Ensure that the chicken is fully coated with the marinade.
- Rest the chicken: Cover the bowl and let the chicken rest in the marinade for at least one hour in the fridge. For more intense flavour, you can marinate for a few hours or overnight.
Ingredients for Chicken Stock:
- 10 litres of chicken stock
- 5kg of chicken wings
- 2kg of chicken feet
- 100g of coriander seeds
- 5 cinnamon sticks
Cooking Method:
- Mix the ingredients: In a large pot, combine all the ingredients.
- Bring to a boil: Place the pot over a medium-high heat and bring to a boil. Once boiling reduce to a simmer.
- Simmer for 2 hours: Let the liquid simmer gently for approximately 2 hours.
- Strain the liquid: After 2 hours, strain the liquid to remove any solids, leaving a clear and flavourful broth.
- Reduce the liquid: Return the strained liquid to the pot and simmer it uncovered to reduce the liquid by half. This will concentrate the flavours and intensify the taste.
Ingredients for Chicken Shawarma Paella:
- 2kg of Spanish bomba paella rice
- 5kg of shawarma marinated chicken
- 5 litres of chicken stock
- 100g shawarma spice
- 100g of smoked paprika
- 300g of tomato sauce
- 5 cinnamon sticks
- 100ml of olive oil
- 4 bay leaves
- Salt to taste
- Pickled chilli for garnish
Cooking Method for Paella:
- Heat the chicken stock in a pot.
- In a large, traditional paella pan, heat over a medium-high heat.
- Saute the chicken: Add olive oil to the pan. Once its hot, add the marinated chicken, cinnamon sticks and bay leaves. Saute the chicken until its caramelised on all sides.
- Add the shawarma spice, paprika and salt to the chicken. Cook for a further 2 minutes to let the spices bloom, and mix well with the chicken.
- Add the tomato sauce to the pan and allow it to thicken for a few minutes.
- Add the Bomba rice to the pan, stirring it into the sauce and spices to coat each grain of rice evenly.
- Pour in the stock: Slowly pour the hot stock over the rice. Stir gently once to distribute the stock evenly. Do not stir again, as this helps to form the socarrat (the crispy bottom layer of rice).
- Let the rice simmer uncovered for 15 - 20 minutes, or until the broth is fully absorbed.
- Briefly increase the heat at the end of cooking to create the socarrat.
- Rest: Remove the pan from the heat, cover it with a clean kitchen towel and let the dish rest for 5 minutes.
- Garnish & Serve: Garnish with pickled chilli for a tangy finish, serve and enjoy!
About the Chef
Ali El Bourji is the Executive Arabic Chef at Atlantis Dubai and the creative force behind Ayamna, a leading Lebanese restaurant in the Middle East. Since joining Atlantis, The Palm in 2008, he has overseen modern Arabic menus across the properties and the renowned Asateer tent, catering to massive events including a yearly gala for 4,500 guests and the Air Show set menu for 5,000 international guests. In 2023, he was a key figure in the culinary groundwork for the Atlantis the Royal opening and "Feast of Dreams" event with world-renowned chefs. Chef Ali has also appeared on TV shows like MasterChef Arabia and regularly cooks for royals, government officials, and global celebrities.
Make a reservation for Asateer Ramadan Tent
Atlantis the Palm, Dubai
Iftar at Asateer daily from sunset to 8:30pm, Suhoor at Asateer daily from 10pm - 3am
Crescent Road, The Palm Jumeirah, Dubai
@atlantisthepalm
atlantis.com
