Chicken Shawarma With Muhammara Sauce Recipe
- Prep Time: 60 Minutes
- Yield: 8 servings, 1 1/2 cups sauce
Ingredients
Chicken Shawrama
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 tbsp Durkee® Turmeric, Ground
- 2 tsp Durkee® Cumin, Ground
- 2 tsp Durkee® Paprika, Spanish
- 1 tsp Durkee® Garlic, Powder
- 1 tsp Durkee® Onion, Powder
- 1 tsp kosher salt
- 1/2 tsp Durkee® Allspice, Ground
- 1/2 tsp Durkee® Black Pepper, Regular Grind
- 1/2 tsp Durkee® Coriander, Ground
- 1/4 tsp Durkee® Cinnamon, Ground
- 2 pounds boneless, skinless chicken thighs
Muhammara Sauce
- 2 large red bell peppers
- 2 clove garlic
- 1/4 cup walnuts
- 1/4 cup extra virgin olive oil
- 1/2 cup panko bread crumbs
- 2 tbsp pomegranate molasses (OR 1 tablespoon full flavor molasses plus 1 tablespoon pomegranate juice)
- 2 tsp Durkee® Paprika, Spanish
- 1 tsp Durkee® Cumin, Ground
- 1/2 tsp Durkee® Black Pepper, Regular Grind
Directions
- Combine olive oil, lemon juice and spices to make Chicken Shawarma in a shallow bowl. Add chicken and toss to coat well. Cover and marinate in the refrigerator at least 4 to 8 hours.
- Remove from refrigerator. Grill over direct heat, 16 to 20 minutes, turning once, until chicken is at least 165°F.
- To prepare Muhammara Sauce, roast red bell peppers over an open burner until blackened. Place in a sealed plastic bag for 10 minutes. Remove stems and seeds and remove blackened skin.
- Combine garlic, walnuts and olive oil in a food processor. Pulse until smooth. Add the remaining ingredients and roasted red bell peppers. Pulse until smooth. Refrigerate until ready to serve. Serve Chicken Shawarma with Muhammara Sauce and Tabbouleh.
