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Chicken Shawarma with Muhammara Sauce
#0178

Spice Islands®

Chicken Shawarma with Muhammara Sauce

Difficulty

  • Prep Time: 1 hour
  • Total Time: 9 hours 20 minutes

8 servings, 1-1/2 cups sauce

Ingredients

Chicken Shawrama

1/4 cup extra virgin olive oil

Juice of 1 lemon

1 tablespoon Spice Islands® Turmeric

2 teaspoons Spice Islands® Ground Cumin

2 teaspoons Spice Islands® Paprika

1 teaspoon Spice Islands® Garlic Powder

1 teaspoon Spice Islands® Onion Powder

1 teaspoon kosher salt

1/2 teaspoon Spice Islands® Ground Allspice

1/2 teaspoon Spice Islands® Fine Grind Black Pepper

1/2 teaspoon Spice Islands® Ground Coriander

1/4 teaspoon Spice Islands® Ground Saigon Cinnamon

2 pounds boneless, skinless chicken thighs

Muhammara Sauce

2 large red bell peppers

2 cloves garlic

1/4 cup walnuts

1/4 cup extra virgin olive oil

1/2 cup panko bread crumbs

2 tablespoons pomegranate molasses (OR 1 tablespoon full flavor molasses plus 1 tablespoon pomegranate juice)

2 teaspoons Spice Islands® Paprika

1 teaspoon Spice Islands® Ground Cumin

1/2 teaspoon Spice Islands® Fine Grind Black Pepper

Instructions

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.

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