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Chicken Shawarma with Muhammara Sauce

Prep: 1 hour
Makes: 8 servings, 1-1/2 cups sauce

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Ingredients

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.

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