Muhammara Chicken Shawarma

Muhammara is a middle eastern delicacy made of charred red bell peppers and pomegranate molasses. It is tangy, spicy and a little sweet! With a beautiful silky texture, it makes for a great dip. The chicken is marinated with middle eastern spices to compliment the muhammara. They go hand in hand to create a sneak peek into the world of middle eastern cuisine.

Serves: 4

Chicken

500g Chicken diced

1 Tsp Garlic paste

2 Tsp Coriander powder

1 Tsp Cumin powder

1 Tsp Cayenne pepper

1 Tsp Paprika

Salt to taste

1 Tsp Black pepper

2 tbsp lemon juice

3 tbsp olive oil

Pomegranate Molasses

1 Cup Pomegranate juice

2 Tbsp Granulated sugar

1 Tbsp Lemon juice

Muhammara

2 Large Red bell pepper

4 Tbsp Pomegranate molasses

1 Tsp Salt

1 Tsp Cumin powder

2 Tsp Chilli flakes

3 Tbsp Bread crumbs

½ Cup Walnuts

½ Lemon

6 Pita Bread

Method

Chicken

Step 1

Add olive oil, lemon juice, coriander powder, cumin powder, cayenne pepper, paprika, salt and black pepper to a bowl. Mix well. Then add your chicken pieces to the marinade and mix thoroughly. Refreshing for at least 4 hours or overnight.

Step 2

Add 1 Tbsp oil to a pan; once hot, add your chicken and cook on medium heat until cooked.

Then increase the heat to a high and cook for 30 seconds on each side to get a crispy layer.

Take the chicken off and keep it aside to cool.

Step 3 - Pomegranate Molasses

In a pan, add pomegranate juice, granulated sugar and lemon juice. Place the pan on medium heat and bring it to a boil. Then reduce the heat to medium-low. Let the mixture reduce with a light simmer for 30 minutes, and stir occasionally.

Step 4

After 30 minutes, dip a spoon in; if the mixture coats the spoon, take it off heat. If not, let it reduce for another 3-4 minutes. Take the pan off the heat and let the molasses cool to room temperature.

Step 5 - Muhammara

Preheat the oven to 225°c. In a baking tray, add parchment paper. Place red bell peppers on the tray and place them in the oven once heated. Roast for 25 minutes or till charred. After 25 minutes, take the tray out of the oven. Wrap the bell peppers in foil tightly and let them cool down for 15 minutes.

Step 6

After 15 minutes, take the bell peppers out of the foil, cut them into slices, and deseed the bell peppers. Now, add bell pepper slices, pomegranate molasses, salt, chilli flakes, cumin powder, bread crumbs, walnuts and lemon juice in a blender. Blend into a smooth paste. Then pour into a bowl and garnish with some fresh basil and pomegranates.

Step 7 - Assembly

Take a pita bread and spread 5 Tbsp of Muhammara. Place one serving of chicken garnish with some fresh basil and pomegranates and serve.

Tips

1. Keep marinated chicken in the refrigerator overnight for best results.

2. Char the bell peppers throughout as that is key to the muhammara.

3. You can get store-bought pomegranate molasses. I just like making it at home.

4. Don't overcook your chicken, as it'll become dry. Keep checking regularly.