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Chicken Shawarma with Muhammara Sauce

Chicken Shawarma with Muhammara Sauce

Chicken Shawarma with Muhammara Sauce

Delicious Chicken Shawarma with Muhammara Sauce.

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 10 Hours, 20 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 8-1 1/2 cup servings


Chicken Shawrama:

Muhammara Sauce:

  • 2 large red bell peppers
  • 2 cloves garlic
  • ¼ c. walnuts
  • ¼ c. extra virgin olive oil
  • ½ c. panko bread crumbs
  • 2 tbsp. pomegranate molasses (OR 1 tablespoon full flavor molasses plus 1 tablespoon pomegranate juice)
  • 2 tsp. Paprika
  • 1 tsp. Ground Cumin Seed
  • ½ tsp. Fine Grind Black Pepper


  1. 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.
  2. Remove from refrigerator. Grill over direct heat, 16 to 20 minutes, turning once, until chicken is at least 165°F.
  3. 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.
  4. Serve Chicken Shawarma with Muhammara Sauce and Tabbouleh.