ciao! cooks
Shish Tawouk
Muhammara brings its hint of heat
and a little zing (from the sumac)
to chicken.
INGREDIENTS
1 1/2 lbs boneless, skinless
chicken breasts
1 Tbsp garlic, minced
3 Tbsp fresh lemon juice
3 Tbsp extra virgin olive oil
2 Tbsp Greek yogurt
2 Tbsp tomato paste
1 Tbsp paprika
1/2 Tbsp muhammara paste
1 tsp salt
1/2 tsp black pepper
METHOD
1. Preheat grill to medium heat.
2. Cut chicken breasts into
1-inch cubes, and place in a
large bowl. Add all ingredients,
and mix to combine. Marinate
chicken for at least 3 hours.
3. Skewer chicken, dividing
equally among fi ve skewers.
Place chicken on grill and cook
for 8 min, turning over every 2
min to grill all sides.
4.Serve warm with rice,
hummus or garlic sauce and saj
bread.
Yield 5 servings
Za'atar
1 Tbsp thyme, crushed
1 Tbsp oregano, crushed
1 Tbsp cumin
1 Tbsp coriander
1 Tbsp sesame seeds, toasted
1 Tbsp sumac
1/2 tsp salt
METHOD
1. Combine all ingredients and
store in an airtight container at
room temperature.
Muhammara
2 red bell peppers, roasted
4 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1/4 lb walnuts, toasted
1 clove garlic, chopped
2 1/2 Tbsp tomato paste
3/4 cup bread crumbs
2 Tbsp pomegranate molasses
1 tsp red pepper fl akes,
coarsely ground
1 tsp sugar
1 tsp sumac
salt and pepper, to taste
METHOD
1. Combine peppers, olive oil,
lemon juice, walnuts, garlic,
tomato paste, pomegranate
molasses, red pepper fl akes,
sugar, sumac and salt in a food
processor.
2. Process until smooth. Add
bread crumbs, pulsing until
combined. For a thicker paste,
add more bread crumbs. For a
thinner paste, add more olive oil
3. Transfer to a bowl and drizzle
with more olive oil. Serve with
saj or pita.
ciao! / aug/sep / two thousand eighteen
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