Type what you have

Ingredients

• ✓ pomegranate syrup
• chicken breast
• salt
• garlic
• olive oil
• apple cider vinegar
• red wine vinegar
• white balsamic vinegar
• lemon juice
• red pepper flake
• allspice
• sumac

Instructions

1. 1 Season chicken breasts with salt. Cut each breast into 3 to 4 pieces. Place in a large bowl; stir in garlic. Add olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper flakes, allspice, sumac, and pomegranate syrup. Mix well with your hands.
2. 2 Cover chicken mixture with plastic wrap, pressing against the surface to remove any air. Refrigerate for at least 4 hours and up to overnight.
3. 3 Preheat an outdoor grill and 2 grill baskets with the cover closed for 10 minutes. Divide chicken evenly between the grill baskets. Grill until golden brown, 10 to 15 minutes per side.

By soulman

Ingredients

• ✓ pomegranate syrup
• ice
• orange liqueur
• white rum
• orange
• sugar

Instructions

1. 1 Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.

By Kasey

Ingredients

• ✓ pomegranate syrup
• vegetable oil
• pita bread
• pomegranate seed
• olive oil
• mint leaf
• parsley
• garlic
• onion
• tomato
• sweet corn kernel
• carrot
• red bell pepper
• cucumber
• radish
• cabbage leaf
• lettuce

Instructions

1. 1 Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
2. 2 Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.

By 3azza