It is as though our pantry and fridge are a circus side show. Several of my friends and family members have been known to spend inordinate amounts of time perusing my supply of condiments and spices. “What’s this one for?” “How the heck do you use this one?” I admit that I may have a condiment compulsion. With bottles of flavored vinegars, containers of Indian spices, and bags of esoteric flours, my pantry shelves runneth over. Because I can not seem to help myself, I introduced a new guest to the party a couple of months ago. Pomegranate molasses. This thick syrup, with its sweet and tart flavor, is an essential ingredient in Middle Eastern cooking. While it can be easily made at home by simmering a mixture of pomegranate juice, sugar, and lemon juice, a bottled version can be found in many specialty stores and Middle Eastern markets (see the bottom of the post for online resources). If you are looking for an original, tasty recipe to feed the dad in your life this Father’s Day, this may be the one.
This fruity molasses can be drizzled over ice cream, fashioned into an unusual vinaigrette, or mixed into a refreshing summer drink. In this recipe, it is mixed with a variety of spices – cumin, coriander, cloves, and cinnamon – to make a provocatively flavored marinade for pieces of skinless, boneless chicken breast. To make the kebabs, the chicken is threaded onto skewers with red bell pepper and grilled. This is a quick and easy meal that is bound to justify the overflow in my kitchen cupboards. That is my story and I am sticking to it.
In a large bowl, whisk together 2/3 cup olive oil, 1/4 cup pomegranate molasses, 2 crushed garlic cloves, 1 teaspoon ground coriander, 3/4 teaspoon ground cumin, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
Cut 1 3/4 pounds boneless, skinless chicken breasts into 1-inch cubes. Add the chicken pieces to the bowl and toss well until coated with the marinade. Cover and refrigerate for 1 to 5 hours. During the last hour, place 8 long wooden skewers into a dish filled with warm water. Pre-soaking the skewers will stop them from burning on the barbecue. Alternatively, use metal skewers.
Spray the grill and preheat to medium-high heat.
Cut one large red bell pepper into 1-inch pieces. Place in small bowl and toss with 1 teaspoon olive oil.
Thread the chicken and red bell pepper pieces onto the skewers. (If using metal skewers, this step can be completed 2 hours ahead of cooking. Cover and refrigerate.)
Place the skewers on the grill and cook until the chicken is just cooked through, about 2 minutes per side. Take care not to overcook the chicken.
Arrange on a platter and serve.
Other chicken kebab recipes:
Bitchin’ Camero’s Moroccan Chicken Kebabs
Kalyn’s Kitchen’s Grilled Chicken Sanpete Kabobs
Choosy Beggars’ Thai Red Curry Chicken Kebabs on Lemongrass Skewers
Rasa Malaysia’s Kabab Koobideh Recipe
Noble Pig’s Chicken, Nectarine & Red Onion Kebabs
Chicken Kebabs with Pomegranate-Spice Marinade
2/3 cup olive oil
1/4 cup pomegranate molasses
2 garlic cloves, crushed
1 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 3/4 lb. skinless, boneless chicken breasts, cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch pieces
1 tsp olive oil
In a large bowl, whisk together olive oil, pomegranate molasses, garlic cloves, coriander, cumin, cloves, cinnamon, cayenne pepper, salt, and black pepper. Add the chicken pieces to the bowl and toss well until coated with the marinade. Cover and refrigerate for 1 to 5 hours. During the last hour, place 8 long wooden skewers into a dish filled with warm water. Pre-soaking the skewers will stop them from burning on the barbecue. Alternatively, use metal skewers.
Spray the grill and preheat to medium-high heat.
Place red bell pepper in a small bowl and toss with 1 teaspoon olive oil.
Thread the chicken and red bell pepper pieces onto the skewers. (If using metal skewers, this step can be completed 2 hours ahead of cooking. Cover and refrigerate.)
Place the skewers on the grill and cook until the chicken is just cooked through, about 2 minutes per side. Take care not to overcook the chicken. Arrange on a platter and serve.
Serves 4.
Online resources for pomegranate molasses:
The Great American Spice Company
The Spice House
citronetvanille says
Jun 18, 2010 at 4:21 amLovely marinade, pomegranate adds a very unique touch and flavor, that reminds me of all the pomegranate juice I used to drink in Tel Aviv! It is indeed very Mediterranean, and those kebabs must be incredibly flavorful! makes me hungry!
Lydia (The Perfect Pantry) says
Jun 18, 2010 at 11:10 amI'm so lucky to have a Lebanese market up the block from my house in Boston, so pomegranate molasses has been a pantry staple for years. These kebabs look delicious and I have everything on hand to make them this weekend.
Kalyn says
Jun 18, 2010 at 11:30 amWow, I think you're definitely on a roll!
Emily Malloy (Ziegler) says
Jun 18, 2010 at 1:05 pmTell ya what, missy, you never cease to amaze me!!
Jan from the Sushi Bar says
Jun 18, 2010 at 2:37 pmI, too, have a pantry/spice cabinet full of arcane ingredients – but not this.
Oh, but I'm getting (or making!) some. This dish looks marvelous, and right up my husband's alley. He adores anything pomegranate.
pegasuslegend says
Jun 18, 2010 at 2:56 pmwow these kabobs are so rich in flavor and color a perfect outing anywhere with these…I would love to have them at a picnic with my boys who are diffinitely up for this one sounds fabulous~!
Cristie says
Jun 18, 2010 at 3:00 pmDara, this really sounds wonderful, and it's so beautiful.
A SPICY PERSPECTIVE says
Jun 18, 2010 at 4:52 pmThis looks incredible! I happen to have a bottle of pom molasses in my pantry that I only use for dressings. Now, I've been inspired to consider its possibilities!
Megan Carroll says
Jun 18, 2010 at 5:02 pmso nice… and probably great as a bring with for a bbq.
Belinda @zomppa says
Jun 18, 2010 at 5:24 pmThat sweet tart is so good – fabulous marinade!
Cookin' Canuck says
Jun 18, 2010 at 5:58 pmThanks to each of you for your comments.
Citronetvanille, I was so thrilled by the flavor of these kebabs. Pomegranate really adds an unusual sweet-tart taste.
Lydia, I'm going to have to look around your site for more pomegranate molasses recipes.
Kalyn, LOL – thank you.
Claudia & Megan – Yes, these would make a great addition to any picnic or barbecue.
Emily, Cristie & Belinda – thank you.
Jan, you sounds like me. This was definitely a great addition to my heaps of condiments.
Spicy Perspective – I am looking forward to experimenting more with this.
marla {family fresh cooking} says
Jun 18, 2010 at 8:04 pmSo many excellent flavors here. Perfect for Summer grill parties and Father's Day this weekend 🙂
steph says
Jun 18, 2010 at 8:43 pmI love chicken and pomegranate – never thought to combine the flavors. It looks delicious!
penny aka jeroxie says
Jun 18, 2010 at 11:07 pmI am with you with the condiments. I have so much different ones. I have to clear my pantry to make room for new ones.
5am Foodie says
Jun 19, 2010 at 8:28 amHi Dara. I'm also a displaced Vancouverite – I live in Oxford, UK. This recipe looks great and I will have to try it. I'm a caterer and often do Middle Eastern menus as they are so great for sharing. Thanks for the inspiration.
Cherine says
Jun 19, 2010 at 10:39 amI LOVE your marinade. I bet the pomegranate molasses gives a great texture and flavor to the kabobs! I will be definitely trying it soon!! thanks for sharing!
Kay says
Jun 19, 2010 at 3:20 pmThis looks and sounds wonderful!
bunkycooks says
Jun 19, 2010 at 7:02 pmI have some of this pomegranate molasses as well and now I have another use for it! I also tend to get a little carried away with buying herbs and specialty foods. So many of these things end up with only one use. At least I am in good company!
Devaki says
Jun 19, 2010 at 7:45 pmDear Dara – These kababs look amazing and THANKS for sharing on how to make pomegranate molasses at home.
I have often substituted with sumac but thanks to you, not anymore!
I am enjoying the amazing grill worthy foods you are coming up with this summer. BTW, the color contrast of the chicken with the red peppers is fabulous as well 🙂
Superlative use of spices and flavors 🙂
Ciao, Devaki @ weavvethousandflavors
Kerstin says
Jun 19, 2010 at 9:01 pmI love all the layers of flavor in the marinade and skewers are so perfect for summer!
Jamie says
Jun 20, 2010 at 8:34 amI am so sorry to say that I do not have an outdoor grill but I do have a jar of pomegranite molasses! Yay! I will be making this marinade. It looks delicious!
baking.serendipity says
Jun 21, 2010 at 2:53 amChicken and pomegranate sounds like such a great combination for these kabobs!
DessertForTwo says
Jun 21, 2010 at 4:39 pmI had a bottle of pom molasses in my cabinet (I use it as a topping for oatmeal and ice cream), and I jumped at the opportunity to make these. They were DELICIOUS! For me, the ground coriander is what made the flavors sing. Thanks for a great grill recipe! It's going in the files for sure 🙂
Rosemary says
Jun 22, 2010 at 1:59 pmI think I can smell this!
Emily Malloy (Ziegler) says
Jun 22, 2010 at 5:37 pmOH MY GOSH!!! Congratulations to the feature on Tasty Kitchen!!!
How exciting is that?! You are quite deserving!
Maria says
Jun 23, 2010 at 1:50 pmCongrats on your feature! Love this marinade!
Jenny says
Jun 23, 2010 at 3:29 pmAwesome Dara!! Congrats on Tasty Kitchen 🙂 This recipe looks to die for!!
Tracy says
Jun 23, 2010 at 4:44 pmThese look like they are just dripping with summer flavor! Love them!
Michelle @ Brown Eyed Baker says
Jun 23, 2010 at 9:06 pmOooh delicious kebabs for summer!
Fuji Mama says
Jun 24, 2010 at 2:59 amSpiceaholics unite!! Woot! Mmmmm, I love pomegranate molasses, but have only ever had it on ice cream. I'm dying to make these kebabs now!
ivoryhut says
Jun 25, 2010 at 4:28 pmThis looks all kinds of delicious. The pomegranate molasses are a wonderful touch. Inspired!
Mother Rimmy says
Jul 25, 2010 at 3:17 pmAnother must try from your kitchen! Fantastic combination of spices and love the pomegranate molasses!
Crumpeats says
Mar 22, 2011 at 3:47 amThis looks lovely- think I’m going to give it a go! Thank you for sharing. Hannah.