Chicken Kebabs with Pomegranate-Spice Marinade

In this Middle eastern-inspired chicken kebabs, tender chicken cubes are marinated in a pomegranate molasses and spice mixture, then cooked on a hot grill. Serve with couscous and grilled veggies.

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.

How to make chicken kebabs with pomegranate-spice marinade:

In a large bowl, whisk together ⅔ cup olive oil, ¼ cup pomegranate molasses, 2 crushed garlic cloves, 1 teaspoon ground coriander, ¾ teaspoon ground cumin, ½ teaspoon ground cloves, ½ teaspoon ground cinnamon, ¼ teaspoon cayenne pepper, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper.

Cut 1 ¾ 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:

Grilled Paprika Yogurt Kabobs
Tandoori Grilled Chicken Kabobs
Greek Grilled Shrimp Kabobs with Tomatoes

Chicken Kebabs with Pomegranate-Spice Marinade

⅔ cup olive oil
¼ cup pomegranate molasses
2 garlic cloves, crushed
1 teaspoon ground coriander
¾ teaspoon ground cumin
½ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 ¾ lb. skinless, boneless chicken breasts, cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch pieces
1 teaspoon 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.

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