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
â…” 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.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Crumpeats
This looks lovely- think I'm going to give it a go! Thank you for sharing. Hannah.
Mother Rimmy
Another must try from your kitchen! Fantastic combination of spices and love the pomegranate molasses!
ivoryhut
This looks all kinds of delicious. The pomegranate molasses are a wonderful touch. Inspired!
Fuji Mama
Spiceaholics unite!! Woot! Mmmmm, I love pomegranate molasses, but have only ever had it on ice cream. I'm dying to make these kebabs now!
Michelle @ Brown Eyed Baker
Oooh delicious kebabs for summer!
Tracy
These look like they are just dripping with summer flavor! Love them!
Jenny
Awesome Dara!! Congrats on Tasty Kitchen 🙂 This recipe looks to die for!!
Maria
Congrats on your feature! Love this marinade!
Emily Malloy (Ziegler)
OH MY GOSH!!! Congratulations to the feature on Tasty Kitchen!!!
How exciting is that?! You are quite deserving!
Rosemary
I think I can smell this!
DessertForTwo
I 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 🙂
baking.serendipity
Chicken and pomegranate sounds like such a great combination for these kabobs!
Jamie
I 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!