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.
Kerstin
I love all the layers of flavor in the marinade and skewers are so perfect for summer!
Devaki
Dear 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
bunkycooks
I 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!
Kay
This looks and sounds wonderful!
Cherine
I 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!
5am Foodie
Hi 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.
penny aka jeroxie
I am with you with the condiments. I have so much different ones. I have to clear my pantry to make room for new ones.
steph
I love chicken and pomegranate - never thought to combine the flavors. It looks delicious!
marla {family fresh cooking}
So many excellent flavors here. Perfect for Summer grill parties and Father's Day this weekend 🙂
Cookin' Canuck
Thanks 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.