⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

🍽 Ingredients

• 1 pound Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice
• 1 clove Minced garlic
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 1/2 teaspoon Cumin
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/2 cup Pomegranate arils
• 2 tablespoons Honey
• 1 tablespoon Balsamic vinegar
• 1 teaspoon Orange zest

📖 Instructions

1. First things first, let's prep the chicken. Cut the chicken breasts into 1-inch cubes. I like to use boneless, skinless breasts – they're so easy to work with! But if you're feeling adventurous, bone-in thighs would also be great. Just be sure to adjust the cooking time if you opt for bone-in pieces. Remember, smaller pieces cook faster than large ones!
2. Next, make the marinade. In a large bowl, whisk together the olive oil, lemon juice, garlic, onion powder, paprika, cumin, salt, and pepper. This is where the magic happens, so don't skimp on the spices! I'm kinda obsessed with paprika, so I sometimes add a bit extra.
3. Add the cubed chicken to the bowl and toss everything together to ensure each piece is fully coated in that delicious marinade. Give it a good mix; you want to make sure everything is coated nicely. Then cover the bowl and let it sit at room temperature for at least 30 minutes (or longer, up to 24 hours, in the fridge. See? That wasn't so hard was it! If you do marinate for a while, be sure to take it out of the fridge at least half an hour before grilling.)
4. Now, let's tackle the pomegranate glaze. In a small saucepan, combine the pomegranate arils, honey, balsamic vinegar, and orange zest. Bring this to a simmer over medium heat, stirring occasionally, until the mixture has thickened slightly and the pomegranate arils have softened a bit, this will take about 10-15 minutes. If your sauce becomes too thick, you can add a splash of water to thin it out. It's all about experimentation!
5. While the glaze simmers, let's assemble the kebabs. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking. Don't overfill the skewers; otherwise, the chicken might not cook properly. If you're using bamboo skewers, make sure you soak them in water for 30 minutes before using them to prevent them from burning on the grill!
6. Preheat your grill or grill pan to medium-high heat. Once hot, carefully place the kebabs on the grill, and cook for about 4-6 minutes per side, or until the chicken is fully cooked and the juices run clear. Remember to turn the kebabs every now and then for even browning, and to use tongs, never your bare hands!
7. Once the chicken is cooked through, remove the kebabs from the grill and let them rest for a couple of minutes. Then generously brush the kebabs with the pomegranate glaze. It looks beautiful and tastes fantastic. Trust me, you won't regret it!
8. Serve immediately and enjoy! These kebabs are amazing on their own, but they're also great served with rice, couscous, or a fresh salad. Add some lemon wedges for extra zing! And there you have it – perfectly grilled chicken shish kebabs with a tangy pomegranate glaze! Pat yourself on the back, you deserve it!

📝 Notes

• For extra flavor, add a pinch of cayenne pepper to the marinade.
• If using bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
• Adjust cooking times depending on the size of your chicken pieces and your grill's heat.
• Serve with your favorite sides, like rice, couscous, or a fresh salad!