Pomegranate-Glazed Chicken Shawarma with Pickled Onions

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chicken breast marinated in pomegranate molasses and spices, grilled to juicy perfection, served with tangy pickled onions for a vibrant Middle Eastern feast. This Middle Eastern-inspired grilling recipe, ready in about 55 minutes, pairs chicken breast, pomegranate molasses, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 395 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 10 min Serves 2 Middle Eastern cuisine 395 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb chicken breast
2 tbsp pomegranate molasses
1 lemon
1 tsp ground cumin
1 tsp ground coriander
1/2 cup red onion
1/4 cup white vinegar
1 tbsp granulated sugar
2 tbsp fresh cilantro

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Slice chicken breast into 1/2-inch thick strips. In a bowl, combine 2 tbsp pomegranate molasses, zest and juice of 1 lemon, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tbsp water. Add chicken strips, toss to coat, and marinate for 30 minutes.
Step 2: Thinly slice 1/2 cup red onion. In a small bowl, mix 1/4 cup white vinegar, 1 tbsp granulated sugar, and 1/2 cup water. Add onions and soak for 15 minutes to pickle.
Step 3: Preheat grill to medium-high (400°F). Thread marinated chicken strips onto skewers. Grill for 8-10 minutes, turning every 2-3 minutes, until chicken is cooked through and slightly charred.
Step 4: Discard pickling liquid, pat onions dry, and serve chicken with fresh cilantro and pickled onions. Drizzle any remaining marinade over the top for extra flavor.