Pomegranate-Glazed Chicken Shawarma with Pickled Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Pomegranate-Glazed Chicken Shawarma with Pickled Onions take to make?

Total time is about 55 minutes (45 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pomegranate-Glazed Chicken Shawarma with Pickled Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Pomegranate-Glazed Chicken Shawarma with Pickled Onions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pomegranate-Glazed Chicken Shawarma with Pickled Onions for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pomegranate-Glazed Chicken Shawarma with Pickled Onions?

Middle Eastern grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes