Pomegranate-Glazed Chicken & Vegetable Kabobs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Chicken and seasonal vegetables coated in a sweet-tart pomegranate molasses glaze, charred on the grill for a festive summer dinner with a bright, jewel-toned finish. This middle eastern-inspired grilling ready in about 47 minutes pairs tablespoons pomegranate molasses, tablespoons olive oil, pomegranate seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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.

★ 4.0 (8 ratings) Prep: 35 min Cook: 12 min Serves 4 Middle Eastern cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Whisk together 3 tablespoons pomegranate molasses, 2 tablespoons olive oil, 1/2 tablespoon lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl.
  2. Step 2: Add 500 grams chicken breast cubes to the glaze, stirring to coat completely. Marinate for 30 minutes at room temperature.
  3. Step 3: Thread 500 grams marinated chicken cubes, 1 medium red onion cut into 1-inch wedges, and 1 medium zucchini cut into 1/2-inch thick rounds onto skewers, alternating vegetables and chicken.
  4. Step 4: Preheat grill to medium-high (400°F). Place skewers on grill, turning every 3 minutes, until chicken is cooked through (165°F) and vegetables are tender with light char, about 10-12 minutes total.
  5. Step 5: Remove from grill and immediately sprinkle with 1/4 cup pomegranate seeds. Serve hot with extra pomegranate molasses drizzled over the top for a glossy finish.

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Frequently asked questions

How long does Pomegranate-Glazed Chicken & Vegetable Kabobs take to make?

Total time is about 47 minutes (35 min prep + 12 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 & Vegetable Kabobs?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Pomegranate-Glazed Chicken & Vegetable Kabobs?

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 & Vegetable Kabobs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 & Vegetable Kabobs?

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.

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