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Chicken Kabobs with almond-Pomegranate Sauce



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4 1/2 cups fresh lemon juice
1 cup 2 tbsp. honey
1/3 cup dried pomegranate seeds (anardana), ground
1/3 cup ground cumin
5 tbsp. 1 tsp. ground ginger, divided
5 tbsp. sweet paprika
2 tbsp. 1 tsp. cayenne, divided
2 tbsp. olive oil
2 tbsp. parsley, freshly chopped
2 lb. chicken thighs, boneless and skinless (about 4 oz.)
1 1/2 cups sliced almonds, plus extra for garnish (about 6 oz.)
3/4 cup pomegranate juice
1 tbsp. pomegranate molasses
2 cloves garlic
2 tsp. cilantro, freshly chopped  
1 tsp. lemon zest
1 tsp. coriander, ground
1 tsp. fresh pomegranate seeds
1 pinch saffron


  1. 1
    Whisk together the lemon juice, honey, ground pomegranate seeds, cumin, 5 tbsp. ginger, paprika, 2 tbsp. cayenne, oil, and parsley. Pour it over the chicken and marinate for 3 hours. Do not over marinate, or the chicken will fall apart. Remove the chicken from the marinade, but reserve the marinade. Cut the chicken into 1 1/2 oz. cubes and thread skewers with 4 cubes each. Grill over medium heat until well marked and cooked through, basting with the reserved marinade in the first 5 minutes of grilling only (to avoid contamination).
  2. 2
    In a food processor, finely grind together the almonds, pomegranate juice, molasses, garlic, cilantro, zest, coriander, 1 tsp. ginger, 1 tsp. cayenne, seeds, and saffron. Taste and adjust the seasoning and texture as needed. Serve 4 cubes per plate, garnished with 2 tbsp. Almond-Pomegranate Sauce, chopped fresh cilantro or parsley, and toasted sliced almonds.

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cuisines European, Other European
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