Ingredients

• 2 pound chicken breasts, cut into 1.5-inch cubes
• 3 tablespoon olive oil
• 2 tablespoon pomegranate molasses
• 2 teaspoon ground sumac
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 4 garlic, minced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 red onions, cut into 1-inch wedges
• 2 red bell peppers, cut into 1.5-inch squares
• 0.33 cup tahini
• 2 tablespoon pomegranate juice
• 2 tablespoon lemon juice
• 2 tablespoon water
• 0.5 teaspoon salt
• 0.25 cup pomegranate arils
• 2 tablespoon fresh parsley, chopped
• 4 pita bread

Steps

1. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
2. In a bowl, whisk together olive oil, pomegranate molasses, ground sumac, cumin, smoked paprika, minced garlic, salt, and black pepper until well combined.
3. Add the cubed chicken to the marinade and toss to coat evenly, ensuring all pieces are well covered with the spice mixture.
4. Cover the bowl and refrigerate the chicken for at least 30 minutes, or up to 2 hours for deeper flavor.
5. While the chicken marinates, prepare the tahini sauce: in a small bowl, whisk together tahini, pomegranate juice, lemon juice, water, and salt until smooth and pourable. Set aside.
6. Preheat your grill or grill pan to medium-high heat (about 400°F) for 10 minutes.
7. Remove the chicken from the refrigerator. Thread the marinated chicken pieces onto skewers, alternating with red onion wedges and bell pepper squares, leaving small gaps between pieces for even cooking.
8. Lightly oil the grill grates with a high-heat oil to prevent sticking.
9. Place the filled skewers on the preheated grill and cook for 4 minutes on the first side without moving them.
10. Rotate the skewers 180 degrees (a quarter turn) and cook for another 4 minutes to create cross-hatch grill marks.
11. Flip the skewers to the opposite side and repeat: grill for 4 minutes without moving, then rotate for another 4 minutes.
12. Check that the chicken is cooked through by inserting a meat thermometer into the thickest piece—it should read 165°F (74°C). If not yet done, continue grilling for 2-3 minutes more.
13. Transfer the grilled kabobs to a serving platter.
14. Drizzle the tahini sauce over the hot kabobs in a thin zigzag pattern.
15. Scatter pomegranate arils and fresh chopped parsley over the kabobs as a garnish.
16. Warm the pita bread on the grill for 30 seconds per side, if desired, then serve alongside the kabobs for guests to wrap and enjoy.