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Charred Chicken Kebabs with Sticky Pomegranate Sumac Onion Relish & Pistachio

Recipe by Melie’s Kitchen

Chicken Kebabs


650g free-range chicken thighs, diced into 3cm chunks
2 tsp ground cumin
1 tsp each ground coriander, sumac, turmeric & caster sugar
½ tsp each cinnamon & ground cardamom
1 Tbsp olive oil

Pomegranate Sumac Onion Relish


2 medium brown onions, thinly sliced
2 cloves garlic, minced
1 tsp sumac
½ cup chicken stock
2 Tbsp pomegranate molasses
1 Tbsp brown sugar

To Serve:

¼ cup pomegranate arils
¼ cup roasted pistachios, finely chopped
1 Tbsp finely chopped chives & fresh dill, to garnish


Dice chicken into 3cm chunks and add to a bowl, along with the spices and olive oil. Toss together until
chicken is well coated. Cover and set aside in the fridge to marinate for 1-2 hours. Meanwhile, make the
onion relish. Once chicken is marinated, season chicken with 1 tsp flaky sea salt and toss together. Thread chicken onto 4 skewers (make sure you soak the skewers first so they don’t burn). Thread the chicken onto the skewers tightly. Set aside until ready to cook.

Heat 2 Tbsp olive oil in a medium pot on medium heat. Add onion and season with ½ tsp flaky salt.
Cook for about 15 minutes, stirring often, until onion is soft & just starting to caramelise. Add garlic and
sumac and cook for a further 1 minute, until fragrant. Add chicken stock, stir and bring to a simmer.
Simmer for a further 5 minutes, until the stock has almost evaporated. Add the pomegranate molasses
and brown sugar and cook for a further 2-3 minutes, until sticky and jammy. Season to taste with salt
and set aside to serve.

Fire up your BBQ on high. Drizzle chicken with some olive oil and BBQ for about 15 minutes, turning
often, until cooked through and lightly charred.

Serve chicken skewers topped with the onion relish, pomegranate arils, pistachio, chives and dill.
Drizzle over some EVOO to finish.


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