Pomegranate Date Glazed Chicken Skewers image

Pomegranate Date Glazed Chicken Skewers

There’s nothing quite like a tasty chicken skewer hot off the BBQ. Tender chicken is the perfect starting point for a delicious blend of pomegranate, dates and spices, plus a surprising touch of Canada’s pride, pure maple syrup. Be the halal hero of the grill tonight!

  • Yield: 10 – 12 skewers
  • Prep Time: 2 hours 25 minutes
  • Cook Time: 10 to 12 minutes

Chef’s Tips

    • Soak skewers for at least 30 minutes before threading on the chicken meat to prevent skewers from burning
    • If desired, save about 1/3 cup (80 ml) of the marinade before adding chicken and use it to baste skewers while they are being grilled, or serve it on the side for dipping
    • Pound chicken breasts into an even thickness for even cooking
    • To grease the grill, dip a tightly rolled up paper towel in a small amount of vegetable oil. Using a pair of tongs carefully rub grill with the oiled paper towel


        • 2 1/4 lbs (1022 g) Sargent Farms boneless skinless chicken breasts or tenders, cut into 1 inch wide, 3 inch long strips

For the marinade:

        • 1/4 cup (60 ml) pomegranate molasses
        • 3 (34 g) pitted large dates, roughly chopped
        • 3 tbsp (45 ml) hot water
        • 3 tbsp (45 ml) vegetable oil or olive oil
        • 3 tbsp (45 ml) halal soy sauce or tamari sauce
        • 2 tbsp (30 ml) pure maple syrup
        • 1 tbsp (15 ml) fresh lemon juice
        • 2 tsp (2 cloves) minced garlic
        • 2 tsp (2 g) lemon zest, finely grated
        • 1/2 tsp (3 g) salt
        • 1/2 tsp (2 g) dried thyme
        • 1/4 tsp (1 g) cayenne pepper
        • 1/4 tsp (1 g) paprika

For the garnish:

        • pomegranate seeds


        1. Place the strips of Sargent Farms boneless-skinless chicken breasts or chicken tenders in a large dish or bowl.
        2. Soak the roughly chopped dates in the hot water, until dates are soft and water has cooled.
        3. In a food processor or blender fitted with a metal blade, process the dates and the water until paste-like. Add in the pomegranate molasses, oil, soy sauce or tamari sauce, pure maple syrup, lemon juice, garlic, lemon zest, salt, thyme, cayenne, and paprika. Pulse several times until the mixture is thoroughly combined.
        4. If desired, reserve some of the sauce (1/4 cup/60 ml to 1/3 cup/80 ml) if using to baste or as a dipping sauce. Pour the remaining pomegranate/date mixture over the chicken, and rub sauce into the pieces. Cover dish with plastic wrap and place into the fridge to marinate; leave for at least 2 hours.
        5. Preheat the barbecue to medium-high heat.
        6. Thread the marinated chicken strips onto the soaked skewers.
        7. Lightly grease hot grill with vegetable oil. Place skewers onto the grill, evenly spaced apart. Cover grill. Turn skewers halfway through the grilling process. If desired, baste the cooked side of the chicken when flipped. Cook for a total of 10 to 12 minutes, or until chicken is cooked through and juices run clear when pierced.
        8. Arrange skewers on a platter, and sprinkle with pomegranate seeds.
Back to blog