Lebanese Grilled Chicken Shawarma

Name: Lebanese Grilled Chicken Shawarma
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2 lb (900 g) boneless, skinless chicken breasts, patted dry; ⅓ cup (80 ml) pomegranate molasses; ¼ cup (60 ml) extra-virgin olive oil; 6 clove (30 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground allspice; ½ tsp (1 g) ground cinnamon; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 tbsp (30 ml) fresh lemon juice

From the MyKitchenBank Kitchen

Tender, flavorful chicken breast marinated in a warming blend of pomegranate molasses, garlic, cumin, and allspice, then grilled to juicy perfection. Serve in warm pita with tahini sauce, fresh tomatoes, and pickled turnips for an authentic Lebanese experience. The marinade's acidity and spices create a complex, slightly tangy crust while keeping the meat moist inside.

Prep: 15 min
Cook: 12 min
Wait: 2 hr
Total: 2 hr 27 min
Makes: 4 servings (8 pieces of grilled chicken)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your grill 15 minutes before cooking to medium-high heat
Pat chicken dry with paper towels before marinating so the marinade adheres better
If marinating longer than 2 hours, cover and refrigerate; remove from fridge 30 minutes before grilling

1
Make the marinade
- In a large bowl, whisk together the pomegranate molasses, olive oil, minced garlic, cumin, allspice, cinnamon, salt, black pepper, and lemon juice until well combined.
- The mixture should be smooth with no lumps of spice.
- Taste and adjust seasoning if needed.
+ Show details− Hide details
Ready when: Marinade is smooth and spices are fully incorporated
Tip: Whisk thoroughly to distribute the ground spices evenly so every piece of chicken gets seasoned equally
2
Marinate the chicken
- Pat the chicken breasts dry with paper towels.
- Place them in the bowl with the marinade and turn to coat all sides evenly.
- If marinating in a bowl, turn occasionally.
- For best flavor, marinate for at least 2 hours at room temperature, or up to 8 hours in the refrigerator.
- If refrigerated, remove from the fridge 30 minutes before grilling to bring to room temperature.
+ Show details− Hide details
Ready when: Chicken is fully submerged and well coated
Tip: At room temperature, 2 hours is sufficient; longer marinating doesn't add much benefit and may make the meat mushy
3
Preheat the grillOven 400°F / 205°C
- About 15 minutes before you plan to grill, preheat your grill to medium-high heat (around 400°F/200°C).
- If using a grill pan indoors, heat it over medium-high heat on the stovetop until it's hot enough that a drop of water sizzles immediately upon contact.
+ Show details− Hide details
Ready when: Grill grates are hot and any water droplets immediately evaporate
Tip: A hot grill prevents sticking and creates a flavorful crust. If your grill is too cool, the chicken will stick and won't brown properly
4
Grill the chickenOven 165°F / 75°C
- Remove chicken from the marinade, letting excess drip back into the bowl (reserve the remaining marinade for basting).
- Place chicken breasts on the grill and cook for 5–6 minutes on the first side without moving them.
- You want dark grill marks to develop.
- Flip the chicken, then grill for another 5–6 minutes on the second side.
- Baste with the reserved marinade during cooking (avoid raw-chicken-contaminated marinades; use only fresh or cooked portions).
- The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest point.
+ Show details− Hide details
Ready when: Internal temperature reads 165°F (74°C) on an instant-read thermometer; juices run clear and meat is no longer pink inside
Tip: Don't flip too early or too often—let each side develop a crust. If the outside is browning too quickly before the inside cooks, move the chicken to a cooler part of the grill
5
Rest the chicken
- Transfer the grilled chicken to a cutting board and let it rest for 3–5 minutes.
- This allows the juices to redistribute, keeping the meat moist when you cut into it.
+ Show details− Hide details
Ready when: Chicken stops steaming and firms slightly
Tip: Even a short rest makes a noticeable difference in juiciness—don't skip this step
6
Slice and serve
- Slice the chicken breasts against the grain into strips about ½ inch (1.25 cm) thick.
- Arrange on a serving platter and drizzle with a little of the reserved marinade if desired.
- Serve warm in pita bread with tahini sauce, diced tomatoes, cucumber, pickled turnips, and fresh parsley.
- The chicken is best served immediately while still warm.
+ Show details− Hide details
Ready when: Chicken is sliced and ready to serve
Tip: Slicing against the grain gives you more tender pieces. If the chicken has cooled, you can warm the slices briefly on the grill or in a warm pan

Good to know

Tips

For indoor cooking, a cast-iron grill pan or regular skillet works well. Heat it thoroughly and cook the chicken the same way—it won't have the dramatic char marks of an outdoor grill, but it will still be delicious.
If your chicken breasts are very thick (over 1 inch), gently pound them to an even thickness of about ¾ inch so they cook through evenly without the exterior burning.
Pomegranate molasses is widely available at Middle Eastern or international markets and online. It's worth keeping on hand for marinades and dressings.
For a complete Lebanese meal, serve with warm pita, tahini sauce, fresh tomatoes, cucumber, pickled turnips, fresh parsley, and lemon wedges. Many families also include a simple tabbouleh or fattoush salad.

Make ahead

Marinate the chicken up to 8 hours ahead and refrigerate. Let it come to room temperature 30 minutes before grilling. You can also grill the chicken several hours ahead, then gently reheat it in a warm skillet or on the grill for 1–2 minutes per side just before serving.

Storage & reheating

Cooked chicken keeps refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat for 2–3 minutes, or wrapped in foil on a warm grill. Marinated raw chicken (not yet grilled) keeps refrigerated for up to 8 hours. Do not freeze cooked shawarma, as the texture becomes dry. Frozen raw marinated chicken is best used within 1 month.

Substitutions

pomegranate molasses → 2 tbsp (30 ml) fresh lemon juice mixed with 2 tbsp (30 ml) tomato paste and 1 tbsp (15 ml) water. Creates a similar tangy-spiced base if pomegranate molasses is unavailable, though the flavor will be slightly less fruity
ground cumin → Ground coriander in equal measure. Gives a slightly citrusy, less earthy note; works well in shawarma but changes the spice profile
ground allspice → ½ tsp ground cloves mixed with ½ tsp ground nutmeg. Provides a warm, slightly sweeter spice blend similar to allspice
extra-virgin olive oil → Neutral oil such as vegetable or grapeseed oil. Works for marinating but loses the fruity, slightly bitter notes that olive oil adds to the dish