Photo of Pomegranate chicken kebabs with bulgur wheat salad by WW

Pomegranate chicken kebabs with bulgur wheat salad

2 - 9
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Sweet, sticky and sharp, pomegranate molasses makes an ideal marinade for chicken kebabs. Adding fresh pomegranate seeds too gives a lovely colour pop, plus oodles of vitamins


Bulgur wheat, dry

250 g

Chicken breast, skinless, raw

460 g, diced

Calorie controlled cooking spray

4 spray(s)

Ground Cumin

1 teaspoons, level


1 teaspoons, level

Ground Cinnamon

½ teaspoons, level


1 medium, cubed

Pomegranate Molasses

2 tablespoons

Dried Apricots

25 g, chopped


25 g, flaked


150 g

Mint, Fresh

1 tablespoons, chopped


  1. Cook the bulgur wheat according to pack instructions and set aside. Soak 8 wooden skewers in water for 30 minutes so they don’t burn when grilled.
  2. Put the chicken in a bowl, mist with cooking spray and toss in the spices. Thread onto the skewers, alternating with the aubergine.
  3. Preheat the grill to high. Mix the molasses with 1 tbsp water and brush over the kebabs. Grill for 8-10 minutes, turning regularly and basting with any remaining glaze until the chicken is cooked through and the aubergine soft.
  4. Combine the cooked bulgur wheat with the apricots, almonds and pomegranate. Transfer to a serving platter, top with the kebabs and serve garnished with the mint.