9 Chicken Breast Fillets
1 cup Pomegrante Molasses
1/4 cup Vegetable Oil
3 Lemons
1 cup Yoghurt
1/4 cup Dried Oregano
2 tablespoons Sumac
1 tablespoon Chilli Powder
1 tablespoon Paprika
1 tablespoon Salt

Chicken Shawarma

Assyrian Dishes © ALL RIGHTS RESERVED. 


  • Squeeze the juice of the lemons
  • ​In a large bowl add the vegetable oil, pomegranate molasses,
  • ​​Add the lemon juice, vegetable oil, pomegranate molasses, yoghurt,sumac, chilli powder, salt, paprika & oregano
  • Whisk all together 
  • Slice the breast fillets in half and place in the marinade
  • Mix all together
  • Cover in plastic rap & refrigerate to marinate for at least 1 hour
  • Preheat the oven 450F or 225C
  • Using a 30cm bamboo skewer, place 1/2 and onion at the end of the skewer
  • ​Place each fillet through the skewer
  • Continue to add in every direction
  • Place the other 1/2 of the onion on top
  • ​Secure all corners with metal skewers through the onion
  • Place on the bottom shelf of the oven & check regularly 
  • Cook for 40 minutes - 1 hour
  • Slice & SERVE!