Chicken Kebabs with Pomegranate-Spice Marinade

In a large bowl, whisk together 2/3 cup olive oil, pomegranate molasses, garlic cloves, coriander, cumin, cloves, cinnamon, cayenne pepper, salt, and black pepper. Add the chicken pieces to the bowl and toss well until coated with the marinade. Cover and refrigerate for 1 to 5 hours. During the last hour, place 8 long wooden skewers into a dish filled with warm water. Pre-soaking the skewers will stop them from burning on the barbecue. Alternatively, use metal skewers.

Spray the grill and preheat to medium-high heat.

Place red bell pepper in a small bowl and toss with remaining 1 teaspoon olive oil.

Thread the chicken and red bell pepper pieces onto the skewers. (If using metal skewers, this step can be completed 2 hours ahead of cooking. Cover and refrigerate.)

Place the skewers on the grill and cook until the chicken is just cooked through, about 2 minutes per side. Take care not to overcook the chicken. Arrange on a platter and serve.