Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt

By keenan

by Sarah Dickerman

Ingredients

• 3 1/2 tablespoons fresh lemon juice
• 1 tablespoon Baharat Seasoning
• 1 large garlic clove, pressed
• 1/2 cup plain whole-milk Greek-style yogurt
• 1/4 cup tahini (sesame seed paste)
• 1 1/4 cups pomegranate seeds
• 2/3 cup shelled unsalted natural pistachios, coarsely chopped
• 1/3 cup coarsely chopped fresh Italian parsley
• 2 1/2 tablespoons olive oil
• 2 1/2 teaspoons fresh lemon juice
• 1/2 cup coarsely grated onion
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 teaspoons Baharat Seasoning
• 4 3 boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
• Warm pita breads
• 4 10- to 12-inch-long to 12-inch-long metal skewers

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

For tahini yogurt: Combine lemon juice, Baharat Seasoning, and garlic in medium bowl; stir to blend. Let stand 5 minutes. Whisk in yogurt and tahini. Season tahini yogurt to taste with salt. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.

For pomegranate relish: Mix all ingredients in medium bowl. Season to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

For chicken: Whisk first 4 ingredients in large bowl. Add chicken. Sprinkle with salt and pepper. Marinate at room temperature at least 1 hour and up to 2 hours.

Preheat broiler. Thread 6 chicken pieces onto each skewer. Sprinkle with salt and pepper. Place on small rimmed baking sheet. Broil chicken until cooked through, 5 to 6 minutes per side. Arrange kebabs on platter. Serve with tahini yogurt, pomegranate relish, and warm pita breads.