Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt

By mirandavoegeli

Recipes + Menus | recipes

Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt
Ana Sortun, chef-owner of Oleana in Cambridge, Massachusetts, is known for her modern interpretation of Middle Eastern and Turkish cuisine. When it comes to chicken breasts, she seeks out local, organic birds and chooses a flavorful spice rub. One of her favorite seasonings is baharat, a Middle Eastern spice mixture that includes cumin, oregano, and dried mint. Here, she pairs chicken skewers with a cooling yogurt sauce and a colorful pomegranate and pistachio relish.

4 servings

PREP TIME:

35 minutes

TOTAL TIME:

1 hour 35 minutes

Recipe by Ana Sortun

Photograph by José Picayo

January 2011

Ingredients

• 3 1/2 tablespoons fresh lemon juice
• 1 tablespoon Baharat Seasoning (click for recipe)
• 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 (click for recipe)
• 4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
• Warm pita breads

Details

Servings 4
Cooking time 95mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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.

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.

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.

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