Turkish Spiced Chicken Kebabs With Pomegranate Relish and Tahini

Submitted by Queen Dana

"Recipe by Ana Sortun. From Bon Appetit Jan 2011."

 

• Ready In: 1hr 35mins
• Ingredients: 16
• Serves: 4

ingredients

• Tahini Yogurt

• 3 1⁄2 tablespoons fresh lemon juice
• 1 tablespoon baharat seasoning
• 1 large garlic clove, pressed
• 1⁄2 cup plain whole-milk Greek yogurt
• 1⁄4 cup tahini

• Pomegranate Relish

• 1 1⁄4 cups pomegranate seeds
• 2⁄3 cup pistachios, coarsely chopped, shelled unsalted natural
• 1⁄3 cup fresh Italian parsley, coarsely chopped
• 2 1⁄2 tablespoons olive oil
• 2 1⁄2 teaspoons fresh lemon juice

• Chicken

• 1⁄2 cup coarsely grated onion
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 teaspoons baharat seasoning
• 4 boneless skinless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces

• Serve with

• warm pita bread

directions

1. tahini yogurt.
2. 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.
3. pomegranate relish.
4. 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.
5. chicken.
6. 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.
7. 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.