Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt
Succulent chicken kebabs marinated in Middle Eastern spices, served with a vibrant pomegranate relish and creamy tahini yogurt sauce. This flavorful dish combines tender chicken with the sweet-tart crunch of pomegranate seeds and rich nuttiness of pistachios.
Ingredients
- •3½ tablespoons fresh lemon juice
- •1 tablespoon Baharat Seasoning
- •1 clove garlic
- •½ cup plain whole-milk Greek-style yogurt
- •¼ cup tahini
- •1¼ cups pomegranate seeds
- •⅔ cup shelled unsalted natural pistachios
- •⅓ cup fresh Italian parsley
- •2½ tablespoons olive oil
- •2½ teaspoons fresh lemon juice
- •½ cup onion
- •2 tablespoons fresh lemon juice
- •2 tablespoons olive oil
- •2 teaspoons Baharat Seasoning
- •4 pieces skinless boneless chicken breast halves
- •4 pieces pita breads
- •ingredient info
- •4 pieces metal skewers
Cooking Instructions
- 1.
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.
10 min
- 2.
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 min
- 3.
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.
60 min
- 4.
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.
12 min
