Turkish Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt
I love those moments when you are craving something a little different, have several things in the house, most of which needs to be eaten and miraculously after perusing recipes, you fall on something unique and delicious and happen to have the entire, long, list of ingredients. This was one of those moments.
This recipe for kebabs with a pomegranate relish hit the spot on so many levels. My daughter, who lives for tortillas, was delighted by the idea of putting sweet ruby gems in her tortilla, she usually keeps her condiments at a minimum, liking only greek yogurt, she went for the whole ordeal this time and came back to it all the next day over couscous. I love her expanding palate.
Turkish Spiced Chicken Kebabs with Pomegranate Relish and 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-style yogurt
- 1/4 cup tahini (sesame seed paste)
Pomegranate relish:
- 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
Chicken:
- 1/2 cup coarsely grated onion
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 teaspoons Baharat Seasoning
- 4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
Warm pita breads or tortillas if pita isn’t available.
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.
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Five Years Ago: Pizza for Lunch and Pizza for Dinner, Marco’s in Riviera di Chiaia, Napoli, Fried Sole with Mache and Pear Salad, Babà, Melanzane alla Lina, Orata alla Ligure & Pizza Bianca Farcita
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