Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt

epicurious.com

M3CH3

subheading: Tahini yogurt:

3 ½ tablespoons fresh lemon juice

1 tablespoon Baharat Seasoning

1 large garlic clove, pressed

½ cup plain whole-milk Greek-style yogurt

¼ cup tahini (sesame seed paste)

subheading: Pomegranate relish:

1 ¼ cups pomegranate seeds

⅔ cup shelled unsalted natural pistachios, coarsely chopped

⅓ cup coarsely chopped fresh Italian parsley

2 ½ tablespoons olive oil

2 ½ teaspoons fresh lemon juice

subheading: Chicken:

½ 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

subheading: Baharat Seasoning:

1 ½ tablespoons dried mint

1 tablespoon dried oregano

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground coriander

1 ½ teaspoons ground cumin

1 ½ teaspoons ground nutmeg

Warm pita breads

Special equipment: 4 10- to 12-inch-long metal skewers

Note: Ingredients may have been altered from the original.

Directions at epicurious.com

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