Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt

Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Chicken High Fiber Dinner Turkish Spice Healthy Pomegranate Bon Appétit Peanut Free Soy Free No Sugar Added
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 1/2 tablespoons olive oil
  • 1/4 cup tahini (sesame seed paste)
  • 3 1/2 tablespoons fresh lemon juice
  • 1/3 cup coarsely chopped fresh italian parsley

PreparationFor 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.

PreparationFor 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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