Turkish Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt

P1350088 P1350082P1350086 P1350084

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.

P1350094 P1350090 P1350092 P1350096

Turkish Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt

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.

P1350099

One Year Ago: Orata al Cartoccio con i Finocchi Arrostiti & Risotto di Pesce a l’Aroma di Limone

Two Years Ago: Roasted Figs

Three Years Ago: Orecchiette

Four Years Ago:  Kale and Potato Soup, Pumpkin and Kale Risotto & Apple Pancakes

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

~ by italicious on October 28, 2013.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: