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Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt

Chicken Skewer with Pomegranate
By jgreghenry Published November 29, 2011

Description

"Ana Sortun, chef-owner of Oleana in Cambridge, Massachusetts, is known for her modern interpretation of Middle Eastern and Turkish cuisine. 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." Bon Appetit

Prep time: 1 1⁄2 hours
Yield:1 (Servings)

Ingredients:

  • 1 T freshly cracked black pepper
  • 1 T dried mint
  • 1 T dried oregano
  • 1 t ground cinnamon
  • 1 t ground cumin
  • 1 t ground nutmeg
  • 6 T freshly squeezed lemon juice, divided
  • 1 clv garlic, finely minced
  • 0.5 c greek yogurt
  • 0.25 c tahini
  • 1 c pomegranate seeds
  • 1 c pistachio, shelled, toasted and roughly chopped
  • 0.5 c flat leafed parsley, roughly chopped
  • 4 T olive oil, divided
  • 1 onion, peeled and grated
  • 3 lb boneless, skinless chicken thighs, cut into 2-inch chunks
  • 6 whole pita breads, warmed in the oven

Summary

Yield
Servings
Source

Adapted from Bon Appetit

Prep time1 1⁄2 hours
RecipeCocktail Foods Eclectic First Courses Poultry
Ingredientsyougurt tahini salt Pomegranate pistachios pepper parsley oregano onion olive oil nutmeg mint lemon juice garlic cumin cinnamon chicken thighs

Directions

Make the spice mix: Using mortar and pestle grind black pepper, dried mint, dried oregano, ground cinnamon, ground cumin, and ground nutmeg for 2 to 3 minutes. May be made 1 week ahead. Cover to store.

Make the tahini yogurt: Combine 3 tablespoons lemon juice, 1 tablespoon of the spice mix you just made, and garlic in medium bowl; stir to blend. Let stand 5 minutes. Whisk in yogurt and tahini. Season tahini yogurt to taste with salt. May be made up to 2 hours ahead. Let stand at room temperature.

Make the pomegranate relish: Mix pomegranate seeds, pistachios, parsley, 2 tablespoons olive oil, 1 tablespoon lemon juice in medium bowl. Season to taste with salt and freshly ground black pepper. May be made 2 hours ahead. Let stand at room temperature.

Make the chicken: Whisk grated onion, 2 tablespoons lemon juice, 2 tablespoons olive oil, and remaining spice mix 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. Divide the chicken chunks between 6 skewer, threading them with out packing them too tightly. 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.

Source:

Adapted from Bon Appetit