Chicken Kebabs with Pomegranate Relish and Tahini Yogurt

Chicken Kebabs with Pomegranate Relish and Tahini Yogurt from We are not Martha

Baharat Seasoning (makes about 1/4 C): 

• 1 1/2 T mint
• 1 T dried oregano
• 1 1/2 t ground cinnamon
• 1 1/2 t ground coriander
• 1 1/2 t ground cumin
• 1 1/2 t ground nutmeg     


Mash all the spices together in a small bowl. You can make this a week ahead of time as long as you cover and chill.

Pomegranate Relish:

• 1 1/4 C pomegranate seeds
• 2/3 C unsalted shelled pistachios, coarsely chopped
• 1/3 C fresh parsley, coarsely chopped
• 2 1/2 T olive oil
• 2 1/2 t fresh lemon juice   


Mix all the ingredients in a medium bowl and season to taste with salt and freshly ground pepper. You can make this up to 2 hours in advance if you want. Serve it at room temperature.

Tahini Yogurt:

• 3 1/2 T fresh lemon juice
• 1 T Baharat seasoning(see recipe)
• 1 large garlic clove, pressed
• 1/2 C plain whole milk Greek yogurt
• 1/4 C tahini 


Combine lemon juice, Baharat seasoning, and garlic in a medium bowl and stir to combine. Let stand for about 5 minutes and then whisk in yogurt and tahini. Season with salt to taste. You can make this up to 2 hours in advance. Serve at room temperature.

Chicken Kebabs (Serves 4):

• 1/2 C coarsely grated onion
• 2 T fresh lemon juice
• 2 T olive oil
• 2 t Baharat seasoning (see recipe)
• 4 skinless boneless chicken breasts, halved lengthwise and cut crosswise into 3 pieces
• Warm pita bread     


1. Whisk the onion, lemon juice, olive oil, and Baharat seasoning in a bowl. Add the chicken. Sprinkle with salt and pepper and marinate for 1-2 hours.

2. Pre-heat your broiler. Put 6 pieces of chicken on each skewer, place on a rimmed baking sheet, and sprinkle with salt and pepper. Broil the chicken until cooked through, about 5-6 minutes per side.

3. Serve chicken kabobs over a warm pita topped with pomegranate relish and tahini yogurt.