Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt

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.

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.

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.

Baharat Seasoning

Ingredients

1 1/2 tablespoons dried mint
1 tablespoon dried oregano
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground nutmeg

Preparation

Using pestle or blunt end of wooden spoon, mash all ingredients and 1 tablespoon freshly ground black pepper in mortar or small bowl 2 to 3 minutes. DO AHEAD Can be made 1 week ahead. Cover and chill.