Baharat Chicken Skewers with Pomegranate Relish

Ingredients

• Baharat Seasoning:
• 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
• 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

Instructions

1. For the Baharat Seasoning:
2. Combine all the ingredients in a small container and stir with a spoon until thoroughly mixed.
3. For tahini yogurt:
4. Combine all the ingredients in a medium bowl and stir to blend. . Season yogurt to taste with salt. DO AHEAD: Can be made 1 day ahead. Let come to room temperature before serving.
5. For pomegranate relish:
6. Combine all the ingredients in medium bowl. Season to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
7. For chicken:
8. Whisk first 4 ingredients in large bowl. Add chicken and season with salt and pepper. Marinate in the refrigerator for 1 to 2 hours.
9. Preheat broiler. Thread 6 chicken pieces onto each skewer. Place on a rack over a 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.