Turkish Spice Kebabs with Tahini and Pomegranate Relish

This is the type of recipe that really makes an impression. It is a more advanced recipe only because it takes some time and there are a lot of things to do, but nothing is particularly hard. It is a crowd pleaser. The original recipe calls for pita bread but since my wife is gluten free, I serve this with rice and a basic salad of romaine lettuce and red onion. While pistachios work best with this recipe, it is ok to substitute if necessary. I use cashews as a substitute if I cannot get pistachios, but the only thing to know is that the cashews get soggy the next day so leftovers of the relish aren't quite as good as the first serving. 

The following is the order I use to make this recipe.

1. Make Baharat Seasoning
2. Marinate chicken
3. Make tahini yogurt and pomegranate relish
4. Make salad
5. Cook rice
6. Cook chicken

Baharat Seasoning

1 1/2 T dried 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
1 T fresh ground pepper

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

Chicken

1/2 c coarsely grated onion2 T fresh lemon juice
2 T olive oil
2 t Baharat Seasoning * (see recipe at top of post)
4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
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.

Tahini yogurt

3 1/2 T fresh lemon juice
1 T Baharat Seasoning* (see recipe at top of post)
3-4 garlic cloves, pressed
1/2 - 1 c plain whole-milk Greek-style yogurt
1/4 c tahini (sesame seed paste)

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. 
Can be made up to 2 hours ahead. Let stand at room temperature.

Pomegranate relish

1 1/4 c pomegranate seeds2/3 c shelled unsalted natural pistachios, coarsely chopped
1/3 c coarsely chopped fresh Italian parsley
2 1/2 T olive oil
2 1/2 t fresh lemon juice
Mix all ingredients in medium bowl. 
Season to taste with salt and freshly ground black pepper. 
Can be made 2 hours ahead. 
Let stand at room temperature.
Cook Chicken

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 and serve.