Turkish Spiced Chicken Kebabs With Pomegranate Relish and Tahini

• 3 12 tablespoons fresh lemon juice
• 1 tablespoon baharat seasoning
• 1 large garlic clove, pressed
• 12 cup plain whole-milk Greek yogurt
• 14 cup tahini
• 1 14 cups pomegranate seeds
• 23 cup pistachios, coarsely chopped, shelled unsalted natural
• 13 cup fresh Italian parsley, coarsely chopped
• 2 12 tablespoons olive oil
• 2 12 teaspoons fresh lemon juice
• 12 cup coarsely grated onion
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 teaspoons baharat seasoning
• 4 boneless skinless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
• warm pita bread

1. tahini yogurt.
2. Combine lemon juice, Baharat Seasoning , and garlic in medium bowl; stir to blend.
3. Let stand 5 minutes.
4. Whisk in yogurt and tahini.
5. Season tahini yogurt to taste with salt.
6. DO AHEAD Can be made up to 2 hours ahead.
7. Let stand at room temperature.
8. pomegranate relish.
9. Mix all ingredients in medium bowl.
10. Season to taste with salt and freshly ground black pepper.
11. DO AHEAD Can be made 2 hours ahead.
12. Let stand at room temperature.
13. chicken.
14. Whisk first 4 ingredients in large bowl.
15. Add chicken.
16. Sprinkle with salt and pepper.
17. Marinate at room temperature at least 1 hour and up to 2 hours.
18. Preheat broiler.
19. Thread 6 chicken pieces onto each skewer.
20. Sprinkle with salt and pepper.
21. Place on small rimmed baking sheet.
22. Broil chicken until cooked through, 5 to 6 minutes per side.
23. Arrange kebabs on platter.
24. Serve with tahini yogurt, pomegranate relish, and warm pita breads.

lemon juice, baharat seasoning, garlic, milk, tahini, pomegranate seeds, pistachios, fresh italian parsley, olive oil, lemon juice, onion, lemon juice, olive oil, baharat seasoning, chicken breast halves, warm pita bread

Taken from www.food.com/recipe/turkish-spiced-chicken-kebabs-with-pomegranate-relish-and-tahini-466990 (may not work)