Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt
Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt might be just the main course you are searching for. One portion of this dish contains around 52g of protein, 34g of fat, and Head to the store and pick up olive oil, flat leafed parsley, greek yogurt, and a few other things to make it today. To use up the pistachio you could follow this main course with the Pistachio Baklava as a dessert.
Instructions
Combine 3 tablespoons lemon juice, 1 tablespoon of the spice mix you just made, and garlic in medium bowl; stir to blend.
Whisk in yogurt and tahini. Season tahini yogurt to taste with salt. May be made up to 2 hours ahead.
Mix pomegranate seeds, pistachios, parsley, 2 tablespoons olive oil, 1 tablespoon lemon juice in medium bowl. Season to taste with salt and freshly ground black pepper. May be made 2 hours ahead.
Whisk grated onion, 2 tablespoons lemon juice, 2 tablespoons olive oil, and remaining spice mix in large bowl.
Sprinkle with salt and pepper. Marinate at room temperature at least 1 hour and up to 2 hours.Preheat broiler. Divide the chicken chunks between 6 skewer, threading them with out packing them too tightly.
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.