Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt

 This dish was pretty and delicious.  I also finally learned how to properly open and get all the seeds out of a pomegranate.  Usually I’m lazy and buy the packages of just the seeds at Costco.  However, this time I was at Harris Teeter and the price of 4 oz of pomegranate seeds nearly gave me a coronary.  The price of a pomegranate was bad enough.  Turns out, it’s not that hard.  Here’s the helpful video that I watched:  https://www.youtube.com/watch?v=0uKJrb42144  I got over 2 cups of seeds out of one pomegranate!Bon Appetit All Access + Free Canvas Tote and Six Digital CookbooksIngredientsTahini yogurt: 3 1/2 tablespoons fresh lemon juice1 tablespoon Baharat Seasoning (see below)1 large garlic clove, pressed 1/2 cup plain whole-milk Greek-style yogurt1/4 cup tahini (sesame seed paste) (should be in the international food section of your grocery store–even Walmart has it)Pomegranate relish: 1 1/4 cups pomegranate seeds 2/3 cup shelled unsalted natural pistachios, coarsely chopped 1/3 cup coarsely chopped fresh Italian parsley2 1/2 tablespoons olive oil2 1/2 teaspoons fresh lemon juiceChicken: 1/2 cup coarsely grated onion 2 tablespoons fresh lemon juice 2 tablespoons olive oil 2 teaspoons Baharat Seasoning4 skinless boneless chicken breast halves, each halved lengthwise, then

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