food comas

As is the case on most workday afternoons, I was perusing the internet to scour for dinner ideas last week. I wanted chicken or fish, on the healthy side, and i would prefer to use some seasonal ingredients. Pomegranate is my seasonal obsession this year. I’ve been adding it to salads, eating it as a snack, and trying to find other recipes for the zesty kernels. So upon finding the recipe for Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt below on epicurious, I was excited to prepare this dish. Although it took quite a bit of work and time, the results were more than worth the effort. The chicken kebabs were tangy and juicy. I served them with a Pomegranate Relish, Tahini Yogurt, and Tzatziki on pita bread. It was a Mediterranean feast!

Turkish-Spiced Chicken Kebabs

Yield: 4-6 servings

Ingredients:

• 1/2 cup coarsely grated onion
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 teaspoons Baharat seasoning (recipe below)
• 4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
• Warm pita breads
• Special equipment: 4 10- to 12-inch-long metal skewers

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