Boneless chicken breasts are cubed and marinated in a traditional Greek-style blend of lemon olive oil, yogurt and oregano for incredibly tender kebabs. Topped with a delicious pomegranate relish and a tahini yogurt sauce, this chicken is easy enough for a weekly family dinner but impressive enough for guests.
In a bowl, whisk together olive oil, lemon juice, yogurt, garlic, oregano and season with salt.
Cut chicken into 1-inch cubes and add to the marinade. Refrigerate 30 minutes to 2 hours (no longer than 2 hours or the chicken will get too soft due to the acidic ingredients).
If using wooden skewers, soak them in water for 30 minutes and thread the chicken onto the skewers.
Preheat a grill over medium-high heat. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165°F in center, about 7 - 9 minutes, rotating once halfway through cooking. You can also pan fry instead of grill or bake for 30 minutes at 450 degrees.
Combine 1 cup pomegranate seeds, 1/2 cup shelled coarsely chopped pistachios, 1/4 cup coarsely chopped fresh mint, 2 tablespoons olive oil and 2 teaspoons fresh lemon juice. Season to taste with salt and freshly ground black pepper.
Combine 2 tablespoons fresh lemon juice,1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon salt (or to taste), 1 large garlic clove, pressed, 1/2 cup plain whole-milk Greek style yogurt, 1/4 cup tahini (sesame seed paste).