Ingredients

• 2 pound chicken breast, cut into 1.5-inch cubes
• 0.5 cup Greek yogurt
• 3 tablespoon olive oil
• 2 tablespoon lemon juice
• 1.5 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.75 teaspoon ground cinnamon
• 0.5 teaspoon cayenne pepper
• 4 clove garlic, minced
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup plain yogurt
• 0.25 cup tahini
• 2 tablespoon lemon juice
• 2 clove garlic, minced
• 0.25 teaspoon kosher salt
• 3 tablespoon water
• 0.25 cup pomegranate seeds
• 0.25 cup pine nuts, toasted
• 3 tablespoon fresh parsley, chopped
• 0.25 teaspoon sumac

Steps

1. If using bamboo skewers, soak them in water for 30 minutes to prevent burning during grilling.
2. Cut chicken breasts into 1.5-inch cubes and place in a large mixing bowl.
3. In a small bowl, whisk together 0.5 cup Greek yogurt, 3 tablespoons olive oil, 2 tablespoons lemon juice, ground cumin, ground coriander, ground cinnamon, cayenne pepper, minced garlic, kosher salt, and black pepper until well combined.
4. Pour the marinade over the chicken cubes and stir until all pieces are evenly coated.
5. Cover the bowl and refrigerate for at least 60 minutes (longer is better for more flavor).
6. While chicken marinates, prepare the yogurt-tahini sauce: combine 1 cup plain yogurt, 0.25 cup tahini, 2 tablespoons lemon juice, minced garlic, and 0.25 teaspoon salt in a small bowl.
7. Whisk the sauce until smooth, then add 3 tablespoons water a little at a time to achieve a pourable consistency. Set aside at room temperature.
8. Preheat your grill to medium-high heat (approximately 400°F). Oil the grill grates to prevent sticking.
9. Remove chicken from refrigerator. Thread chicken pieces onto skewers, leaving small gaps between each piece for even cooking.
10. Place chicken kabobs on the preheated grill.
11. Grill for 12-15 minutes, turning every 3-4 minutes to ensure even browning on all sides.
12. Check for doneness by inserting a meat thermometer into the thickest piece of chicken. It should register 165°F internally.
13. Remove kabobs from grill and let rest for 3-4 minutes before serving.
14. Arrange grilled chicken kabobs on a serving platter and drizzle generously with the yogurt-tahini sauce.
15. Garnish with pomegranate seeds, toasted pine nuts, fresh chopped parsley, and a pinch of sumac if desired.
16. Serve immediately with warm pita bread or rice pilaf on the side.