• Recipes
• Second course
• Chicken second courses
• Chicken kebabs with pomegranate relish and tahini yogurt

I mean, the name alone was enough to draw me into this recipe. When I spotted it in Bon Appetit, I immediately knew I had to make that week. And then I learned the recipe is actually from Chef Ana Sortun of Cambridge's Oleana. Oleana is one of those restaurants that's always been on my list of restaurants to check out, but that I never have. So basically, I decided to bring Oleana to Brookline instead. More specifically to my own Brookline kitchen. And I'm so happy I did! Don't get me wrong; I'm sure Ana Sortun's dish is ten

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