Name: Turkish kebabs with tomato chilli sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 garlic cloves; 200g Greek yogurt; 1 lemon juiced; 2 tsp tomato purée; 2 tsp chilli flakes (Aleppo are nice); 2 tsp sumac; 4 chicken breasts cut into chunks; 300g baby plum tomatoes; 1 thumb-sized red chilli stem removed; 2 tbsp extra virgin olive oil; 1 small red onion sliced; 1 tbsp pomegranate molasses; 4 Middle Eastern flatbreads; long pickled chillis (guindillas); a handful fresh coriander; a handful fresh flat-leaf parsley

2 garlic cloves
200g Greek yogurt
1 lemon
juiced
2 tsp tomato purée
2 tsp chilli flakes
(Aleppo are nice)
2 tsp sumac
4 chicken breasts
cut into chunks
300g baby plum tomatoes
1 thumb-sized red chilli
stem removed
2 tbsp extra virgin olive oil
1 small red onion
sliced
1 tbsp pomegranate molasses

To serve

4 Middle Eastern flatbreads
long pickled chillis
(guindillas)
a handful fresh coriander
a handful fresh flat-leaf parsley

Method

step 1
Crush 1 garlic clove and mix with 3 tbsp yogurt, the lemon juice, 1 tsp tomato purée, half the spices, and some seasoning in a medium bowl. Add the chicken, toss, cover and chill in the fridge for at least 1 hr or overnight.
step 2
Make the chilli sauce. Put 100g of the tomatoes, the whole red chilli, the remaining spices, garlic clove and tomato purée, plus 1 tbsp olive oil, half the red onion and the pomegranate molasses in a food processor. Add some seasoning and pulse until puréed, then set aside.
step 3
Heat oven to 200C/180C fan/gas 6, and heat a griddle pan. Thread the chicken onto metal skewers or wooden ones that have been soaked, then wipe off the excess marinade. Skewer the remaining tomatoes on a separate skewer. Lightly oil the griddle with the remaining olive oil and brown the chicken on both sides, then transfer to a baking tray and bake in the oven for 10 mins, or until cooked through. Meanwhile, griddle the tomatoes for 1-2 mins, turning halfway through so they have griddle marks on both sides.
step 4
Serve the chicken and tomatoes on flatbreads with the remaining red onion, pickled chillis, the remaining Greek yogurt, parsley and coriander with the chilli sauce spooned over.