Print Recipe

Turkish kebabs with tomato chilli sauce

These spicy chicken kebabs can be marinated the day before for extra flavour. Wrap in a warm flatbread and top with pickled chilli and cooling yogurt

Prep Time20 mins

Cook Time15 mins

Marinating1 hr

Course: Main Course

Cuisine: Turkey

Keyword: chicken, greek yogurt, tomatoes

Servings: 4

Calories: 276kcal

Ingredients

For the dough

• 2 garlic cloves
• 200 g 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
• 300 g 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
• a handful fresh flat-leaf parsley
• a handful fresh coriander

• long pickled chillis (guindillas)

• 4 Middle Eastern flatbreads

Instructions

• 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.
  
• 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.
• 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.
• 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.

Nutrition

Calories: 276kcal | Carbohydrates: 7g | Protein: 34g | Fat: 12g | Saturated Fat: 5g | Fiber: 2g | Sugar: 6g

Photo credit and inspiration: Jennifer Joyce

Print Recipe

Turkish kebabs with tomato chilli sauce

These spicy chicken kebabs can be marinated the day before for extra flavour. Wrap in a warm flatbread and top with pickled chilli and cooling yogurt

Prep Time20 mins

Cook Time15 mins

Marinating1 hr

Course: Main Course

Cuisine: Turkey

Keyword: chicken, greek yogurt, tomatoes

Servings: 4

Calories: 276kcal

Ingredients

For the dough

• 2 garlic cloves
• 200 g 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
• 300 g 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
• a handful fresh flat-leaf parsley
• a handful fresh coriander

• long pickled chillis (guindillas)

• 4 Middle Eastern flatbreads

Instructions

• 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.
  
• 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.
• 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.
• 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.

Nutrition

Calories: 276kcal | Carbohydrates: 7g | Protein: 34g | Fat: 12g | Saturated Fat: 5g | Fiber: 2g | Sugar: 6g

Photo credit and inspiration: Jennifer Joyce