Turkish kebabs with tomato chilli sauce

 

• 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.