Turkish kebabs with tomato chilli sauce

Turkish kebabs with tomato chilli sauce

  • Rating: 5 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 1 hr marinating
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal276
fat12g
saturates5g
carbs7g
sugars6g
fibre2g
protein34g
salt0.4g
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Ingredients

To serve

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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.19 ratings
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