Turkish kebabs with tomato chilli sauce

Turkish kebabs with tomato chilli sauce

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(16 ratings)

Prep: 20 mins Cook: 15 mins plus at least 1 hr marinating


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 and extra info

Nutrition: per serving

  • kcal276
  • fat12g
  • saturates5g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein34g
  • salt0.4g
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  • 2 garlic cloves
  • 200g Greek yogurt
  • 1 lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tsp tomato purée
  • 2 tsp chilli flakes (Aleppo are nice)
  • 2 tsp sumac



    This wine-coloured ground spice is one of the most useful but least known and most…

  • 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


  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.

  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.

  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.

  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.

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Comments, questions and tips

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17th Mar, 2018
I was a bit disappointed, the chilli sauce was very sweet with the pomegranate molasses. The chicken was OK. Edible, but won't make it again.
11th Mar, 2017
Just made this as recipe suggests. Absolutely hit the spot. Not only does it look beautiful, but tastes great and the whole family from age 6 to grown up got stuck in. Definitely one to be repeated often
4th Mar, 2017
Just finished eating this and it was so good I had to rate it straight away. Didn't have Sumac so used some lemon zest. Just as good as a takeaway.
1st Mar, 2017
This is so good - I've just finished eating it. Delicious, the flavours were so nice. I made my own pomegranate molasses - pomegranate juice, sugar and lemon reduced. I also made hummus from the BBC GF website. I doubled the garlic. It's the first time I've used sumac - so pleased with it. Great recipe - thanks good food for broadening my horizons!!
20th Feb, 2017
AMAZING! Even recommend making your own flat bread really easy! Got the spices and pomegranate molasses from waitrose. Must try, my partner said it was the best meal he had ever had!
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