Name: Turkish kebabs with tomato chilli sauce
Prep time: 20 min
Cook time: 20 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 -

Ingredients for - Turkish kebabs with tomato chilli sauce

1. 2 garlic cloves

2. 200g Greek yogurt

3. 1 lemon , juiced

4. 2 tsp tomato purée

5. 2 tsp chilli flakes (Aleppo are nice)

6. 2 tsp sumac

7. 4 chicken breasts , cut into chunks

8. 300g baby plum tomatoes

9. 1 thumb-sized red chilli , stem removed

10. 2 tbsp extra virgin olive oil

11. 1 small red onion , sliced

12. 1 tbsp pomegranate molasses

13. 4 Middle Eastern flatbreads

14. long pickled chillis (guindillas)

15. a handful fresh coriander

16. a handful fresh flat-leaf parsley

How to cook deliciously - Turkish kebabs with tomato chilli sauce

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.