February 7, 2023

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


  • 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


  • 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.

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