Turkish kebabs with tomato chilli sauce

• garlic cloves↗2 2
• Greek yogurt↗200g 200g
• lemon↗1 1

  juiced

• tomato purée↗2 tsp 2 tsp
• chilli flakes↗2 tsp 2 tsp

  (Aleppo are nice)

• sumac2 tsp 2 tsp
• chicken breasts↗4 4

  cut into chunks

• baby plum tomatoes↗300g 300g
• thumb-sized red chilli1 1

  stem removed

• extra virgin olive oil↗2 tbsp 2 tbsp
• small red onion↗1 1

  sliced

• pomegranate molasses↗1 tbsp 1 tbsp
• Middle Eastern flatbreads↗4 4
• long pickled chillis↗

  (guindillas)

• a handful fresh coriander
• a handful fresh flat-leaf parsley

Step-by-step instructions

1. 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. 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. 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. 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.