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
Prep:20 mins
Serves 4
2 garlic cloves200g Greek yogurt1 lemon, juiced2 tsp tomato purée2 tsp chilli flakes (Aleppo are nice)2 tsp sumac4 chicken breasts, cut into chunks300g baby plum tomatoes1 thumb-sized red chilli, stem removed2 tbsp extra virgin olive oil1 small red onion, sliced1 tbsp pomegranate molasses
STEP 1Crush 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 2Make 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 3Heat 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 4Serve 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.
