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turkish kebabs with tomato chilli sauce

www.bbcgoodfood.com
Your Recipes

Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 4

Cost: $12.89 /serving

Ingredients

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Instructions

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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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