TURKISH SKEWERS RECIPES

Steps:

• Put the onion and garlic in a food processor and whizz to a very fine pulp. Transfer to a sieve lined with a clean J-cloth and set over a large bowl. Bring the cloth around the pulp and squeeze to extract as much juice as you can (it’s best to wear rubber gloves for this, to protect your hands from the smell). Discard the pulp (or save for a tomato sauce base), then mix the juices with the turmeric, tomato purée, yogurt (or milk), paprika and salt. Add the chicken and coat well. Cover and marinate for at least 1 hour or up to 24 (see Make Ahead).
• If you’re using wooden skewers, soak them in cold water to stop them burning. Heat the grill to as high as it will go (or see tips). Thread the chicken onto 4-8 metal or wooden skewers, depending on how long they are. Line a baking tray with foil and drizzle with a little oil, then lay the chicken skewers on top. Grill for 10 minutes or until the chicken is blackened and completely cooked through (no need to turn it). Scatter with oregano and sumac, then serve immediately with your choice of accompaniments.

Steps:

• 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.
• 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.
• 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.
• 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.