Ingredients

large onion, quartered

garlic cloves

1/2 tsp

ground turmeric

2 tbsp

tomato purée

200ml

natural yoghurt

1 tbsp

smoked paprika

2 tsp

sea salt

4 large

chicken breasts, cut lengthways into bite sized chunks

2 tbsp

olive oil

1 tbsp

Niki's Turkish Spice Blend

1/2 tsp

urfa chilli flakes

1/2 tsp

Aleppo chilli flakes (pul biber)

a small handful

spring onions, cleaned

a small handful

fresh parsley, chopped

Flatbreads - to rest the chicken shish on

wooden skewers, soaked in cold water to prevent burning

A delicious dish for a summer's day - why not try these on the BBQ!

Many thanks to Nikibakes for the tasty recipe.

Method

Add the onion and garlic in a food processor and whizz to a pulp and then mix with the turmeric, Niki's Turkish Blend, tomato purée, yoghurt, olive oil, smoked paprika, both types of pepper flakes, and sea salt.
Pour the marinade and add the chicken and coat well. Cover and marinate for at least 1 hour or overnight for the best results.
Heat the grill pan to as high as it will go and thread the chicken onto the wooden skewers, depending on how long they are. Line a baking tray with foil and drizzle with a little extra olive oil, then lay the chicken skewers on top to rest as you start cooking the chicken skewers, 2-3 at a time.
Grill for 10 minutes or until the chicken is charred and thoroughly cooked through, turning halfway to char on all sides.
Finally, char your spring onions until they are cooked as well as being fork-tender. Scatter your finished grilled dish with fresh parsley then serve immediately with your choice of accompaniments.

Afiyet Olsun!