Turkish Chicken Kebabs

• Cut the chicken breasts into bite size chunks suitable for skewering and put to one side.
  4 large chicken breasts
• Add the garlic and onion into a processor and blitz until it becomes a pulp.
  4 cloves garlic, 1 large onion
• Pour the pulp through a very fine sieve into a bowl. If you don’t have a fine sieve, then place a clean cloth in the sieve and add the pulp. Pick up the corners of the cloth and squeeze to release the juice. You need to wear gloves and use a disposable cloth. You only want the juice not the pulp.
• Put the pulp to one side and read the note at the base.
• Add the tomato puree, turmeric, paprika, salt and yoghurt to the juice and stir well.
  1 pinch turmeric, ½ tbsp paprika, 2 tsp salt, 200 ml natural yoghurt, 2 tbsp tomato paste
• Add the chicken to the bowl and mix making sure all of the chicken is covered.
• Cover the bowl with a tight lid or clingfilm and leave to marinate in the fridge for up to 24 hours.
• I like to use wooden skewers but to prevent them from burning I soak them in water for about 20 minutes.

Griddle

• Add a little oil to a griddle pan and add the kebabs. I turn them every couple of minutes until they are cooked all the way through and at least browned if not blackened.

Grill

• Turn the grill as high as possible.
• Cover a baking tray with foil, apply a little oil and brush it evenly over the foil. Add the skewers on top of the oiled foil and place under the grill.
• Grill for about 10 minutes until the chicken is completely cooked through. You don’t actually need to turn the skewers over but I like to.

BBQ

• Heat the bbq and brush a little oil over the rack.
• Place the skewers in the opposite direction to the rack and lightly oil.
• Turn every few minutes to ensure even cooking and charring.
• Remove when cooked fully.

Pan Fry

• Turn on the hob to high and add a splash of oil.
• Add the chicken and fry for about 4-5 minutes turning the chicken pieces over every now and then.