6 metal skewers (or wooden skewers, soaked overnight)
Ingredients
1.5kgchicken breasts or thigh filletsskinless
1large white onion
250mlGreek yoghurt
2tbsplemon juice
2tbspolive oil
6clovesgarlicminced
½tbspchilli flakesideally Aleppo pepper/pul biber
1tbspsea salt
1tbsppaprika
2tbspground cumin
2tspfreshly ground black pepper
¼tspground cinnamon
½tbspsumacplus extra to finish
Optional
6flatbreads
Saladsuch as shredded lettuce, tomato, cucumber, red cabbage, onion and pickled chilli
Instructions
Begin by grating the onion using a box grater. Place the grated onion and accumulated juices into a clean, lint-free cloth and squeeze all of the juice into a large mixing bowl. Add half of the remaining onion to the mixing bowl, reserve the rest for a different recipe.
Add the Greek yoghurt, lemon juice, olive oil, garlic, chilli flakes, salt, cumin, pepper, cinnamon and sumac to the same bowl and mix to combine.
Cut the chicken into approximately 1 inch cubes and add to the bowl. Mix until the chicken is fully submerged, then marinate in the fridge for 2-4 hours.
Remove the chicken from the fridge, roughly divide by six and thread onto skewers.
Cook the kebabs on a preheated barbecue, at high heat, for 15-18 minutes, turning occasionally, until charred and cooked through. Alternatively, the chicken can be cooked in the grill or on a hot skillet.
As a last resort, the chicken shish kebabs can also be cooked in the oven at 200C/180C fan/gas 6 for 20-30 minutes, turning halfway through cooking.
Serve with flatbreads, an extra sprinkling of sumac and optional salad.