SERVES: 4
Ingredients:
- 100g (½ cup) Turkish tomato paste or tomato purée
- 100g (½ cup) Turkish or Greek yogurt
- 3½ tablespoons sunflower oil
- 4 teaspoons salt
- 2 teaspoons Aleppo chilli flakes
- 2 teaspoons white pepper
- 2 teaspoons ground cumin
- 1kg skinless, boneless chicken breasts, cut into
- 3cm cubes
To serve
- Grilled vegetables
- Sumac onions
- Store-bought or home-made pide
Method
In a large bowl, combine all the ingredients except the chicken. Mix well. Fold in the chicken. Cover with clingfilm and refrigerate for 12 hours to marinade.
Skewer the chicken onto 4 thick skewers. Refrigerate, uncovered, for 2–3 hours to set the shape.
Preheat a charcoal grill over medium-high heat until the coals are white hot. Add the chicken skewers and grill for 10 minutes, turning occasionally, until all sides are caramelised and slightly charred. Set aside for 5 minutes, until the chicken reaches an internal temperature of 75ºC.
Transfer to a serving platter and serve with vegetables, sumac onions and pide.
Edited recipe extract from Mangal II: Stories and Recipes by Ferhat and Sertaç Dirik, published by Phaidon, phaidon.com
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