1 large onion, quartered
3 garlic cloves
1/2 tsp of ground turmeric
2 tbsp of tomato purée
200ml natural yoghurt
1 tbsp of smoked paprika
2 tsp of sea salt
4 large chicken breasts, cut lengthways into bite-size chunks
2 tbsp of olive oil
1 tbsp of Niki’s Turkish Blend
1/2 tsp of Urfa Chill Flakes
1/2 tsp of pul biber
A small handful of spring onions, cleaned
A small handful of fresh parsley, chopped
Flatbread, to rest the chicken shish on
Wooden skewers, soaked in cold water to prevent burning
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.