Turkish Kebab
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Turkish Kebab
Recipe By Sarah Todd
Ingredients
1 can cannellini beans, drained
2 tomatoes, diced
½ red onion, thinly sliced
1 cup parsley, chopped
1 tsp sumac
½ tsp salt
½ lemon juiced
2 tbsp Squeaky Gate extra virgin olive oil
500g chicken drumstick fillets
250g yoghurt
2 tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
½ tsp chilli powder
1 lemon, zested and juiced
4 garlic cloves, crushed
2 tsp flaky sea salt
to serve
baba ganoush
roasted red peppers
fresh herbs
Method
Place the drained cannellini beans in a large bowl and add chopped tomatoes, sliced red onions and chopped parsley to the beans. Stir well and set aside.
In a small bowl, mix sumac, aleppo pepper, salt, lemon juice and olive oil and pour it on the salad.
Combine all the ingredients for the yoghurt marinade (apart from chicken) in a large bowl and stir together.
Add the chicken and massage the marinade in with your hands, then leave to marinate (or ideally overnight). Preheat a grill to the highest setting. Thread chicken onto skewers.
Place on a grill pan or bbq and cook for about 5 minutes either side – you want the yoghurt to char and blister slightly, but keep an eye on it and don't let it burn too much.
Ensure the chicken is thoroughly cooked by cutting one of the pieces in half and ensuring the juices run clear.
