- Put the 50g of the yogurt, the pepper paste, the juice of half a lemon, pul biber, garlic and a good pinch of salt into a mixing bowl. Mix together into a lovely red marinade. Chuck in the chicken and mix well. Cover and refrigerate overnight.
- Preheat the BBQ or grill to high. Thread the chicken onto skewers – if you are using wooden, remember to soak them for at least 10 minutes in cold water. Brush a little oil all over the kebabs and season with a little salt. Grill for 8-10 minutes, turning halfway until cooked through and charred.
- Meanwhile, put the onion into a mixing bowl and add the remaining lemon juice and a good pinch of salt. Mix well and leave to stand for at least 15 minutes to macerate.
- Serve the cooked chicken with the remaining yogurt, onions, lettuce and parsley at the table so everyone can build their own kebab.
250g Greek yogurt
1 tbsp Turkish red pepper paste
The juice of 1 ½ a lemons
1 tsp pul biber
4 cloves garlic, crushed
600g boneless skinless chicken thigh fillets, cut into 1 inch pieces
1 red onion, finely sliced
2 baby gem lettuce, shredded
A handful of parsley leaves