Method
- Start by making the kababs. Put the yogurt, tomato puree, lemon juice, 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 for one hour or overnight. 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. You should have enough to make 8 skewers. Grill for 6-8 minutes, turning halfway until cooked through and charred.
- Meanwhile, put the onion into a mixing bowl and add the juice of a lemon juice and a good pinch of salt. Mix well and leave to stand for at least 15 minutes to macerate.
- Chuck all the ingredients for the salad into a bowl with the remaining lemon and a pinch of salt. Toss together.
- To serve, slather the yogurt and chilli sauce over the wraps and top with plenty of chicken, onions, salad and pickles. Roll up and tuck on in.
Ingredients
Serves 4
For the kebabs
50g Greek yogurt
1 tbsp tomato puree
The juice of ½ a lemon
1 tsp pul biber
4 cloves garlic, crushed
600g boneless skinless chicken thigh fillets, cut into 1 inch pieces
Sea salt
For the salads
1 red onion, finely sliced
The juice of 2 lemons
½ cucumber, deseeded finely chopped
2 tomatoes, deseeded and finely chopped
2 spring onions, finely chopped
A handful of finely chopped parsley leaves
To serve
200g Greek yogurt
Chilli sauce
4 large wraps
Pickles
