These Ottoman Kebabs are surely one of the most widely loved in all Kebabdom. Marinated in a wonderful combination of yoghurt, garlic, lemon juice, tomato paste and aromatic spices – these kebabs cook to wonderful caramelised, charred perfection. We’ve added one of my favourite ingredients to our marinade – Pomegranate Molasses – the sticky, sweet, sour syrup deepens the caramelisation of the chicken and brings a mouthwatering acidic tang. A glorious addition to any barbecue.
4 Large Chicken Breasts, cut into 3–4cm chunks
Generous Pinch of Salt & Pepper
100g Natural or Greek Yoghurt,
2 tbsp. Olive Oil,
3 tbsp. Pomegranate Molasses,
1 Small White Onion, about 40g
4 Garlic Cloves,
2 tbsp. Tomato Puree,
Juice of 1 Lemon,
2 tsp. Aleppo Chilli Flakes, or regular chilli flakes
2 tsp. Paprika,
2 tsp. Ground Coriander,
Pinch of Salt & Pepper
Coriander, a few leaves
Pinch of Coriander,
Pinch of Aleppo Chilli Flakes,
Garlic Yoghurt or Toum
Tomato and Onion Salad,
Pitta or Lavash
TIP – I have found using the immersion blender is the best way to achieve a really smooth and consistent marinade
TIP – Re-sealable zip-lock bags work extremely well for this and will allow the chicken to be more easily manipulated and coated in the marinade.
TIP – One of the beautiful things about this recipe is you can cook the kebabs in a variety of ways. The barbecue feels like the best option as far as flavour is concerned, grilling on griddle pan develops the best char and cooking in a very hot even seems to yield the tenderest meat. This recipe offers cooking in the oven as you can enjoy them all year round this way but you can cook however you prefer.
TIP – If you do not have skewers or a deep enough baking tray you can place the chicken over a wire rack or even a griddle pan – the aim is to have as much air circulating around the pieces as possible.
TIP – If cooking on a barbecue or griddle pan, these will cook over a medium heat in about 10-15 minutes, turning over halfway through until cooked-through and just starting to char.