Recipe

KUMATO® TOMATO SALAD & TURKISH STYLE CHICKEN KEBABS

4
Serves
20 mins
+
60 mins marinating
Prep Time
16 MINS
Cook Time
14
Ingredients

Ingredients

  • 1 tsp onion salt
  • 2 large garlic cloves, crushed
  • 1/4 tsp ground turmeric
  • 1 tbs sweet paprika
  • 1 tsp dried oregano
  • 3/4 cup thick Greek yogurt
  • 6 chicken thigh fillets, trimmed
  • 4 flatbreads, barbecued
  • Yogurt, to serve
  • Chilli sauce, lemon wedges and vegetable oil, to serve

KUMATO® TOMATO SALAD

  • 4 Kumato® Tomatoes, sliced
  • 1/2 small red onion, cut into thin wedges
  • 1 cup flat leaf parsley leaves
  • 2 tbs extra virgin olive oil

Method

  1. Combine onion salt, garlic, turmeric, paprika, dried oregano and yogurt in a bowl. Add the chicken and turn to coat. Cover and refrigerate for 1 hour.
  2. Combine Kumato® tomato salad ingredients in a bowl. Season and cover. Set aside for 1 hour.
  3. Preheat barbeque plate on medium high. Remove chicken from marinade, discarding the marinade. Place two chicken thighs onto a board, one over the other. Insert 4 skewers, repeat twice more. Drizzle both sides with a little oil. Barbeque for 5-8 minutes each side or until lightly charred and cooked through. Remove to a board, stand for 5 minutes and then cut between skewers.
  4. Place flatbreads onto serving plates. Spoon over yoghurt and drizzle with chilli sauce. Top with chicken and Kumato® tomato Serve with lemon wedges.
Tip: To cook without skewers, barbecue or pan fry uncut chicken thigh until cooked through.