KUMATO^® TOMATO SALAD & TURKISH STYLE CHICKEN KEBABS

Ingredients

• 4 Kumato^® Tomatoes
• 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

• 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.