TURKISH KEBAB WITH SHAWARMA PASTE AND EZME MEZZE YOGHURT

Prep: (Not including pickling time for the red onions or marinading time for the chicken) 40 minutes
Cook: 30 minutes

Easy

Serves 4

This is a super tasty Turkish kebab recipe, using Belazu Shawarma Paste for the kebab marinade, the Ezme Mezze as part of a delicious yoghurt base, topped with capers, pickled red onion, olives, fresh herbs and the incredible Sour Cherry Molasses!

Q&A with gemma ladkin

How did you learn to cook?

Cooking has always been a huge part of my household growing up. My mum is an amazing home cook, and I always loved watching her and learning how to cook from her when I was very little.

What is your favourite type of food?

Seasonal fresh British ingredients with a modern European/Mediterranean twist.

What would be your last meal on earth?

A beautifully done roast dinner (roast lamb and salsa verde)

What's your favourite dish to cook?

I’ve recently loved cooking sausage and beans! Sounds odd, but creamy beans cooked in garlic, stock, white wine, lots of Parmesan and olive oil with leeks/green veg and sausages (or smokey chorizo). It is so comforting and delicious.

What are your three favourite Belazu products?

Cured Lemon Paste

Early Harvest Olive Oil

Miso Harissa

Ingredients

4 flatbreads
6 tbsp Greek yogurt
2 loaded tsps Ezme Mezze
1 loaded tsp Cured Lemon Paste
1/2 lemon juice
1 tbsp Early Harvest Olive Oil
150ml Apple Vinegar
1 tbsp caster sugar
1 tsp smoked paprika
8 boneless & skinless chicken thighs, roughly chopped
3 loaded tsp Shawarma Paste
Handful of sliced juicy green olives
2 tbsp fresh capers
1/2 red onion, finely sliced
Handful of fresh parsley, or other fresh herbs you may have, roughly chopped
Drizzle of Sour Cherry Molasses to finish
4 skewers

Method

Step 1: Put your apple vinegar in a jar or container with the red onion, sugar, a pinch of salt and 150ml of water. Leave for 2-4 hours to pickle.
Step 2: In the meantime, mix your Ezme Mezze, 4 tbsps of yogurt, Cured Lemon Paste, lemon juice, a pinch of salt & pepper and Early Harvest Olive Oil in a bowl to make your ezme yogurt base.
Step 3: Marinade your chicken in the Shawarma Paste and 2 tbsps of yogurt. Leave covered in the fridge for 1 hour or as long as overnight (if you have time). Then skewer the chicken onto the skewers and roast at 190 fan for 30 minutes.
Step 4: Once the chicken is done, build your kebabs with 2 spoons of the ezme yogurt on the base, 1 chicken kebab, pickled red onion, capers, olives, fresh herbs and your Sour Cherry Molasses to finish. Enjoy!