Yoghurt-marinated chicken skewers (Tavuk şiş)

1. Cut the chicken breast into roughly 3 cm cubes.

2. In a bowl, mix the yoghurt, tomato purée, paprika, chilli flakes, crushed garlic, olive oil, salt and pepper, then toss the chicken in it.

3. Cover and chill for at least 2 hours (or even overnight) – the yoghurt tenderises the chicken in the meantime.

4. Thread the chicken tightly onto skewers (soak wooden skewers in water for half an hour first) and let the excess marinade drip off.

5. Cook on a hot grill or in a griddle pan for 10-12 minutes, turning every 2-3 minutes, until the edges are slightly charred and the meat is cooked through.

6. Slice the red onion into thin half-moons and mix with the sumac and chopped parsley; serve the skewers with this and lemon wedges.

Tip: Chicken thighs make them even juicier. The acidity of the yoghurt and the tomato purée create the typical, slightly caramelised crust – don't leave either out.