Tahini, Citrus, Chicken Kebabs from Persiana Everyday

Serves 4-6

600g chicken mini fillets

Vegetable oil, for frying

For the marinade

4 tablespoons tahini

2 tablespoons Greek yogurt

2 tablespoons olive oil

2 tablespoons sumac

1 heaped teaspoon garlic granules

2 fat garlic cloves, crushed

1 small packet (about 30g) of fresh coriander, finely chopped

Finely grated zest and juice of

1 unwaxed lemon

Finely grated zest and juice of

1 unwaxed orange

Generous amount of Maldon sea salt and freshly ground black pepper

To serve (optional)

Tortillas or flatbreads

Thinly sliced red onion

Coriander and mint leaves

Greek yogurt

Mix all the marinade ingredients together in a wide, shallow non-reactive dish until well combined. Add the chicken fillets and turn until well coated in the marinade. Cover the dish with clingfilm and leave to marinate at room temperature for at least 30 minutes. You can cook them immediately, but a little marinating time will allow the flavours to permeate the chicken surface. As the marinade contains acid (lemon juice), I would not recommend marinating them for longer than a few hours.

When you are ready to fry, heat a large frying pan over a medium-high heat and add a good drizzle of vegetable oil. Once hot, shake the excess marinade off the chicken fillets one at a time and add to the pan. Do this in batches if necessary to avoid overcrowding the pan, and cook for 3–4 minutes on one side, then turn and cook for 1–2 minutes on the other side (the exact cooking time will vary depending on the size of the fillets, so keep an eye on them). I like to serve these kebabs on skewers alongside tortillas, Greek yogurt, sliced red onion, coriander and mint leaves.

Serve with My Muhammara or Fig, Beetroot, Goats’ Cheese, Chilli & Walnut Salad, recipes for both of which can be found in Persiana Everyday.