Tavuk Şiş (Turkish Chicken Skewers)

Method

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1. 1In a large bowl, whisk together the yogurt, both pastes, olive oil, garlic, lemon juice, pepper flakes, thyme, black pepper and salt until smooth.
2. 2Add the chicken and toss until every piece is well coated. Cover and refrigerate for at least 2 hours, ideally overnight.
3. 3Take the chicken out of the fridge 20 minutes before cooking. If using wooden skewers, soak them in water for 30 minutes so they don't burn.
4. 4Thread the chicken onto the skewers, alternating with the peppers; pieces should touch lightly but not be packed tight.
5. 5Preheat the oven to 220 °C and lay the skewers on a rack set over a lined tray. Cook for 18-22 minutes, turning halfway, until browned with a few charred edges. To pan-fry instead, cook in a very hot cast-iron pan for 3-4 minutes per side.
6. 6Cut into the thickest piece to check: it should be white all the way through with clear juices (74 °C on a thermometer). Rest the skewers for 5 minutes.
7. 7Serve with lavash, bulgur pilaf, charred tomatoes and peppers, and sumac onions.