Şiş (or shish) kebabs are succulent cubes of meat marinated in yogurt or lemon juice with lots of garlic and spices, then threaded onto skewers before being grilled. Here we're serving them in classic Turkish style with a simple shepherd's salad, a fiery chilli sauce and a rich vermicelli rice for a lovely contrast of flavours and textures!

SHISH KEBABS BLEND: mild chilli flakes, Urfa chilli (oil, salt), paprika, smoked paprika, cinnamon, allspice, cumin, coriander, black pepper, oregano, garlic, onion, parsley
CHILLI SAUCE BLEND: mild chilli flakes, Urfa chilli (oil, salt), paprika, smoked paprika, cumin, coriander, chilli, garlic, red bell pepper, onion
SHEPHERD'S SALAD BLEND: cumin, sumac, mint, parsley, mild chilli flakes (oil, salt)

May contain CELERY, MUSTARD and SESAME.

• 500g diced chicken (skinless breast is best) or use meat-free chicken-style pieces and follow the same cooking instructions
• 1 small onion
• 4 tomatoes
• ½ cucumber
• 1 pepper (any colour)
• 1 lemon
• 150g natural yogurt (full fat is best)
• 2 tbsp tomato puree
• 50g vermicelli pasta or spaghetti
• 250g basmati or long grain rice
• ½ tsp sugar
• 2 tbsp extra virgin olive oil

• Skewers x 4
• Kitchen foil
• Mixing bowl x 2
• Medium saucepan