Chicken shish with coban salad and spicy shredded carrot

Cut the chicken into chunks

Dice the tomato

Dice the peppers

Dice the cucumber

Chop the parsley

Grate the carrot

1. In a bowl mix the yoghurt with the garlic, tomato paste, sumac, paprika and oregano.

2. Add the chicken and coat well, marinade overnight if possible, then thread onto a skewer.

3. In a bowl mix together a good pinch of the parsley and the grated carrot along with the chilli relish and pickled onions - leave to one side.

4. To make the coban salad mix the peppers, cucumber, radish, tomato, parsley, pomegranate and lemon oil together.

5. Place the kebabs onto a hot chargrill, turn regularly and cook until a core temperature has been reached.

6. Bring both salads and the kebab together on a platter and serve alongside some garlic mayonnaise.