Chicken kebabs with flatbreads and zhug

Serves 4

My local Turkish restaurant, the Mangal Ockabashi, serves these on the long flat skewers I mentioned, grilled directly over charcoal. For me this is real fast food - and it's healthy stuff, too. Our streets are chock- a-block with fast-food chains, and I often wonder why more chains of proper kebab shops aren't springing up on our high streets and at our railway stations.

You may want to ask your butcher to mince the chicken legs for you.

8 chicken legs, boned, skinned and minced twice
1 red chilli, finely chopped, seeds and all
1tbsp chopped parsley
2tsp ground cumin
1tsp ground cinnamon
1tsp ground coriander
4 spring onions, trimmed and finely chopped
Salt and freshly ground black pepper
Olive or vegetable oil for brushing

Mix all of the ingredients together, season and work into a thick paste with your hands. Roll the mixture into even-sized long sausage shapes and press on to (preferably) flat kebab skewers, flattening them once formed.

Pre-heat a barbecue, brush the kebabs with oil and grill for 4-5 minutes on each side. Serve with warmed flatbread and zhug (see below).