I recently had the pleasure of trying out some of the food at the new BAB outlet on Little Lever Street in Manchester’s Northern Quarter.
I love gourmet dirty food, and most dishes have been giving the treatment over the years – most obviously burgers and pizza. Resisting the trend thus far – but no longer – has been the humble kebab.
BAB is attempting to change that, and I heartily recommend a visit. But – however delicious their hanger steak kebab – I can’t justify the expense every time I want some spicy meat wrapped in bread.
I’ve elected to make my own at home, with a potent spice mix adding some welcome fire to the succulent chicken. You can chop the cook time in half if you omit the roasted cauliflower, which is a detail I’ve stolen from BAB NQ.
That kebab shop chilli-mint sauce is one I won’t advocate you making at home, but if you can find it in the shops (I couldn’t) feel free to slather it all over.
Prep time: 10 minutes
Cook time: 45 minutes
For the chicken:
- 4 chicken breasts, flattened with a rolling pin
- 2tsp ground cumin
- 2tsp hot paprika
- 1tsp turmeric
- 1tsp salt
- 1tsp hot chilli powder
- 1tsp garlic powder
- 1/2tsp ground cinnamon
- 1 chicken stock cube, crumbled
- 3tbsp olive oil
For the cauliflower:
- 1/3 a whole cauliflower, broken into florets
- 1/2tsp sumac
- 1/2tsp ground cumin
- A pinch of salt
- A pinch of garlic powder.
- 1tbsp olive oil
- 4 x Lebanese flatbreads (88p/5 at ASDA)
- 1/4 whole iceberg lettuce, finely sliced
- 1 carrot, finely grated
- 1/2 red onion, finely sliced into half-moons and divided
- Garlic mayonnaise
- Preheat the oven to 200C.
- Combine the cauliflower spices, salt and olive oil, then toss the cauliflower florets in the spiced oil and roast in the hot oven for 45 minutes.
- Meanwhile, combine all the chicken spices with 3tbsp oil to make a paste. Coat the chicken breasts thoroughly, and allow to stand for 15 minutes.
- Fry the chicken breasts in a very hot, dry pan for about 5 minutes on each side, to add colour.
- Transfer the chicken breasts to a baking sheet and add to the oven for 10 minutes to ensure it’s cooked through.
- Remove the chicken from the oven and allow to rest for five minutes, then slice into strips and return to the oven tray to soak up the cooking juices.
- Sprinkle the wraps with water and add to the oven for 2 minutes, then remove both them and the cauliflower.
- Construct your kebab, with a combination of lettuce, carrot, red onion, cauliflower, garlic mayo and chicken.