Chicken shawarma kebab

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

Serves: 4


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

To serve:

  • 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


  1. Preheat the oven to 200C.
  2. 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.
  3. 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.
  4. Fry the chicken breasts in a very hot, dry pan for about 5 minutes on each side, to add colour.
  5. Transfer the chicken breasts to a baking sheet and add to the oven for 10 minutes to ensure it’s cooked through.
  6. 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.
  7. Sprinkle the wraps with water and add to the oven for 2 minutes, then remove both them and the cauliflower.
  8. Construct your kebab, with a combination of lettuce, carrot, red onion, cauliflower, garlic mayo and chicken.

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