If you think of kebabs as a late-night craving to soak up a boozy evening, shovelled in with your hands, standing up, while dollops of sauces and limp salad you don’t remember ordering tumble freely down your shirt – think again.
Indie Northern Quarter restaurant BAB has revolutionised the kebab into something that feels healthier, more exciting, and frankly downright delicious.
In this buzzy joint, with its stylish artwork and industrial-chic decor, a kebab is something you’ll want to tuck into any time, day or evening.
Especially with a new menu that offers all sorts of tasty treats that you just won’t find anywhere else.
You can start the experience with a selection of meze, ideal for sharing alongside a drinks list that includes local beers and classy cocktails.
Dips include red pepper and tangy feta or hummus topped with creamy tzatziki, to be scooped up with freshly baked flatbreads.
Transport yourself to Greece with every mouthful of the new king prawn saganaki, cooked in a rich tomato sauce and topped with feta and basil, or try the octopus terrine with fragrant coriander chutney, pepper pearls and red onion chips.
And be sure not to miss the lamb moussaka croquettes, crisp golden cubes stuffed with tender juicy lamb, aubergine and feta and served with a smoky paprika and red pepper chutney.
All this serves to whet your appetite for the main event – those kebabs.
Alongside gourmet BAB favourites such as flat iron steak with whipped blue cheese and truffle or Turkish lamb Adana with feta and pistachio labneh, there are a couple of new options which seafood lovers won’t want to miss.
A new octopus kebab comes with a sweet butternut squash and aromatic tarragon puree, agrozimi Greek pasta pearls and lumpfish roe, while a mixed seafood version is loaded with soft shell crab and deep fried calamari alongside octopus, creamy cilantro lime dressing and special sauce.
A mouthwatering vegetarian option is the chickpea shawarma kebab with squeaky, salty halloumi fried until lightly golden, or there’s a vegan-friendly mushroom shawarma full of king oyster and mixed mushrooms dressed with vegan smoked paprika red pepper mayo and a butternut squash and tarragon puree.
Non-bab options include surf and turf with flat iron steak, giant king prawns, garlic and herb butter and Greek fries topped with tzatziki, garlic mayo, feta, olives and hot chilli sauce – or a new chickpea shawarma with king oyster and mixed mushrooms, which comes with vegan mayo and padron peppers.
The quality of the ingredients is top notch – but it’s also great value, with meze dishes starting from £3 and babs from £9.50. And a lunchtime deal makes it even more of a bargain, with a selection of kebabs and salads for around £6.50.
With a menu like this, it’s time to rethink the kebab.