Health & Wellbeing

Cravings Corner: For When You Want To Eat Kebabs

If you think a kebab is something only to be inhaled at 3am after a big night out, think again. From succulent skewers to fabulous flatbreads, there's sooo much more than a greasy doner to get stuck into when your cravings call for something hearty. Try these two delicious updates on the kebab house classic...

Lamb shawarma, red cabbage and fresh herbs


This is the sophisticated, poshed-up version of the takeaway classic, serve with your favourite salad and sauces, the rich lamb works wonderfully with the crisp red cabbage. Serve with a pile of French fries for a true takeaway feel.

  • Serves 6
  • Takes 2.5 hours plus marinating


  • 1.5kg/3lb 3oz boneless leg lamb
  • 4 garlic cloves, crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander, leaves and stems separated
  • 1 tbsp olive oil
  • 1/2 red cabbage, shredded
  • 1 red onion, thinly sliced
  • Juice 1 lemon
  • 2 tbsp pomegranate molasses
  • Salt and freshly ground black pepper

To serve

  • 6 flatbreads
  • Natural yogurt
  • Chilli sauce
  • Pickled green chillies

How to make

  • Allow the lamb to come to room temperature. Use a small knife to make incisions all over the surface, then transfer to a deep roasting tray. Mix the garlic, cumin and ground coriander stems and mix into the garlic and spices along with the oil and plenty of seasoning to make a rough paste.
  • Rub all over and into the lamb, and allow to sit for at least 30 minutes.
  • Preheat the oven to 200°C/180°C fan/gas 6. Roast the lamb for 30 minutes, then remove it from the oven, reduce the heat to 180°C/160°C fan/gas 4 and pour in 50ml 1¾ fl oz / scant ¼ cup cold water.
  • Cover tightly with foil and cook for a further 1 hour.
  • Meanwhile, mix the cabbage with the onion, lemon juice, pomegranate molasses, and some seasoning. Toss to combine and set aside until ready to use.
  • Remove the lamb from the oven, transfer to a board, cover loosely, and rest for 20 minutes.
  • Warm the flatbreads in the oven. Use a sharp knife to really thinly slice the lamb. Pile onto the flatbreads with the red cabbage, coriander leaves, and a dollop of yogurt.
  • Serve with your favourite chilli sauce and pickled green chillies.

Beetroot dip, courgettes, kale and hazelnuts

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You can make all the components of this wonderful kebab in advance and unveil at the table for maximum impact. It’s a combination of wonderful flavours bit also teture that will have your veggie friends begging for the recipe.

  • Serves 4
  • Takes 20 minutes


  • 400g/14oz cannellini beans, drained and rinsed
  • 3 medium cooked beetroots, drained and roughly chopped
  • 3 tbsp Greek yogurt
  • 1 garlic clove, roughly chopped
  • 2 large courgettes, cut in 1cm/¾ inch slices
  • 2 tbsp olive oil
  • 100g/3½ oz kale, tough stalks removed
  • 1tsp paprika
  • ½ tsp cumin seeds
  • 25g/scant 1oz roasted hazelnuts, roughly chopped
  • 2 tbsp white wine vinegar
  • 1tsp caster sugar
  • 2 banana shallots, very thinly sliced
  • Salt and freshly ground black pepper
  • 4-8 flatbreads, to serve

How to make

  • Tip the cannellini beans into the bowl of a food processor with the beetroots, yogurt, and garlic. Whizz until smooth. Season, then scrape out into a bowl, cover, and set aside.
  • Heat a griddle pan to hot. Brush the courgettes with a little olive oil, the parika, and cumin seeds. Season, then lay in a single layer on a baking sheet. Grill for 3-4 minutes, or until the kale is starting to char at the edges. Turn and char the other side for 1 minute, scatter over the hazelnuts, and toast for a few seconds until fragrant. Set aside.
  • In a small bowl, mix the vinegar and sugar to dissolve the granules, tip in the shallots, and stir to coat. Leave to stand for a few minutes.
  • To serve, heat the flatbreads, spread with the beany beetroot dip, top with slices of griddled courgette, crisp kale and hazelnuts, and pickled shallots.

Extracted from Posh Kebabs: Over 70 Recipes for Sensational Skewers and Chic, by Rosie Reynolds, Quadrille books

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