Kebabs have a bad name in the UK and looking at the pavement detritus on a Sunday morning, I’d agree. However a good kebab is a think of wonder, and one of the things which makes it great is a good bread rather than a poor pita. I buy my breads from an Asian supermarket on my way home, still warm, because I couldn’t make one as good. I used a ridged cast iron pan because I could get it hot and then put it under the grill, cooking the chicken quickly so that it stayed juicy.

You will need

  • A large chicken breast per person
  • Tandoori spice mix
  • Lemon Juice
  • Greek yogurt
  • Cumin seeds
  • A cucumber
  • Fresh corridor
  • Hot sauce
  • A flat bread/naan/roti


  1. Chop the chicken into large chunks and dump in a plastic bag with a heaped tablespoon of tandoori spices and a healthy lemon juice. Shake until everything is mixed and stick it in the fridge over night.
  2. On the night…
  3. Put a heaped teaspoon of cumin seeds into a fry pan and heat until they pop and sizzle.
  4. Grind them in a pestle
  5. Fine slice a few inches of cucumber and mix with cumin and enough yogurt to bind. Refrigerate.
  6. Stick the grill on high and pop a ridged cast iron pan onto a high heat.
  7. Once everything is hot dump the chicken in and after a few minutes turn each piece so they’ve all got griddle marks on the outside.
  8. Pop the pan under the grill. It should only take a few minutes until everything is cooked though.
  9. Mix and eat


So good I eat it sober. Lots.

The result