#FtLionAwards 2018 – Best Kebab of the Year?

After the #FtLionAwards 2017 Best Dessert of the Year (sponsored by Chai Naasto and the newly opened Patri), we continue with the Best Kebab of the Year category.

After much debate and dialogue, we’ve shortlisted the following four nominees.

And while you marvel over these amazing kebabs, remember that not only can you also vote for your favourite on our Instagram and Facebook pages, but in doing so you’ll automatically be entered in our prize draw with the chance of winning a fantastic Celebration Set Menu for 2 at Chai Naasto’s west London branch in Hammersmith.

SHORTLIST – Best Kebabs of the Year

We want you to either: 1) vote for the following nominees, or 2) let us know both your favourite kebab and the place you had it, all on our Facebook and/or Instagram pages.


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Chakra already has its Jalandhar Chicken up for contention in the main category. This time, it’s these Gilafi Sheek Kebab, which were earth-shatteringly good! What made these was the “aromatic garam masala”, which was strong, with solid heat offset by the clever crunch of the coriander seeds therein.

The kebab itself was perfectly tandoored, with a touch of smokiness to it, and soft to the bite. Absolute triumph, and as one Lion predicted at the time put it, “Simply the best seekh this year!”


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The recently opened Japanese restaurant Issho-Ni presented a pair of such incredibly good skewers of Chicken Yakitori, or Chicken “cooked over charcoal”, that despite their size, we just had to include these for consideration.

It was the effortless way in which the deep flavour of the terriyaki sauce married with the smoky barbecue char, which convinced us that, given the chance, we could have devoured a dozen of these dainty little nuggets of absolutely succulent poultry pieces, they were so damned good!


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Fine dining establishment Kahani not only has two mains in with a chance of winning, but this fabulous chargrilled sirloin kebab, which was as near faultless as any kebab is ever going to be.

The balance of spices in this mixture was wonderfully judged, with the lingering heat just strong enough to allow for the smoky aroma, courtesy of the tandoor, to define both its taste and its texture. Not only was the chargrill achieved on the outside just right, but the kebab offered a delightfully tender chewiness which made each and every bite worth savouring.


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Le Bab has a starter nominee; and now this superb kebab roll that was ultimately defined by both the sheer quality of the Herdwick lamb – a breed that’s native to the Lake District of Cumbria – and its cooking. Not only did it boast a beautifully charred and attractively dark, glistening exterior, but was, contrary to appearance, wholly soft and juicy on the inside, and expertly spiced without being overpowering.

As such, not only was it rich in flavour, but the few pickles therein coupled with the curry mayo helped to dampen the heat of the spices, with the crunchy parsnips being an enjoyable textural contrast.

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