Babs in Glasgow's city centre is founded and led by the same team behind Bread Meats Bread, and seeks to serve delicious street food dishes that reflect the culinary heritage of the kebab from Greek, Turkish and Levantine recipes and traditions.
Start your meal the fun way with some sips from the Babs bar, including a Watermelon Sugar made with Malfy gin, Limoncello, fresh lime juice and watermelon syrup, topped up with lemonade. Nibbles and dips begin the main meal, with marinated organic Greek feta cheese marinated in extra virgin Greek olive oil and oregano, and pita breads with ajvar roast pepper dip, tomato hummus and babaganoush. Little plates are perfect for starters, and include charcoal grilled prawns in chilli butter with garlic, chopped tomatoes and fresh herbs, and deep fried chunky feta cheese stuffed in filo pastry and coated with sesame seeds. The hummus beef shawarma is made with spit-grilled and thinly sliced beef shawarma, on a bed of classic hummus and lemony tahini, drizzled with a herby extra virgin olive oil, infused chickpeas and served with a pita on the side.
From the grill, we would order the lamb couscous with marinated Scotch grass fed lamb on a bed of beetroot infused pearl couscous with chargrilled Mediterranean vegetables, onions and sweet pickles, drizzled with feta and pomegranate seeds. We’d pair this dish with skin on fries topped with thinly sliced beef yaprak doner, garlic mayo and harissa chilli sauce. How tasty does that sound! The charcoal grill perfectly cooks the sea bream with sustainable Scottish line caught sea bream, infused with paprika and oregano, chargrilled and served on a bed of slow grilled Mediterranean vegetables with triple cooked new potatoes, and a side of fresh dill tzatziki.