Soft fluffy pitta, topped with pan fried kebab style meat, lots of salad and a herby yoghurt dressing. I've made this a few times for non-vegans and it's always a hit. It can be easily paired with a side rice salad, pesto pasta, or coleslaw!
Prep time: 10 mins
Cooking time: 10 mins
Difficulty: Easy
Serves: 6 (makes six kebabs)
Ingredients:
Kebab
6 pitta bread
175g Vivera Shawarma pieces or Seitan/Jackfruit equivalent
1/2 red bell pepper
1/4 cucumber
1/2 red onion
Handful lettuce
2 tsp meat seasoning
1 tbsp minced/chopped garlic
1 tsp mixed herbs
Salt and pepper
Mixed herb dressing
6 tbsp Soy yoghurt (I used Alpro soya)
1 tsp mixed herbs
1 tbsp minced/chopped garlic
Salt and pepper
Warm 1tbsp olive oil in a frying pan, and then add the Vivera Shawarma pieces (or your alternative).
Slice the red bell pepper and add to the pan.
Season with 2 tsp of meat seasoning, 1 tbsp of minced/chopped garlic, 1 tsp of mixed herbs and salt and pepper.
Give it a toss and fry off for 5mins.
Whilst that is frying, get a small bowl and combine the 6 tbsp of Soy yoghurt, 1 tsp of mixed herbs, 1 tbsp of minced/chopped garlic and season with salt and pepper.
To make your salad, finely slice 1/2 of red onion, a handful of lettuce, and dice the cucumber. Combine this in a separate bowl.
Kebab Assemble:
Get a soft fluffy pitta and top with a couple of tbsps of the kebab mixture, some salad and a tbsp of the herb dressing.
Get a glass of lemonade with ice or some Pimms and enjoy in the Sun!
Happy eating!
Notes: You can prep the yoghurt dressing in advance so the flavour sets in. You can also marinate the kebab 'meat' in the herbs and seasoning before cooking for an extra flavour boost. This dish is perfect with some rice salad or coleslaw, and because it is so quick to make you could also go the extra step and make your own bread!
Drop a comment below if you give this a go or share it on Instagram! #BEANSFOODBIBLE
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