Vegan Chicken Doner Kebab
Transform your favorite street food into a plant-based delight with this Vegan Chicken Doner Kebab recipe! Featuring seitan as the star protein, marinated in a rich blend of soy yogurt, lemon juice, smoked paprika, garlic, and aromatic spices, this dish captures the bold, smoky, and savory flavors of traditional doner kebabs without compromising on texture or taste. Served in warm flatbreads or pita alongside fresh slices of tomato, cucumber, red onion, and crisp lettuce, and finished with a creamy drizzle of tahini sauce, this vegan kebab is as satisfying as it is nutritious. Perfect for a quick dinner or a crowd-pleasing meal, it’s ready in under 40 minutes and packed full of protein, vibrant veggies, and irresistible Mediterranean flavors!
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Recipe Information
Ingredients
- 300 grams Seitan
- 150 grams Soy yogurt
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Flatbreads or pita
- 1 large Tomato, sliced
- 0.5 medium Cucumber, sliced
- 0.5 medium Red onion, sliced
- 1 cup Lettuce, shredded
- 4 tablespoons Tahini sauce
Instructions
In a bowl, mix together the soy yogurt, lemon juice, olive oil, garlic powder, smoked paprika, ground cumin, ground coriander, dried oregano, salt, and black pepper to create the marinade.
Cut the seitan into thin strips and add them to the marinade. Ensure all pieces are well-coated. Cover and let it marinate in the fridge for at least 15 minutes, or up to 2 hours for deeper flavor.
Heat a large non-stick pan over medium-high heat. Add the marinated seitan strips and cook for about 5-7 minutes, stirring occasionally, until they are slightly crispy and golden brown.
Warm the flatbreads or pitas in a dry skillet or in the oven wrapped in foil.
To assemble, lay the flatbread on a plate, add a portion of the cooked seitan, and top with slices of tomato, cucumber, and red onion. Add a handful of shredded lettuce.
Drizzle the assembled kebab with tahini sauce.
Roll or fold the flatbread around the fillings. Use parchment paper to wrap around one end for easier eating if desired.
Serve immediately while warm, accompanied by extra tahini sauce for dipping.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2667 mg | 116% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 30.4 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 722 mg | 56% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1923 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
