Vegetarian Authentic Doner Kebab
Savor the flavors of the Middle East with this mouthwatering Vegetarian Authentic Doner Kebab, a plant-based twist on the classic street food favorite. Made with tender seitan marinated in a rich blend of olive oil, soy sauce, lemon juice, and aromatic spices like cumin, paprika, and oregano, this recipe promises bold and savory bites in every wrap. Paired with a creamy homemade yogurt sauce infused with fresh mint, grated cucumber, and lemon zest, these kebabs are served in warm, pillowy pita bread alongside crisp tomato slices, red onion, and lettuce. Perfect for meat-free meals, this easy 50-minute recipe is a delightful balance of textures and vibrant Mediterranean-inspired flavors. Whether for a casual lunch or an exciting dinner, these vegetarian doner kebabs are sure to impress!
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Recipe Information
Ingredients
- 400 g seitan
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 200 g plain Greek yogurt
- 2 tbsp fresh mint leaves, chopped
- 0.5 cucumber, grated
- 0.5 tsp lemon zest
- 4 pita breads, warmed
- 1 tomato, sliced
- 1 red onion, thinly sliced
- 4 lettuce leaves
Instructions
Start by preparing the seitan. Slice it into thin strips, suitable for kebab fillings.
In a large mixing bowl, combine the olive oil, soy sauce, lemon juice, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Mix well to form a marinade.
Add the sliced seitan to the marinade, tossing until well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
While the seitan marinates, prepare the yogurt sauce. In a small bowl, combine the Greek yogurt, chopped mint leaves, grated cucumber, and lemon zest. Mix well and set aside.
Preheat a large non-stick pan over medium heat. Add the marinated seitan and cook for about 6-8 minutes, stirring occasionally until browned and slightly crispy on the edges.
Warm the pita breads in an oven or on a pan for a few minutes until soft and pliable.
To assemble the kebabs, take a warmed pita bread and add a few slices of cooked seitan to the center.
Top with slices of tomato, red onion, and a piece of lettuce. Drizzle with the prepared yogurt sauce.
Carefully roll or fold the pita around the filling, wrap it in food-safe paper or serve immediately to enjoy fresh.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 12.7 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1152 mg | 25% | |
*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.
