Vegetarian Chicken Doner Kebab
Savor the flavors of a classic Middle Eastern favorite with a plant-based twist in this Vegetarian Chicken Doner Kebab recipe. Made with tender, marinated seitan slices infused with a vibrant blend of cumin, coriander, paprika, and oregano, this dish delivers bold, smoky flavors in every bite. The seitan is pan-seared to perfection and paired with crisp lettuce, juicy tomatoes, crunchy cucumbers, and zesty red onions, all wrapped in soft flatbreads. A creamy homemade garlic yogurt sauce adds a refreshing tang that ties the kebab together beautifully. Quick to prepare in under 45 minutes, this vegetarian-friendly recipe is perfect for a satisfying lunch or dinner. Whether you're a devoted herbivore or just looking to explore meatless options, this plant-based doner kebab is sure to impress! Keywords: vegetarian doner kebab, seitan kebab recipe, plant-based chicken doner, garlic yogurt sauce, meatless Middle Eastern recipe.
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Recipe Information
Ingredients
- 500 grams Seitan
- 2 tablespoons Olive oil
- 2 large Garlic clove
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 tablespoon Soy sauce
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 small Cucumber
- 2 medium Tomato
- 1 medium Red onion
- 4 large Lettuce leaves
- 4 Flatbreads
- 1 cup Plain yogurt
- 2 tablespoons Fresh parsley
- 1 small Garlic clove
Instructions
Slice the seitan into thin strips.
In a mixing bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, dried oregano, soy sauce, lemon juice, salt, and black pepper. Add the seitan strips and toss to coat. Let marinate for at least 20 minutes.
Meanwhile, prepare the garlic sauce by mixing plain yogurt, minced parsley, and minced small garlic clove. Season with salt and pepper to taste.
Thinly slice the cucumber, tomatoes, and red onion. Set aside.
Heat a large skillet over medium-high heat and add the marinated seitan. Cook for about 5-7 minutes, stirring occasionally, until browned and slightly crispy.
Warm the flatbreads in a dry pan or oven.
To assemble, lay a flatbread on a flat surface and place a lettuce leaf on it. Add a portion of the cooked seitan, then top with cucumber slices, tomato slices, and red onion.
Drizzle a generous amount of garlic yogurt sauce over the vegetables.
Roll the flatbread tightly into a wrap and serve immediately.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 5373 mg | 234% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 50.0 g | ||
| Protein | 163.6 g | 327% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 940 mg | 72% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2151 mg | 46% | |
*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.
