Vegetarian Homemade Doner Kebab
Savor the bold flavors of the Middle East with this delicious and protein-packed Vegetarian Homemade Doner Kebab recipe! Perfect for plant-based eaters, this recipe swaps traditional meat for savory seitan, marinated in a blend of aromatic spices like paprika, cumin, and garlic powder. The spiced seitan is quick-cooked to achieve a satisfying, caramelized finish and is then layered in warm pita bread with fresh vegetables like crisp lettuce, juicy tomatoes, and crunchy cucumbers. A vibrant mint yogurt sauce adds a creamy, tangy touch to every bite, with an optional drizzle of hot sauce for extra heat. Ready in just 35 minutes, this vegan-friendly twist on a takeout classic is ideal for a quick, flavorful dinner or lunch that the whole family will love. Your search for the ultimate vegetarian doner kebab ends here!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 ounces seitan
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 tablespoons mint leaves, finely chopped
- 1 cucumber, sliced
- 2 tomatoes, sliced
- 0.5 red onion, thinly sliced
- 6 lettuce leaves
- 4 pita bread or flatbreads
- hot sauce (optional)
Instructions
Slice the seitan into thin strips to resemble the thin slices of traditional doner kebab meat.
In a mixing bowl, combine olive oil, onion powder, paprika, ground cumin, garlic powder, cayenne pepper, salt, and black pepper. Mix well to form a marinade.
Add the seitan strips to the marinade and toss well to ensure every piece is well coated. Let it marinate for at least 15 minutes for flavors to infuse.
Heat a large skillet over medium heat and add the marinated seitan strips. Cook for about 5-7 minutes, stirring occasionally, until the seitan is browned and heated through.
While the seitan cooks, prepare the yogurt sauce by mixing the plain yogurt with lemon juice and chopped mint leaves. Stir well and set aside.
Warm the pita bread or flatbreads on a dry skillet or in the oven for a few minutes until soft and pliable.
To assemble the kebabs, place a few lettuce leaves on each flatbread, followed by slices of cucumber, tomatoes, and red onion.
Add a generous portion of the cooked seitan on top of the vegetables.
Drizzle the mint yogurt sauce over the seitan, and add hot sauce for an additional kick if desired.
Fold or roll the flatbreads around the fillings and serve immediately.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4022 mg | 175% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 28.7 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 810 mg | 62% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1838 mg | 39% | |
*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.
