Vegetarian doner kebab

    40 min

    This is my vegetarian version of the takeaway favourite with meat free lamb strips. To keep it healthy, I often serve this with couscous made with diced peppers and a squeeze of tomato puree, but they are fine on their own too.


    Bedfordshire, England, UK
    39 people made this

    Serves: 4 

    • oil for frying
    • 1 onion
    • 1 clove garlic
    • 1/2 teaspoon fresh red chilli or chilli flakes
    • 1 teaspoon oregano
    • 1 teaspoon dried mixed herbs
    • 1 pack Quorn™ lamb style strips
    • 1 teaspoon cayenne pepper
    • salt and pepper to season
    • 4 pitta breads
    • Kebab fillings
    • sliced lettuce
    • shredded red cabbage
    • shredded white cabbage
    • sliced tomato
    • sliced cucumber
    • wedge of lemon
    • plain yoghurt
    • chilli sauce to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat the oil in a pan. Finely chop half of the onion. Slice the other half and use for the filling. Mince garlic and chilli, and add to the oil. Heat very gently and sweat for about 5 minutes until soft.
    2. Add oregano, mixed herbs and cayenne, and heat for a further 2 minutes.
    3. Add the vegetarian lamb strips and turn up the heat. Ensure the strips are coated in the spicy mixture. Season with salt and pepper.
    4. As the strips are cooking, add some water to the pan to stop them from sticking. Cook for about 10 minutes and keep adding splashes of water until the strips are cooked.
    5. Toast your pitta breads and fill with the spicy vegetarian lamb strip mixture, sliced onions, the kebab fillings and top with yoghurt or chilli sauce, or both!


    * I use herbs de provence for the mixed herbs, but Italian is fine too... anything green!
    * If you don't like it spicy, you can use paprika instead of cayenne pepper, it changes the taste but is still delish!

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