About this recipe: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.
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Method Prep:20min › Cook:20min › Ready in:40min
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.
Add oregano, mixed herbs and cayenne, and heat for a further 2 minutes.
Add the vegetarian lamb strips and turn up the heat. Ensure the strips are coated in the spicy mixture. Season with salt and pepper.
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.
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!