Kcal Kebab Recipe

Toast flatbreads

Lightly brush each flatbread with a little olive oil (about 1/4 tsp each). Toast on a hot dry skillet or griddle over medium heat, 1–1.5 minutes per side, until warmed through and lightly browned and crisp at the edges. Remove and keep warm under a clean towel.

Prepare vegetables

Place 2 large lettuce leaves on each toasted flatbread as a barrier to prevent sogginess. Slice roma tomatoes into 1/4 in (6 mm) rounds and thinly slice the red onion. Divide shredded red cabbage evenly among the four flatbreads (about 1/4 cup each). Arrange 3–4 tomato slices and a few onion rings on top of the cabbage for each wrap.

If your doner meat is precooked and chilled, warm it gently in a skillet: heat 1 tsp olive oil over medium heat, add the sliced meat in a single layer and toss for 2–3 minutes until heated through and slightly crisp at the edges. If your meat is a single roast, slice thinly against the grain into 2–3 mm slices and warm the same way. Divide the warmed meat evenly among the four flatbreads (about 100 g per wrap).

If using three different protein options, pick one and discard the others; quantities listed are for a single choice to keep the dish lower in calories.

Make the sauce while meat is warming: in a small bowl combine 3 tbsp low-fat Greek yogurt, 2 tbsp light mayonnaise, 1 tsp harissa paste, 1 tsp smoked paprika, 1 tbsp lemon juice, and 1 minced garlic clove. Season with 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth. If sauce is too thick for drizzling, add up to 1 tsp water and whisk again to reach a pourable consistency. Taste and adjust harissa (more for heat) and salt if needed.

Assemble the wraps: spoon about 1–1.5 tbsp of the signature spicy sauce across the center of each flatbread on top of the vegetables. Spread evenly but leave margin at the edges to fold. Sprinkle optional chopped parsley over the meat for freshness.

Fold and serve: fold the bottom edge of each flatbread up over the filling, then fold one side over and roll tightly like a kebab wrap. If preparing to-go, wrap in parchment or foil to hold shape. Serve immediately with optional lemon wedges on the side for squeezing over the filling.

Storage: leftover sauce keeps in an airtight container in the refrigerator for up to 3 days. Warmed doner meat can be refrigerated up to 2 days; reheat gently to avoid drying out.