Ov Kebab - Plant Based Recipe

Season and cook

Pat the plant-based doner strips dry with paper towel. In a large bowl toss with olive oil, smoked paprika, ground cumin, garlic powder, salt and black pepper until evenly coated.

Heat a large non-stick skillet over medium-high heat. When hot, add the seasoned doner strips in a single layer (work in batches if needed). Cook for 3–4 minutes per side, stirring or flipping occasionally, until well-browned and slightly crisp at the edges. Remove from pan and keep warm.

In a small bowl combine vegan mayonnaise, harissa paste, tomato paste, lemon juice, smoked paprika, minced garlic and salt. Whisk until smooth. Add water 1 tsp at a time to reach a pourable but thick sauce consistency. Taste and adjust heat/salt or acidity as needed.

Cover and refrigerate for at least 15 minutes to let flavors meld. Can be made up to 24 hours ahead.

Prepare vegetables while the doner finishes cooking. Thinly shred lettuce and red cabbage, slice tomatoes and thinly slice the red onion. Combine lettuce and cabbage in a bowl and toss with a squeeze of lemon and a pinch of salt to lift the flavors.

Warm waffle breads: Heat a large skillet or griddle over medium heat. Lightly butter or brush both sides of each sesame waffle bread. Toast 1–2 minutes per side until golden and slightly crisp. Alternatively, warm in a toaster or oven at 180°C (350°F) for 4–6 minutes.

Assemble each kebab: Place a warm waffle bread on a work surface. Spread about 1–2 tablespoons of the signature spicy sauce down the center. Add a generous handful (about 1/4 of cooked doner) of the plant-based strips, then top with shredded lettuce and cabbage, 3–4 tomato slices, and a few rings of red onion. Sprinkle with chopped parsley if using and finish with another drizzle (1 tsp) of sauce and a squeeze of lemon.

Fold or roll the waffle bread to enclose the filling. Wrap in parchment or foil to hold shape for service or slice in half and serve open-faced.