The Chef

Restaurants

Meals

Drinks

Restaurants›German Doner Kebab Damac Mall›Ov Kebab Vegetarian Recipe

Ov Kebab Vegetarian Recipe

Name: German Doner Kebab Damac Malls OV Kebab Vegetarian Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 400 g store-bought plant-based doner slices (or seitan/soy-based kebab strips); 2 tbs olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs lemon juice; 3 cups romaine or mixed lettuce, shredded; 2 tomatoes, ripe, sliced or diced; 0.5 red onion, thinly sliced; 1 cup red cabbage, thinly shredded; 2 tbsp fresh parsley, chopped; 2 cups all-purpose flour; 1 tsp active dry yeast; 0.75 cups warm water; 0.25 cups warm milk (dairy or plant); 1 tsp sugar; 0.5 tsp salt; 1 tbs olive oil (dough); 2 tbs sesame seeds; 2 tbs butter or vegan spread (for toasting); 0.5 cup Garlic Yogurt Sauce: plain Greek yogurt (or plant yogurt); 1 tsp Garlic Yogurt Sauce: minced garlic; 1 tsp Garlic Yogurt Sauce: lemon juice; 0.25 tsp Garlic Yogurt Sauce: salt; 2 tbs Spicy Red Pepper Sauce: tomato paste; 1 tsp Spicy Red Pepper Sauce: hot sauce (or harissa); 1 tsp Spicy Red Pepper Sauce: olive oil

Inspired by German Doner Kebab Damac Mall

Time1h 15m

Serves4

Our new plant-based doner, fresh lettuce and juicy tomatoes, onion and red cabbage. Served in our handmade toasted sesame waffle bread with our three signature sauces.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Plant-based Doner (OV Kebab)

14 1/8 oz (400 g) store-bought plant-based doner slices (or seitan/soy-based kebab strips)

2 tbs olive oil

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbs ReaLemon lemon juice

Salad & Toppings

3 cups romaine or mixed lettuce, shredded

2 tomatoes, ripe, sliced or diced

1/2 Red onion, thinly sliced

1 cup red cabbage, thinly shredded

2 tbsp Fresh parsley, chopped

Handmade Toasted Sesame Waffle Bread

2 cups 00 bread flour

1 tsp Active dry yeast

3/4 cups warm water

1/4 cups warm milk (dairy or plant)

1 tsp sugar

1/2 tsp Celtic sea salt

1 tbs olive oil (dough)

2 tbs Sesame seeds

2 tbs butter or vegan spread (for toasting)

Signature Sauces (Three)

1/2 cup Garlic Yogurt Sauce: plain Greek yogurt (or plant yogurt)

1 tsp Garlic Yogurt Sauce: minced garlic

1 tsp Garlic Yogurt Sauce: lemon juice

1/4 tsp Garlic Yogurt Sauce: salt

2 tbs Spicy Red Pepper Sauce: tomato paste

1 tsp Spicy Red Pepper Sauce: hot sauce (or harissa)

1 tsp Spicy Red Pepper Sauce: olive oil

1/4 cup Herb Tahini Sauce: tahini

2 tbs Herb Tahini Sauce: water (to thin)

1 tsp Herb Tahini Sauce: lemon juice

1 tbs Herb Tahini Sauce: chopped parsley

1/4 tsp salt (sauces)

Method

Plant-based Doner (OV Kebab)

Season and Cook

In a bowl, toss the plant-based doner slices with olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt, pepper and lemon juice until evenly coated. Let sit 5 minutes to absorb flavors. Heat a large nonstick skillet over medium-high heat. Add the seasoned doner slices and sear 3–4 minutes per side until edges are crisped and heated through. Remove from heat and keep warm.

Salad & Toppings

While the doner cooks, prepare the salad. Wash and shred the lettuce. Slice or dice the tomatoes and thinly slice the red onion. Thinly shred the red cabbage. Toss lettuce, tomatoes, onion, cabbage and chopped parsley in a bowl; season lightly with a pinch of salt and 1 tsp lemon juice if desired. Keep chilled until assembly.

Handmade Toasted Sesame Waffle Bread

Make the Dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let bloom 5–7 minutes until foamy. In a mixing bowl, combine flour and salt. Add the foamy yeast, warm milk and 1 tbsp olive oil. Mix until a soft dough forms; knead 6–8 minutes by hand (or 4–5 minutes in a stand mixer) until smooth and elastic.

First Rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm place until doubled, about 45–60 minutes.

Shape and Cook Waffle Bread

Punch down the dough and divide into 4 equal pieces (for 4 servings). Roll each piece into a ball and flatten into a 6–7 inch round about 1/4 inch thick. Brush tops lightly with water and sprinkle sesame seeds. Heat a waffle iron or griddle to medium-high. If using a waffle iron, press each round in the iron 2–3 minutes until golden and crisp; if using a griddle or skillet, cook 2–3 minutes per side in a little oil or butter until puffed and golden. Brush each cooked piece with melted butter or vegan spread and keep warm.

Signature Sauces (Three)

Garlic Yogurt Sauce

In a small bowl combine 1/2 cup yogurt, 1 tsp minced garlic, 1 tsp lemon juice and 1/4 tsp salt. Stir until smooth and refrigerate until ready to use. Taste and adjust salt or lemon as needed.

Spicy Red Pepper Sauce

Whisk together 2 tbsp tomato paste, 1 tsp hot sauce (or harissa), 1 tsp olive oil and a pinch of salt. If too thick, thin with 1–2 tsp water until spreadable. Adjust heat to taste.

Herb Tahini Sauce

In a bowl mix 1/4 cup tahini with 2 tbsp water, 1 tsp lemon juice, 1 tbsp chopped parsley and 1/4 tsp salt. Whisk until smooth and creamy, adding up to 1 tbsp more water if needed for desired consistency.

Assembly

To assemble each OV Kebab (serving): warm one sesame waffle bread. Spread a tablespoon of each desired sauce (garlic yogurt, spicy red pepper, herb tahini) on the inside. Layer a generous handful (about 1 cup) of shredded lettuce, then 1/4 of the cooked plant-based doner (about 100 g), a portion of tomatoes, a few slices of red onion and a small handful (1/4 cup) of shredded red cabbage. Finish with extra parsley and a final drizzle of sauce. Fold or wrap and serve immediately.