Oumph! Döner Kebab Pittas & Yoghurt Mint Sauce

Oumph! Döner Kebab Pittas & Yoghurt Mint Sauce

Oumph! Kebab Döner Style is an awesome new product that makes it easy and delicious to create your own favourite kebab dishes at home. Oumph! Kebab Döner Style is made from peas — yes, you read right! That means it’s packed with protein, is 100 per cent plant-based and free from gluten. Find it in an Iceland store near you now.

Serves 4

Ingredients

Method

  • 4 soft pitta breads, lightly toasted
  • 1 packet of Oumph! Kebab Döner Style (280g)
  • 60ml (2 fl oz) water, for cooking
  • A handful of shredded iceberg lettuce
  • ¼ cucumber, sliced
  • 2 large salad tomatoes, sliced
  • 50g (1.7 oz) shredded red cabbage (use pickled if you prefer)
  • 4 pickled green chillies
  • 2 tbsp chilli sauce
  • ½ red onion, finely diced

For the yoghurt mint sauce:

  • 150g (5.3 oz) dairy-free yoghurt
  • 1 tbsp apple cider vinegar
  • Juice of ½ lemon
  • A pinch of salt + pepper
  • A handful of fresh mint leaves
  • Chips, to serve
  • 1
    Start by frying the Oumph! Kebab Döner Style in 4 tablespoons of water in a non-stick frying pan over high heat for 3-5 minutes. If cooking the product straight from frozen; add a few minutes to the cooking time. You can also cook the Oumph! Kebab Döner Style in an oven-proof tray with 4 tablespoons of water in a preheated oven at 175°C/350°F/Gas 4) for roughly 10 minutes or until the edges are lightly browned.
  • 2
    Prepare the yoghurt mint sauce: place the dairy-free yoghurt, apple cider vinegar, lemon juice, salt, pepper and fresh mint leaves into a small food processor and process until smooth.
  • 3
    To assemble the Oumph! Kebab Döner Style pittas: slice your lightly toasted, soft pitta breads and fill each pitta with lettuce, red cabbage, cucumber, tomato and the cooked Oumph! Döner Kebab.
  • 4
    Drizzle chilli sauce and yoghurt mint sauce and add a pickled green chilli to each pitta and sprinkle with some red onion.
  • 5
    Serve with chips
  • 6
    Dig in to the perfect plant-based fakeaway kebab!

Recipe and photo by Romy London, @romylondonuk for Oumph!, oumph.uk, @eat_oumph