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Doner Kebabs With Pink Pickle

Extract from Dirty Vegan • By Matt Pritchard and One Tribe TV Limited • Published by Mitchell Beazley


$ $ $ $ $
• • • • •
30 mins

Dirty Vegan
Prep: 30 minutes, plus pickling time Cook: 10 minutes

Makes 4

Best eaten on a kerbside at three in the morning, perhaps
after having a bit too much to drink. Failing that, you’ll still
love this healthy, vegan version of a well-loved junk food
classic! The pickle needs to be made in advance but can
be used on the day of pickling. It mellows over time and can
be stored in the fridge for up to 4 weeks, as long as the liquid
covers the veg. You can tweak this recipe endlessly – try
Babaganoush or Tahini Dressing instead of hummus, or some Crimson Kraut or Scandi Slaw.

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© 2022 Matt Pritchard / Mitchell Beazley · Reproduced with permission. · Dirty Vegan by Matt Pritchard published by Mitchell Beazley £20, hardback ( Photography by Jamie Orlando Smith and Chris Terry.
  • Step 1

    To make the pickle, heat the vinegar, sugar, bay leaf, spices
    and salt in a pan until dissolved. Pack the sliced veg into
    a sterilized 500ml clip-top jar. Pour in the warm liquid to
    the top. Close and leave for at least a few hours until cold,
    but preferably for a couple of days, if not weeks.

  • Step 2

    To make the kebabs, heat 2 tablespoons oil in a large frying
    pan, add the seitan and cook over a medium-high heat for
    3–4 minutes, until nicely coloured and heated through.
    While the seitan fries, mix the mint into the yogurt.

  • Step 3

    Lightly toast the pittas and split them open along 1 side.
    Slather some hummus inside each pitta and add a spoonful
    of drained pink pickles. Tuck in a small handful of salad
    leaves, followed by a generous serving of the fried seitan.

  • Step 4

    Add a drizzle of yogurt and as much chilli sauce as you
    fancy. Finish with a scattering of dukkah. Eat with gusto.

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