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‘Kevabs’ with Onion Salad & Garlic Aioli Recipe

Freshly Picked

Main meals
Open flatbread topped with chopped grilled plant-based kebabs, lettuce, onions, pickles, yellow pepper, and vegan aioli and sauce, served on a wooden board.
Open flatbread topped with grilled plant-based kebabs, lettuce, sliced gherkins, and drizzled vegan white sauce on a wooden surface.

Bring bold flavours to the table with these plant-based kevabs, wrapped in soft Lebanese bread and topped with a bright sumac onion salad. Finished with a punchy garlic aioli, they’re a crowd-pleasing vegan main you’ll want on repeat.

You will need

Serves 4

For the aioli:

  • 10 garlic cloves
  • 2 tablespoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • Aquafaba from a tin of white beans
  • Neutral oil (canola, sunflower or vegetable)

For the salad:

  • 1/2 red onion, finely sliced
  • 1 bunch parsley, finely chopped
  • 1 large tomato, halved and cut into slices
  • Pinch of sumac
  • Pinch of salt
  • 1/2 lemon, juiced
  • 1 tablespoon extra virgin olive oil

For the protein:

  • 2 tablespoons oil
  • 300g soy-based protein, or plant-based protein of your choice

To serve:

  • 4 Lebanese pita bread
  • 1/2 iceberg lettuce, shredded
  • Turkish pickled peppers, roughly chopped

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Directions

10 mins to prep

20 mins to cook

  1. Step 1

    For the aioli: Add all ingredients to a food processor and blend until smooth and well combined.

  2. Step 2

    For the protein: Add oil to a hot pan over medium heat. Fry the protein until heated through and golden brown.

  3. Step 3

    For the salad: Combine all ingredients in a bowl.

  4. Step 4

    To assemble the kebab: Add lettuce, the onion salad, a generous spoonful of aioli, Turkish pickled peppers, and protein to your Lebanese pita bread. Roll the bread and slice in half to serve.

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Recipe: Angie Yaka

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