If you find it hard to believe that a döner kebab can be healthy, we're here to prove you wrong. This veggie-style grilled mushroom döner will have you feeling like you're post night out minus the regret. Enjoy.
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Step 1.
Start by tearing the mushrooms into thick pieces, then slice the peppers. Tip it all into a bowl with the olive oil, smoked paprika, dried rosemary, cumin and ground coriander. Season with salt and pepper, then marinate for at least 1 hr but preferably overnight.
Step 2.
For the sauce, finely chop the mint, grate the garlic and crumble ⅔ of the feta. In a small bowl, combine the yogurt, mint, garlic, dill, white wine vinegar and feta, then season with salt and pepper. Set aside.
Step 3.
When you're ready to cook, heat the oven to 220°C or as hot as it will go. Thread the mushrooms and peppers onto skewers, then transfer to a tray and cook for 10-15 mins until charred, then flip and cook for another 10-15 mins. The timings will vary depending on your oven, so keep an eye on them.
Step 4.
Finely slice the red onion and tip into a bowl, then squeeze over the lemon. Deseed and dice the tomatoes and shred the lettuce, then add both to the same bowl. Toss with the sumac and set aside.
Step 5.
Toast the pitta and fill with the sauce, grilled veg and red onion salad. Top with the remaining feta and get stuck in.
Serves
4
550 g
Oyster Mushrooms
2
Red Peppers
3 tbsp
Smoked Paprika
2 tbsp
Dried Rosemary
1
Red Onion
1
Lemon
2
Vine Tomatoes
1
Romaine Lettuce
1 tbsp
Sumac
4
Pitta Breads
2 tbsp
Ground Cumin
1½ tbsp
Ground Coriander
2 tbsp
Olive Oil
Salt
Black Pepper
For The Sauce
15 g
Mint
1 Clove
Garlic
80 g
Feta
200 g
Natural Yoghurt
1 tsp
Dill
1 tbsp
White Wine Vinegar
Serves
4
550 g
Oyster Mushrooms
2
Red Peppers
3 tbsp
Smoked Paprika
2 tbsp
Dried Rosemary
1
Red Onion
1
Lemon
2
Vine Tomatoes
1
Romaine Lettuce
1 tbsp
Sumac
4
Pitta Breads
2 tbsp
Ground Cumin
1½ tbsp
Ground Coriander
2 tbsp
Olive Oil
Salt
Black Pepper
For The Sauce
15 g
Mint
1 Clove
Garlic
80 g
Feta
200 g
Natural Yoghurt
1 tsp
Dill
1 tbsp
White Wine Vinegar
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by tearing the mushrooms into thick pieces, then slice the peppers. Tip it all into a bowl with the olive oil, smoked paprika, dried rosemary, cumin and ground coriander. Season with salt and pepper, then marinate for at least 1 hr but preferably overnight.
Step 2.
For the sauce, finely chop the mint, grate the garlic and crumble ⅔ of the feta. In a small bowl, combine the yogurt, mint, garlic, dill, white wine vinegar and feta, then season with salt and pepper. Set aside.
Step 3.
When you're ready to cook, heat the oven to 220°C or as hot as it will go. Thread the mushrooms and peppers onto skewers, then transfer to a tray and cook for 10-15 mins until charred, then flip and cook for another 10-15 mins. The timings will vary depending on your oven, so keep an eye on them.
Step 4.
Finely slice the red onion and tip into a bowl, then squeeze over the lemon. Deseed and dice the tomatoes and shred the lettuce, then add both to the same bowl. Toss with the sumac and set aside.
Step 5.
Toast the pitta and fill with the sauce, grilled veg and red onion salad. Top with the remaining feta and get stuck in.
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