Oumph! Kebab Dӧnor Style

These days, there's very little you'll miss out on when you eat a vegan diet, especially when there are so many great alternatives to meat and dairy products on the market. And Oumph! has to be my favourite meat-alternative brand.

As well as offering an extensive range, their belief in creating mouthwatering food that's delicious, easy to cook and crazy-good for the environment, ticks all the boxes for me.

I collaborated with Oumph! to create this tasty dish using their fantastic Kebab Dӧner Style – and it was epic. Add some sumac pickled onions and creamy garlic yogurt sauce, and meat-eaters won't know what they're missing out on!



1 pack Oumph! Kebab Dӧnor Style

For the sumac pickled onions

1 onion, thinly sliced

½ tsp sumac

Juice of ½ lemon or lime

For the herby garlic yogurt sauce

1 cup plant-based yogurt

Handful fresh dill, chopped

Handful fresh coriander, chopped

A glug of extra virgin olive oil

1 clove garlic, grated

Juice of ½ lemon or lime

To serve

½ red or white cabbage, shredded

½ iceberg lettuce, shredded

2 tomatoes, sliced

½ cucumber, sliced

Handful pickled chillis

Handful fresh coriander, leaves picked

Chilli sauce

4 flatbreads or pitta


  1. Preheat the oven to 180°C/fan 160°C/Gas 4.
  2. Place the donor mix on a baking tray, drizzle with a little oil, and roast for 10 minutes, giving the tray a shake and a toss halfway through cooking.
  3. Add all the ingredients for the sumac pickled onions to a small bowl. Add a pinch of salt, scrunch together, and set aside.
  4. Mix together all the ingredients for the herby garlic yogurt sauce, season to taste, and set aside.
  5. Arrange the veggies, herbs and sauce in bowls so people can help themselves.
  6. A minute or two before the Oumph! Dӧnor is ready, place the flatbreads or pitta in the oven to warm.
  7. Pile the Oumph! Dӧnor on a serving plate, and place in the middle of the table along with the toppings and flatbreads. Ask everyone to dive in!

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