Light Meals

Oumph! Kebab Stuffed BFree Pittas

I made these delicious vegan and gluten-free kebabs for a collaboration between two of my favourites brands Oumph! and BFree foods.

The Oumph! Kebab Spiced made a really moorish and juicy filling and the pitta were a perfect mix of crispy and chewy, they weren't too thick which I like, and held their shape to made excellent vessels for the filling.

I added lots of raw veggies, some sumac marinated red onions, humus and a Green goddess tahini sauce. They turned out so delicious they made the blog!

If you want to find out more about Oumph! and BFree Click the links.




1 packet of Oumph Kebab spiced

2 tbsp. light oil

1 large carrot grated

½ cucumber ribbons using a peeler

Small bunch of fresh coriander

½ cup of radishes thinly sliced

1 lemon cut into wedges

Pickled green chillies (optional)

200g pot of hummus

1 packet of BFree Pitta breads

Sumac onions

2 red onion thinly sliced

Juice 1 lemon

1 heaped tsp salt

1 heaped tsp sumac

Green Goddess Tahini sauce

80g light tahini

1 garlic finely grated or crushed

Juice 1 lemon

1 tsp salt

Grinding of black pepper

1tbs EVOO

1/4-1/2 cup water

1 cup fresh herbs I used coriander mint and flat leaf parsley.


  1. First add all the ingredients for the onions to a small bowl and scrunch together with your hands to mix and help macerate the onions set aside.
  2. In food blender add all the green goddess ingredients and ¼ cup of water. Blitz until smooth, if too thick gradually add more water until you get the desired consistency. Pour into a small serving bowl and set aside.
  3. Take a large non-stick frying pan and add a little light oil, add the Oumph! From frozen or defrosted it matters little. Cook per the packets instructions. I like mine a little charred and caramelised on the outside.
  4. When the kebab Oumph! is ready remove from the heat and toast your pitta breads.
  5. When you're ready to serve, spread each pita pocket with humus, some grated carrot, shaved cucumber, a handful of the kebab Oumph!, pickled onions, radishes and fresh coriander leaves.
  6. Finish with a drizzle of green goddess tahini sauce a few pickled chillies and a lemon wedge.
  7. Serve immediately.

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