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!
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
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
1/4-1/2 cup water
1 cup fresh herbs I used coriander mint and flat leaf parsley.
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.
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.
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.
When the kebab Oumph! is ready remove from the heat and toast your pitta breads.
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.
Finish with a drizzle of green goddess tahini sauce a few pickled chillies and a lemon wedge.