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.

The Oumph! The Spiced Kebab plant protein made for a really moreish and juicy filling, while the BFree Pitta Breads were the perfect mix of crispy and chewy. They weren't too thick, which I really like, and held their shape properly, to make excellent vessels for the filling.

As well as the Oumph!, I stuffed them with lots of raw veggies, some sumac-marinated red onions, a blob of creamy hummus, and a Green Goddess tahini sauce. They turned out so delicious, they made the blog!

SERVES:
04-06

Ingredients
Instructions

Ingredients

For the sumac pickled onions

2 red onions, thinly sliced

Juice of 1 lemon

1 heaped tsp salt

1 heaped tsp sumac

For the Green Goddess tahini sauce

80g light tahini

1 clove garlic, finely grated or crushed

Juice of 1 lemon

1 tsp salt

Grinding of black pepper

1 tbsp extra virgin olive oil

1 cup fresh herbs – I used coriander, mint, and flat-leaf parsley

For the kebabs

2 tbsp light oil, such as groundnut

1 x 280g pack Oumph! The Spiced Kebab

1 x 4 pack BFree Pitta Breads

1 x 200g pot of hummus

1 large carrot, grated

½ cucumber, shaved into ribbons using a peeler

Small bunch of fresh coriander

½ cup radishes, thinly sliced

Pickled green chillies (optional)

1 lemon, cut into wedges

Instructions

First, add all the ingredients for the sumac pickled onions to a small bowl and scrunch together with your hands to help macerate the onions. Set aside to marinate.
Add all the ingredients for the Green Goddess tahini sauce to a blender. Add ¼ cup of water and blitz until smooth. If your sauce is too thick, gradually add more water, up to ¼ cup, until you get the desired consistency. Pour into a small serving bowl and set aside.
Add the oil to a large non-stick frying pan over a medium-high heat, and cook the Oumph! protein as per the packet instructions – from frozen or defrosted are both fine. I like mine a little charred and caramelised on the outside.
When the Oumph! is ready, remove it from the heat and toast your pitta breads.
Carefully open each warmed pitta pocket and spread with hummus. Add some grated carrot and cucumber and a handful of the kebab Oumph!, then top with some sumac pickled onions, coriander leaves, and radish.
Finish with a drizzle of tahini sauce, a few pickled chillies, if using, and a lemon wedge, and serve immediately.