Big Zuu’s Vegan Doner Kebab

How to make Zuu's Vegan Doner Kebab from the first episode of Big Zuu's Big Eats!

Big Zuu’s Vegan Doner Kebab

Serves 4


For the flatbreads:

200g self raising flour 1 tsp baking powder 200g soy yoghurt Juice half a lemon Pinch salt

For the vegan aioli:

1 bulb roasted garlic 2 tsp white miso paste 200ml soy milk Juice half a lemon 200ml vegetable oil

For the kebabs:

400g vegan kebab 'meat', thinly sliced Vegetable oil Tamari or soy sauce

To serve:

1 sweet onion, peeled and finely sliced 1 tomato, thinly sliced 1/4 cucumber, thinly sliced 1 cos lettuce, shredded Pickled chillies Shredded red cabbage Hot sauce


For the flatbreads, combine all the ingredients in a large bowl and mix to combine. Turn out onto a clean work surface, knead until smooth then divide into 4. Roll each piece of dough out as thinly as possible into a large round. Cook the flatbreads one at a time in a large dry frying pan or griddle then transfer to a plate and immediately cover with a clean tea towel (this will keep them soft). Set aside.

For the aioli, squeeze the roast garlic flesh into a liquidiser then add the miso paste, soy milk and lemon juice and start the motor running. Gradually add the oil in a slow, steady stream until fully incorporated and the aioli is thick and creamy. Set aside.

Heat a little oil in a large frying pan, add the vegan kebab 'meat' and fry until golden, seasoning with a little tamari as it cooks.

Reheat the flat breads then fill with the kebab 'meat', salad, chillies, and cabbage then serve with the aioli and hot sauce.


  • Make flatbreads in real time
  • Make aioli (start with garlic already roasted), pour into squeezy bottle
  • Prep salad garnishes
  • Cook kebab meat (explain what seitan is etc)
  • Assemble kebabs

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