Vegetarian kebab

Name: Vegetarian kebab
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Pocket bread 4; Bell peppers red, yellow, and green 2 ¼ cups; Eggplant 5.3 oz; Zucchini 1.6 cups; Carrots 3.2 oz; Garlic 3 cloves; Extra virgin olive oil 3 ½ tbsp; Fine salt to taste; Potatoes 0.9 lb; Peanut seed oil for frying to taste; Fine salt to taste; Oregano dry 2 spoonfuls; Hot Paprika 2 tsp; Sweet Paprika 1 tsp; Cumin 1 tsp; Fine salt 1 spoonful; Black pepper to taste; Greek yogurt ¼ cup; Sour cream ¼ cup; Tomato paste 1 tsp; Sweet Paprika to taste; Fine salt to taste; Feta cheese 7 oz; Cluster tomatoes 1; Fresh scallion 1; Lettuce to taste; Lime juice to taste

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1041

Calories per serving

Vegetarian

Energy Kcal 1041
Carbohydrates g 78.6
of which sugars g 15.5
Protein g 20.7
Fats g 71.5
of which saturated fat g 20.77
Fiber g 9.1
Cholesterol mg 54
Sodium mg 1670

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

So, this vegetarian kebab really stands out, no question, in the world of Berlin street food. Truthfully, the inspiration comes from the famous 'Gemüse Kebab' at Mustafa’s stand in Berlin. And look, folks wait in long lines just to grab a taste. It's not just a meatless twist on the classic Turkish döner—it is really something else. Super tasty, crispy, spiced veggies piled into fresh bread with feta, a spicy sauce, and hot fries. The smell? It grabs everyone’s attention with a tangy, herby kick from all those sizzling spices.

People just love the mix of tender roasted peppers, onions, and zucchini, making each bite so, so different and really fun to eat. Plus, the street vendors in Berlin serve it up with a rainbow of vegetables and bright, flavorful toppings that keep things exciting every time you order. Here’s the deal: Mixing Turkish roots with Berlin’s street food vibe, this vegetable kebab recipe brings something totally unique to the table. For real. Instead of the usual meat, you get layers of veggies that soak up all those spices, giving you a moist and flavor-packed filling that’s hard to beat. And friends love grabbing one at festivals or after a night out. I mean, making your own at home can be just as much of a hit.

The combination of salty feta, herby sauces, and a little crunch from the fries puts this veg seekh kebab in its own league among other vegetarian BBQ recipes. Plus, the smell of everything roasting together kinda hangs in the air, drawing people in. Perfect for sharing. Whether you keep it veggie or swap in vegan cheese to turn it into a vegan kebab, you end up with a meal that’s just as satisfying as any kebab, but with a fresh twist that’s totally Berlin. The way those flavors and golden veggies come together shows off that cool mix of cultures in the city. And the reason this sandwich keeps getting more popular? It's a colorful, exciting dish that perfectly captures the heart of Berlin’s dynamic culinary scene. Seriously good, making it a must-try for anyone looking to experience something deliciously different.

INGREDIENTS

1041

Calories per serving

Pocket bread 4

For the vegetables: Bell peppers 2 ¼ cups (340 g) - red, yellow, and green; Eggplant 5.3 oz (150 g); Zucchini 1.6 cups (180 g); Carrots 3.2 oz (90 g); Garlic 3 cloves; Extra virgin olive oil 3 ½ tbsp (50 g); Fine salt to taste

For the potatoes: Potatoes 0.9 lb (400 g); Peanut seed oil to taste - for frying; Fine salt to taste

For the seasoning mix: Oregano 2 spoonfuls - dry; Hot Paprika 2 tsp; Sweet Paprika 1 tsp; Cumin 1 tsp; Fine salt 1 spoonful; Black pepper to taste

For the sauce: Greek yogurt ¼ cup (60 g); Sour cream ¼ cup (60 g); Tomato paste 1 tsp; Sweet Paprika to taste; Fine salt to taste

For stuffing: Feta cheese 7 oz (200 g); Cluster tomatoes 1; Fresh scallion 1; Lettuce to taste; Lime juice to taste

Preparation

How to prepare Vegetarian kebab

To make the vegetarian kebab, first prepare the seasoning mix by mixing all the ingredients in a small bowl: cumin, sweet paprika, dried oregano 1, hot paprika 2, salt 3, and pepper.

Now you can move on to preparing the vegetables: clean the peppers of seeds and internal filaments, cut them into strips 4 and then into small squares 5. Trim the zucchini and cut them into thin slices 6,

then do the same with the carrots 7. Finally, divide the eggplant into quarters lengthwise 8 and slice them to obtain triangles about 1/4 inch thick 9.

Heat the olive oil in a non-stick pan and briefly sauté 3 cloves of garlic in their skins, then add the eggplants 10, carrots 11, peppers 12

and zucchini 13, season with most of the seasoning mix 14, and cook over a high flame for about 10 minutes until the vegetables are soft and golden, then remove the garlic cloves 15.

While the vegetables are cooking, you can work on the potatoes: after washing and peeling them, cut them in half 16 and then into wedges a few millimeters thick 17. Rinse the potatoes under running water to eliminate some of the starch 18 and dry them thoroughly.

Meanwhile, heat the seed oil in a small pot and when it reaches a temperature of 320°F-340°F, immerse the potatoes with a slotted spoon 19 and fry them for about 8 minutes until they are beautifully golden 20; do not fry too many potatoes at once to avoid lowering the oil temperature. Drain the fried potatoes on absorbent paper and season them with the remaining seasoning mix 21, adding more salt if necessary.

To prepare the sauce, pour the Greek yogurt into a small bowl, add the sour cream 22, tomato paste, sweet paprika 23, salt, and mix well 24.

Finally, prepare the raw vegetables: cut the lettuce into strips 25, then slice the green part of the spring onion into thin rings 26 and dice the tomatoes 27. You can dry the tomatoes with absorbent paper to prevent them from being too watery.

At this point, you are ready to assemble the sandwich: cut the pita bread into pockets 28 and spread the bottom half with plenty of sauce 29, then fill with the cooked vegetables 30,

the French fries 31, tomatoes 32, lettuce 33,

crumbled feta 34, and spring onion 35. Add a splash of lime (or lemon) juice and your vegetarian kebab is ready to be bitten into 36!

Storage

We recommend consuming the vegetarian kebab as soon as it's ready. If you want to prepare some components in advance, you can store the vegetables in the fridge for a couple of days and the sauce for up to one day, while the seasoning mix can be stored in a jar and used for other appetizing recipes! We recommend preparing the French fries on the spot; alternatively, you can cook them in a pan along with the rest of the vegetables.

Tip

You can customize the seasoning mix and accompanying sauce by adding garlic powder, dried chili, or aromatic herbs to your taste... if you like fresh cilantro, we assure you it will go beautifully!

For the translation of some texts, artificial intelligence tools may have been used.

Vegetarian kebab

PRESENTATION

INGREDIENTS

How to prepare Vegetarian kebab

Storage

Tip

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