No Kill Kebabs

When my mam gave up meat four years ago, the thing she missed most was kebabs. Every once in a while she would cast her eyes into the distance and think of them fondly, sometimes a stray bit of drool would escape her mouth, a food tear if you will. She was sceptical about trying a Doner meat alternative, didn't dare to dream, but she has perfected a recipe that even carnivores would be happy to grab out a food van after a night out.

Just marinate the 'meat' in homemade chilli sauce, throw a couple pitta breads under the grill, whip up a salad and you have one of the tastiest, spiciest and kindest kebabs in existence.

I used Vivera Shawarma Kebab pieces but Vbites Cheatin' Lamb Style Doner Slices (Holland and Barrett) are equally as amazing. The taste and build of the slices make it feel more realistic but the texture of the pieces is more meaty.

Serves 2-4 depending on cravings.

Ingredients

Kebab Pieces (175g)

1/4 Red Cabbage

1/4 White Cabbage

1 Small Red Onion

Pitta Bread

Salad of your choice

For the Sauce:

1 Can of Chopped Tomatoes (400g)

1 Tbsp of Tomato Puree

1 Scotch Bonnet Chilli

1 Small White Onion

2 Cloves of Garlic

1tsp of Mint Sauce (or chop up a few fresh mint leaves)

1tsp of White Wine Vinegar (or Apple Cider Vinegar)

A pinch of Salt

METHOD

1. Roughly chop the onion and chilli. Add to a food processor or blender along with the garlic, tomatoes and tomato puree. Lastly add the mint sauce, vinegar and salt.

2. Whisk everything together until smooth. Taste the mixture and add salt if needed. If the recipe isn't hot enough for your taste, add chilli flakes or powder and if its too hot just add more tomatoes.

3. Chop the cabbage and red onion. Keep a quarter of the pile and place the rest in a bowl. Add kebab pieces.

4. Mix the ingredients and stir in chilli sauce. Make sure everything is covered with the sauce, then put cling film over the bowl and leave to marinade.

The longer you marinade the ingredients in the sauce the better and beastier it will taste.

I marinaded mine on this occasion for the length of time it took me to dye my mams hair but usually would try make the day before for optimum taste.

TWO HOURS AND A MAGNIFICENT DYE JOB LATER...

(How cute is my mam by the way?!)

6. Wrap the pittas in tin foil and place in the oven (200 degrees) for 5-10 minutes. Put Kebab meat into pan and begin to simmer.

7. Prepare any salad you want for inside the pitta bread including the left over cabbage and red onion. I would usually add a leaf of romaine lettuce and about three slices of tomato in each pitta but go wild with whatever you want! Now's your time to shine!

8. Stuff everything into the pitta and chow down until you spill chilli sauce all down yourself, like the good old days.

9. ALL of the Munchies and NONE of the meat. Success!