Quorn Veggie Doner Kebab

  • Published 20th Aug 25
  • Categories Recipe

Difficulty: Medium

Serves: 50 Senior School

Ingredients

 Quorn Roast Joint – 8

Ground Cumin – 20g

Ground Coriander – 20g

Smoked Paprika – 10g

Dried Oregano – 10g

Garlic Powder – 5g

Vegetable Oil – 300ml

Flatbreads –  50

Iceberg Lettuce – 4 each

Cucumber – 6 each

Red Cabbage – 2

Carrots – 1kg

Red Onion – 4 each

Method

Cook the quorn roast joints as per the manufacturers instructions. Allow to cool then remove from the film.

Using a vegetable peeler, shred the quorn into thin strips.

Make up the marinade with the vegetable oil and dried herbs and spices, then coat the strips of quorn. 

Wash and prepare the salad and make up the red cabbage slaw with the red cabbage, carrots and red onion.

Warm the quorn through the oven, until a temperature of 75c is achieved.

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