Veggie Kebab

Hello Zebras,

the summer is here and as usual, the warmer the days, the more I feel the desire for light, fresh food. The fact that one is trying to get a bit closer to that ominous thing called ‘beachbody’, that everyone is talking about, might play a part as well.

This tasty vegetarian doener ticks all the boxes: an extra-large portion of grilled vegetables meets crunchy pita bread and an outrageously good sauce! I am a carnivore through and through but this recipe is just perfect WITHOUT the meat. And right now, there really are so many great, local vegetables available so let’s put them to delicious use!


Veggie Kebab with ovenroasted vegetables

Yield: 2 servings

  • 1 small zucchini
  • 1 red pepper
  • 1 onion
  • 100 g cherry tomatoes
  • Olive oil
  • Salt & pepper
  • 2 pita breads (or fresh flatbread)
    For the sauce:
  • 150 g Greek yogurt
  • 75 g mayonnaise
  • 50 g ketchup
  • 1 small clove of garlic
  •  a little lemon juice
  • 1 tsp each of sugar, paprika, parsley and dill
  • Salt & pepper
  • 100 g iceberg lettuce


Preheat the oven to 200° C. Wash and clean zucchini, pepper, onion and small cherry tomatoes. Cut everthing except the tomatoes into bite-sized pieces, the tomatoes can stay whole. Put the vegetables in a casserole dish and mix with a little olive oil, salt and pepper. Roast in preheated oven for 20 minutes, turning once.

In the meantime – or even better the day before – prepare the sauce by pressing a small clove of garlic and mixing it with Greek yoghurt, mayonnaise, ketchup and lemon juice in a bowl. Season with a teaspoon of sugar, paprika, parsley and dill (fresh or dried) as well as salt and pepper.

Wash the lettuce and cut into thin strips. Put the pita bread into the toaster to heat it up, then cut it open and fill with lettuce, grilled vegetables and sauce.


Have you ever made Doener kebab at home before?


Stay sweet & HAPPY COOKING!

xx Kristin

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.