Vegan Shawarma Kebab Flatbreads with Pomegranate Tabbouleh

Vegan Shawarma Kebab Flatbreads with Pomegranate Tabbouleh

This vegan kebab is absolutely bursting with flavour – it is so delicious!  You must try this recipe!

Serves 4
Prep time: 15 minutes 
Cooking time: 5 minutes


  • For the Tabbouleh:
  • 25g bulgar wheat
  • 1 large bunch of flat leaf parsley, leaves picked & finely chopped
  • 3 plum tomatoes, deseeded & finely diced
  • 4 spring onions, thinly sliced
  • 100g pomegranate seeds
  • ½ tsp ground cinnamon
  • 1 tbsp olive oil
  • 1 lemon, juice only
  • Sea salt flakes & freshly ground pepper

For the yogurt:

  • 100g dairy-free yogurt
  • ¼ cucumber, grated and water pressed out
  • 1 garlic clove, peeled & minced
  • Sea salt flakes & freshly ground pepper

For the kebab:

  • 4 Vegan Flatbreads
  • 1 tbsp vegetable oil
  • 175g pack of Vivera Veggie Shawarma Kebab
  • 2 baby gem lettuce, shredded
  • ¼ cucumber, halved & sliced
  • Pomegranate molasses (optional)


  • Cook the bulgar wheat asper packet instructions, then rinse well in cold water, drain and put into a bowl.
  • Mix all the chopped ingredients into the bulgar wheat, alongside with the cinnamon and pomegranate seeds.  Drizzle with the olive oil, lemon juice and season to taste.  Mix through all the ingredients and set aside.
  • For the yogurt, place all the ingredients into a bowl and mix together, set aside.
  • For the kebab, heat a large frying pan and heat the oil, add the Veggie Shawarma and fry over a medium heat for 5 minutes.
  • To make assemble the kebabs, heat the flat breads per packet instructions and place on 4 plates.  Spread each flatbread with a spoonful of yogurt mixture, then top with the lettuce and cucumber.  Top with the pomegranate tabbouleh and drizzle over a little pomegranate molasses (if using).  Roll up the flatbread and serve warm.

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