Dirty Vivera Doner Kebab

2
Persons
30
Minutes

Ingredients

  • 1 pack Vivera doner kebab meat
  • 2 large soft flatbreads or pittas
  • 100g shredded iceberg lettuce
  • 1⁄2 red onion, finely sliced
  • 100g cherry tomatoes, chopped

For the dirty garlic sauce

  • 4 tbsp vegan mayo
  • 2 tbsp vegan yoghurt
  • 2 cloves garlic, grated
  • 1 tbsp lemon juice
  • Salt to taste

For the chilli sauce

  • 3 tbsp ketchup
  • 1 tbsp sriracha
  • 1 tsp smoked paprika
  • Splash of water

Extras for the “dirty” finish

  • Handful frozen chips
  • Oil for cooking

Preparation

  1. Cook your chips until golden and crispy. Air fryer or oven both work.
  2. Heat a pan on high with a little oil and cook the Vivera doner until slightly crispy around the edges.
  3. Don’t move it too much at first so it catches and gets that proper takeaway-style texture.
  4. Mix the garlic sauce ingredients until smooth. Taste and adjust salt or lemon.
  5. Stir together the chilli sauce until loose and drizzleable.
  6. Warm your flatbreads so they’re soft and flexible.
  7. Build it messy. Start with chips straight onto the bread, then pile on the hot doner meat. Add lettuce,
    cherry tomatoes, and red onion.
  8. Drench it with garlic sauce and chilli sauce. Don’t hold back, this is where the “dirty” comes in.
  9. Fold, wrap in foil or paper, and let it sit for a minute so everything melts together slightly.
    It should feel overfilled, a bit chaotic, and impossible to eat neatly. That’s the whole point.

Enjoy your meal!

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