Vegetarian Döner Kebab
This recipe for Turkish-born German street food makes for a filling dinner that is light on meat and heavy on veggies.
Servings Prep Time
4kebabs 10minutes
Cook Time
Servings Prep Time
4kebabs 10minutes
Cook Time
For the herbed yogurt sauce
  • 1cup plain Greek yogurt
  • 3cloves garlic(finely chopped)
  • 2tsp dried dill(can substitute fresh, adjust amount according to taste)
  • 1tsp dried oregano
  • 1Tbsp lemon juice
For assembly
  • 4 pita bread rounds
  • 1package frozen falafel balls(about 16 needed)
  • 1 tomato(sliced into strips)
  • 1/2 white onion(sliced)
  • 1 cucumber(sliced into rounds, then halve the rounds into half moon shapes)
  • 1cup shredded carrots
  • sriracha(to taste)
Herbed yogurt sauce
  1. Start with the sauce, and allow it to sit in the fridge while you prepare the other ingredients. In a small bowl, combine the yogurt with the garlic and herbs, and stir well to incorporate. Taste and add more herbs as needed. When you’re happy with it, add the lemon juice and stir vigorously to thin it out. You don’t want it very runny, but just enough to classify it as a “sauce” instead of just yogurt. Cover the bowl and let rest in the fridge to allow the flavors to marinate together.
Assembling the döner
  1. Slice all of your veggies and prepare them on a serving plate so it’s easy to assemble your finished product. Prepare the falafel balls according to package directions (this usually takes about 15 minutes).
  2. Toast your pita rounds in the oven at 400°F for about 3 minutes. You don’t want them to be brittle, just warm and a little crisp at the edges. When all of the components are ready, start by spreading some yogurt sauce on the pita round. Top with sriracha, veggies and falafel. Gently fold the pita like a taco to make it more of a “sandwich.” Dress the top with more of either sauce as desired, and enjoy!
Recipe Notes
  • Definitely have a napkin and utensil ready, as this can get messy!
  • Feel free to add your veggies of choice. I would also love this with some zucchini, green peppers, and onions roasted or fried in a little garlic oil.