Peri Peri Kebab

Homemade flatbread generously topped with Quorn Makes Amazing Peri Peri Strips, pickled red onions, tomatoes and a zesty mint dressing – a vegan kebab with some pow!

Serves 2

40 mins

A Little Effort

402 cals
(Per serving)

6.2 g of fat


Made with Quorn Makes Amazing Peri Peri Strips


  • 1x pack Quorn Makes Amazing Peri Peri Strips
  • Flatbread dough (1-part flour, 1-part coconut yoghurt & salt to taste)
  • 100g flour
  • 100g yoghurt
  • 2g salt
  • For the yoghurt & mint dressing
  • 100ml coconut yoghurt
  • 10g mint
  • ½ lemon juice and zest
  • Salt
  • For the pickled red onion
  • 1x red onion
  • 200g vinegar (white wine/red wine)
  • 200g water
  • 100g caster sugar
  • Sliced cucumber – 30g
  • Sliced tomato – 50g
  • Handful each of chopped parsley/mint (10g each)


  1. Prepare the flatbread dough, then roll out & cook the individual flatbreads – in a griddle pan over a high heat for 1 – ½ minutes per side.
  2. For the dressing: juice and zest the lemon, chop the mint and then thoroughly mix the ingredients together.
  3. For the pickled onions: slice the red onion as thin as possible and in a pan place the sugar, water and vinegar, bring to a boil to dissolve the sugar and pour over the onions and leave to cool.
  4. Separately, using 1 tbsp of oil, fry the Quorn Makes Amazing Peri Peri Strips over a medium heat, turning frequently for 3 minutes.

To serve

  1. Spread each flatbread with a layer of the mint yoghurt dressing.
  2. Top with the cooked Quorn Makes Amazing Peri Peri Strips and add the pickled onions & sliced cucumber and tomato.
  3. Finish with a garnish of chopped fresh herbs.
  4. Roll if preferred to serve.

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