The seitan is tossed with olive oil, warm spices, and a little agave or maple syrup before being cooked until browned around the edges. Paired with the cool garlic yogurt and fresh lettuce, it gives you that satisfying mix of savory, smoky, fresh, and creamy in every bite.
The filling cooks quickly in one skillet while the yogurt sauce comes together in minutes, making this an easy weeknight dinner.
If you like hearty savory recipes, you might also enjoy my vegan sausage rolls or browse my savory vegan recipes for more ideas.
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Key ingredients
Here's everything you need to make this recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Seitan: Thinly sliced seitan works best here because it gives you more surface area for the spices and lets the edges brown properly in the pan.
Cumin and coriander: These form the savory, earthy base of the spice mix.
Sweet and smoked paprika: Sweet paprika adds warmth and color, while smoked paprika brings a deeper, slightly smoky flavor.
Cinnamon, ginger, and turmeric: Just a little of each gives the seasoning more complexity without making it taste sweet.
Red and green peppers: These add sweetness, freshness, and a little bite to the filling.
Vegan Greek-style yogurt: A thick yogurt gives the garlic sauce a creamy texture that sits nicely inside the pita without becoming runny.
Fresh garlic: Two cloves give the yogurt plenty of sharp garlic flavor.
Pita: Warm pita keeps the filling soft and easy to fold around the seitan and salad.
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How to make vegan doner kebab
Here's a visual overview of this recipe. Please refer to the detailed card at the end of this page for full written instructions.
The seitan should be thinly sliced rather than cut into chunks so the spices coat more of the surface and the edges can brown properly in the pan. Toss everything together thoroughly before cooking so there are no pale, unseasoned pieces.
Cook the seitan over fairly high heat and let it sit against the pan for short stretches rather than stirring constantly. You're looking for deeply browned, slightly crisp edges, not just warmed-through seitan.
Add the peppers once the seitan has started to color so they stay a little crisp instead of becoming completely soft.
For the garlic yogurt, use a thick Greek-style vegan yogurt so the sauce stays creamy rather than watery. Letting it sit for a few minutes after mixing also gives the garlic time to mellow into the yogurt.
Warm the pita just before assembling so it becomes soft and pliable. I like to fill each one with lettuce first, then the hot seitan and peppers, followed by plenty of garlic yogurt.
Christina's recipe tips
Slice the seitan thinly. Thinner pieces give you more browned edges and a more doner-like texture.
Don't overcrowd the pan. If your skillet is small, cook the seitan in batches, so it fries rather than steams.
Keep some bite in the peppers. They only need a few minutes once added to the pan.
Use thick yogurt. A Greek-style vegan yogurt gives you a much better sauce consistency for stuffing into pita.
Warm the pita before serving. Cold pita can split when folded, while warm pita stays soft and flexible.
More vegan savory recipes
📖 Recipe
Vegan Doner Kebabs With Garlic Yogurt
Ingredients
- 250 g (8 ½ oz) seitan thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- ¾ teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried mixed herbs
- 1 teaspoon agave or maple syrup
- 1 red pepper thinly sliced
- 1 green pepper thinly sliced
- salt and pepper to taste
Garlic Yogurt
- 300 g (2 ¼ cups) vegan Greek-style yogurt
- 2 garlic cloves finely minced
- 2 teaspoons apple cider vinegar
- sea salt to taste
- fresh mint to taste, optional
Assembly
- 5 pita
- ¼ head of romaine lettuce finely shredded
Instructions
- Prepare the seitan: Add the thinly sliced seitan to a large mixing bowl. Add the olive oil, cumin, coriander, sweet paprika, smoked paprika, cinnamon, ginger, turmeric, onion powder, garlic powder, mixed herbs, and agave or maple syrup. Toss well until the seitan is evenly coated in the spices.
- Cook the seitan: Heat a large skillet over medium-high heat. Add the seasoned seitan and cook for about 6-8 minutes, stirring occasionally, until lightly browned and crisp around the edges.
- Add the sliced red and green peppers and continue cooking for another 4-5 minutes, until the peppers are tender but still have a little bite. Remove from the heat.
- Make the garlic yogurt: Add the vegan Greek-style yogurt to a bowl, followed by the minced garlic and apple cider vinegar. Stir until smooth, then season with sea salt to taste. Stir through some fresh mint if using.
- Warm the pita: Heat a clean skillet over medium heat. Warm the pita one at a time for about 30-60 seconds per side, until soft, pliable, and lightly toasted in spots.
- Assemble: Fill each warm pita with the shredded romaine lettuce, followed by the spiced seitan and peppers. Spoon over the garlic yogurt and serve while warm.
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