BBQ Recipes

Simple Vegan Chicken Kebabs with Pickled Slaw

We know you are going to love these Vegan Chicken Kebabs with crunchy slaw on flatbreads.

To celebrate the launch of Sainsburys first vegan coleslaw, we thought it would go perfect in a Turkish style kebab with chunky soya protein that was cooked on the BBQ.

This recipe can be done in the oven also, but BBQ has the best results.

You can find the new Pickled Slaw by Moorish in the chilled section of Sainsbury’s.

Simple Vegan Chicken Kebabs with Moorish Slaw

Simple Vegan Chicken Kebabs with Pickled Slaw We know you are going to love these Vegan Chicken Kebabs with crunchy slaw on flatbreads. To celebrate the launch of Sainsburys first vegan coleslaw, we thought it would go perfect in a Turkish style kebab with chunky soya protein that was cooked on the BBQ. This recipe can be... Print This
Serves: 3 - 4
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • One packet of Moorish Slaw
  • One packet of Vegan Chicken
  • 200ml Dairy Free Yogurt (plus extra for drizzling)
  • Two Tbsp Tomato Puree
  • One Tbsp Minced Garlic
  • Two Tsp Onion Powder
  • One Tbsp Paprika
  • Half Tsp Turmeric Powder
  • Two Tsp Salt
  • One Lemon (chopped into wedges)
  • Dried Oregano (to sprinkle on top)
  • Three - Four Flatbreads (can be found at most supermarkets now)

Instructions

  1. The day before your bbq, soak your wooden skewers in water. This will stop them from catching on fire when on the bbq.
  2. Mix together the tomato puree, onion powder, garlic powder, paprika & salt and mix so a paste is formed.
  3. Add about two tbsp at a time of the Soy Yogurt and mix. Keep adding and mixing until a lovely creamy marinade is formed.
  4. Add the vegan chicken pieces and mix until they are completely coated.
  5. Refrigirate for a minimum of one hour.
  6. When ready, push the chicken onto the skewers ready to be bbq’d. 
  7. Place on the bbq to cook making sure you keep turning them to prevent them from sticking to the bbq and to achieve an all-round even cooking. (These work well in the oven too. Bake them in the oven on Gas Mark 6 for 30 minutes or until the edges start to darken.)
  8. Drizzle some lemon juice on them before taking them off the bbq.
  9. Once cooked, place on a flatbread along with a generous helping of Moorish Pickled Slaw. The pickled flavour of the fresh crunchy vegetable slaw goes so well in the kebab particularly with these flavours.
  10. Drizzle some yogurt and sprinkle a pinch of dried oregano on top before folding your kebab into a wrap to serve.

 

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