In Sweden, the Kebab Day takes place on September 11th! The Kebab is believed to originate from Anatolia in today's Turkey where it was common to eat meat wrapped in bread. This is a meat-free version of the classic Swedish kebab in bread. I was given the opportunity to try King Markata's new veggie protein products recently. Their veggie strips can either be fried, grilled or baked is already marinated when you buy them. However, I chose to add some extra flavors by marinating them an extra time. For my began kebab in pita bread I serve a vegan garlic sauce, a spicy koriander sauce, pickled red onions, salad & tomatoes.
Cooking time: 45 min
Number of servings: 4
Put the oven at 250 celsius degrees.
Mix the ingredients for the marinade in a bowl. Put the veggie strips in the marinade and put in the fridge for about 30 minutes.
Push the veggie strips through the wooden sticks and place on a long pan with baking plates underneath. Grill in the middle of the oven for about 10 minutes.
Soak the cashew nuts in water at least 1 hour before. Strain the water from the cashews and then rinse the nuts under running water.
Mix the cashew nuts together with the other ingredients to a smooth sauce. Season with salt and pepper.
Mix all the ingredients in a food processor and mix into a smooth sauce. Season with salt and pepper.
Pickled red onions
Bring the vinegar, sugar and water to a boil in a small saucepan. When the sugar has dissolved, pull the saucepan off the plate and allow to cool. Place the sliced onion in a clean glass jar and pour over the liquid. Place in the fridge for at least 2 hours before serving. Can be stored in the refrigerator up to 2 weeks.
Fill your pita bread with optional sides such as tomato and salad. Then put some veggi strips followed by pickled onion, garlic sauce and coriander sauce.