Quorn’bab Flatbread

These vegan kebab flatbreads are dangerously good! Complete with homemade mint yoghurt, these air fryer Quorn’bab flatbreads make the perfect plant-based treat.

Recipe by Quorn.

Prep time: 1 hour + defrosting time

Cooking time: 30 minutes

Serves 2

Method

1. Make the marinade for the shawarma vegan fillets. Toast the whole spices until fragrant. Grind with the spice powders and season with salt. Mix together to form a paste with the lemon juice and vegetable oil, you can use a little water if it is too thick.
2. Thinly slice the defrosted vegan fillets, and coat well with the marinade. Allow to marinade for 30 minutes or up to 4 hours in the fridge. Air fry for 8 minutes at 200C.
3. Prepare the pickled cabbage and onion. Thinly slice the onion and cabbage. In a saucepan mix together the sugar, water and vinegar. Bring to a boil. Add the cabbage and onion to the pan, mix well and bring back to the boil.  Reduce to a simmer and cook for 10 minutes. Remove from the heat and allow to cool in the liquid.
4. Make the mint yoghurt. Finely chop the mint. Mix thoroughly through the yoghurt with the lemon juice until smooth and combined.
5. Build the flatbreads. Finely dice the cucumber and tomato and mix together. Toast the flatbreads. Spread with vegan yoghurt, top with tomato and cucumber. Add the Quorn shawarma, then the pickled onion and cabbage. Drizzle with chilli sauce and top with a pickled chilli.

Fancy more air fryer recipes? Check out this epic mac ‘n’ cheeseburger by Quorn too!