Stuffed pita

Quick, easy and delicious. An easy lunch dish that will have you craving for more. Give it your own variation by changing up the ingredients.

Recipe

  • Ingredients (for 4 pitas)

    • 250 gr (4 kebabs) VERO Smoky Barbeque plant-based kebabs, defrosted
    • Cooking oil
    • 4 pita breads
    • 1 cucumber
    • 1/4 red cabbage, chopped
    • 1 pack of salad greens (100 grams)
    • 1 ripe avocado, cut into cubes
    • 1 jar of chutney, for instance Mrs Balls chutney
    • Salt & pepper

       

      TIP: For variation, use the VERO Spicy Chilli plant-based kebabs.

  • Preparation (8-10minutes)

    • Heat a frying pan with oil and pan fry the defrosted VERO Smoky Barbeque kebabs for 3-4 minutes until heated throughout. After frying, slice chunks into halves or quarters. After frying, remove from skewers, and slice chunks into halves or quarters.
    • In the meantime, pop the pita breads into the toaster on medium setting. Don’t cut them open until after toasting.
    • Use a potato peeler to shave ribbons off the cucumber, and chop up some of the red cabbage.
    • Cut the pita breads into halves, and start stuffing the bread with all the goodies: VERO kebab chunks, salad greens, cucumber ribbons, chopped red baggage, avocado and chutney.
    • Add salt & pepper to taste and top off generously with chutney.