Kebabs used to mean one thing: meat, wrapped in bread, eaten late at night. If you eat vegan or vegetarian, that used to leave you out entirely.

Not anymore. As more people shift toward plant-based eating, chefs across the UK – us included – have been rethinking what a vegan kebab can be. The result holds onto the flavour and the comfort, minus the meat.

What Is a Vegan Kebab Made Of?

A proper vegan kebab swaps out lamb, chicken or beef for a plant-based vegan kebab meat – usually built from soy protein, seitan or jackfruit – then seasoned with the same spice blend used in a classic doner: onion, black pepper, cumin, ground coriander, oregano, garlic powder and paprika. Done well, it holds its shape, crisps up in the pan, and gets close enough to the real thing that most people can't tell the difference.

At Le Bab, we took a different route with our Spice-Roast Aubergine Sabich – a contemporary take on a Levant classic that swaps meat out for chargrilled aubergine rather than trying to imitate it. Worth a try if you want to see where vegan kebabs can go beyond the doner format, on our Soho or Covent Garden menus.

Ingredients for Your Vegan Kebab

The base spice mix is naturally vegan, whether you're in Beirut or Blackpool: onion, black pepper, cumin, ground coriander, oregano, garlic powder and paprika. To make the dish fully plant-based, you'll need:

• A vegan meat alternative (chicken- or beef-style works best for texture)
• Vegan butter or a neutral oil for cooking
• Pitta or naan
• Salad: lettuce, tomato, cucumber, red onion
• Sauces: ketchup, vegan mayo, or hot sauce – whatever you'd usually pile into a kebab shop wrap

The Vegan Kebab Marinade That Makes the Difference

This is the step most home versions skip, and it's the one that separates a decent vegan kebab marinade from a bland one. Before you shape and freeze the mixture, let it sit for at least 30 minutes – ideally overnight – in a marinade of olive oil, a squeeze of lemon juice, crushed garlic, and your spice blend. The rest time lets the meat alternative actually absorb the seasoning instead of just wearing it on the surface, which is usually the difference between "tastes like a kebab" and "tastes like a seasoned veggie patty."

Equipment You'll Need

Most of what you need is standard kitchen kit, but a food processor is essential for combining your vegan kebab meat properly. No food processor and don't want to buy one? Skip straight to the eating part – our Spitalfields Market location does the work for you.

How to Make a Vegan Doner Kebab at Home

1. Sauté your onions, then purée them in a food processor along with your meat alternative and spices until fully combined.
2. Shape the mixture into a classic doner log, wrap it in foil, and freeze for 4–5 hours. This firms it up enough to slice thin, the way a proper vegan doner kebab should be cut.

Cooking and Assembling

Once frozen, slice the log into thin strips with a sharp knife. Heat vegan butter in a large frying pan and cook the slices until golden brown on both sides. Warm your bread on the grill or in the toaster, layer in the kebab slices, add sauce, then finish with your prepped salad – as much as you like, nobody's judging at home.

Serving Suggestions

Wrap it in paper or foil for that authentic late-night feel, or serve everything open on the table and let people build their own. Either way, it holds up.

If you'd rather skip the marinating and freezing altogether, Le Bab serves vegan and vegetarian kebabs alongside our classic Chicken Shish across our London restaurants, from Soho to St. Paul’s. You can order online or book a table to try the whole menu, mezze and all.

Frequently Asked Question

Is a vegan doner kebab as good as the real thing?

It gets close. The texture depends on the meat alternative you use and how long you marinate it – a well-rested vegan doner kebab, sliced thin and pan-fried, holds up well against the original.

What is vegan kebab meat made from?

Most vegan kebab meat is built from soy protein, seitan or jackfruit, then seasoned with the same spices used in traditional lamb or chicken doner.

What's the best marinade for a vegan kebab?

A simple mix of olive oil, lemon juice, crushed garlic and your spice blend, left to sit for at least 30 minutes (or overnight), gives the best flavour.

Can I prepare vegan kebabs in advance?

Yes. The mixture freezes well for 4–5 hours (or longer) before slicing, which actually makes it easier to cut thin and even.

Where can I try a vegan kebab in London?

Le Bab serves vegan kebab options, including the Spice-Roast Aubergine Sabich, across its London restaurants – find your nearest one here.

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