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Meat-free meatball kebab recipe

Meat-free meatball kebab recipe

1 rating

This meat-free kebab is topped with chopped cucumber and tomato, pickled red cabbage and a garlicky yogurt. Chilli sauce? That’s your call! See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 285 calories / serving
  • Vegetarian


  • 12 meat-free meatballs, from 1 x 280g packs Birds Eye Green Cuisine meat-free meatballs
  • 100g cherry tomatoes, finely chopped
  • 2 spring onions, trimmed and finely sliced
  • 1 lime, juiced
  • 75g plain yogurt or vegan alternative
  • 1 small garlic clove, crushed
  • 4 plain folded flatbreads
  • 60g mixed leaf salad
  • ½ cucumber, roughly chopped
  • 75g pickled red cabbage
  • chilli sauce, to serve (optional)

Perfect with:

 Birds Eye Green Cuisine Meat Free Meatballs Birds Eye Green Cuisine Meat Free Meatballs
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    2g 8%
  • Sugars

    6g 7%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 26.9g Protein 15g Fibre 5.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the meatballs onto a baking tray and cook in the oven for 12-15 mins until piping hot and cooked through.

  2. Meanwhile, mix together the tomatoes, spring onions and half the lime juice in a small bowl, season and set aside. Mix the yogurt with the garlic and remaining lime juice.

  3. Place a griddle pan on a high heat and heat the flatbread on both sides for 30 secs-1 min until warmed through and griddle marks appear.

  4. Top the flatbread with the salad, cucumber, tomato salsa, pickled red cabbage and meat-free meatballs. Drizzle over the yogurt sauce and chilli sauce, if using. Wrap up and enjoy immediately.

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