Seitan Souvlaki (Kebab/Gyros)

Growing up in England, a night was simply not complete without a greasy doner kebab to end it. Thin slices of (suspect) marinated lamb meat, with loads of salad stuffed into a pita bread and lathered in creamy garlic sauce and sweat inducing chili sauce. Good times! The kebab would either soak up all booze and cure your hangover or, more likely, come back out the way it went in a few minutes later, usually on the streets of Kent (sorry Council).

Served without all the grease and sauce, the humble kebab can actually be a healthy dinner. Emphasise the salad over meat and you are half way there.

Arriving in Australia, I was introduced to the ‘souvlaki’. Very similar to the doner, but the pita becomes a flatbread that is rolled up and the creamy garlic sauce is the traditional greek sauce ‘tzatziki’. I have made a tzatziki post on this site. You will need a batch of that ready to go for this recipe and you will need some seitan made up, recipe also on this site….

In my opinion, the thing that makes a good souvlaki is the flat bread. Make sure you get good quality homemade bread instead of the too flat, flat breads purchased from shops. I will do a recipe for a homemade one on here soon. It really does make ALL the difference.

Salad wise, anything goes, but I went for the classic lettuce, tomato and onion.

The recipe and ingredients list look small but bear in mind, the seitan and tzatziki has a bunch of other ingredients within each recipe. I usually make a big batch of seitan and then use the portions when needed.

Have a go, get drunk and then eat this. Get it into ya!

Souvlaki other

Serves 6


  • 1 batch of homemade seitan, recipe here
  • 1 batch of homemade tzatziki sauce, recipe here
  • 4 tomatoes, quartered (I deseed too, but that is optional)
  • 1 large lettuce (I used cos), washed and chopped
  • 1 large onion, thinly sliced, sprinkled with cumin
  • 6 flatbreads/souvlaki pitas

Souvlaki open

Souvlaki held

Cook it:

  1. Start by making the seitan. This will take about an hour
  2. As the seitan is simmering, make a batch of tzatziki sauce
  3. Wash and chop the veg
  4. Heat the pitas to the package instructions
  5. Chop the seitan into thin slices to resemble sliced lamb meat. I usually fry it then in a large pan to make the sides a little crispy. A good option, especially if you are using already made seitan
  6. Layer by putting the ‘meat’ on the pita, then the salad, then the sauce and roll in some baking paper
  7. Get it into ya. Enjoy with a beer

Recommended Tunes:

violent soho - violent soho

Violent Soho “Violent Soho”

Something tells me these boys ain’t vegan!

Don’t let that stop you from enjoying their music though! Great band who are insane live. They have a dedicated fan base who really let go at their gigs. None of this would matter if the band themselves didn’t have top tunes to back it all up with. And they do. This is their debut. Get into them.

If you are nostalgic for 90’s alternative or you want a realistic portrayal of what it used to be like, check them out. They wear it on their flannel sleeves.

As this was the souvlaki version of the kebab and I was introduced to it in Melbourne, I thought I should choose a band that I was introduced to here as well.

Listen – but do yourself a favour and buy it on vinyl!!


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