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Doner Kebab Bowl
This traditional Berlin dish gets a vegan twist with vegan doner. | Viviana Blihoghe

Döner Kebab Bowl

This is a plant-based flavor-packed bowl of Like Döner kebabs, tandoori-spiced cauliflower, and yogurt-tahini sauce.

Döner is a Berlin classic and a must-try if you’re a meat eater visiting Berlin. If you are vegetarian, the offer is limited. There’s no good alternative when you are eating out. With Like Döner you can now bring the flavor of a real Döner into your kitchen! But Döner can be quite heavy. It’s not delicate. I am using LikeMeat Like Döner and my very own spin on the popular Berlin dish. It is vegan and lighter — with vegetables, different sauces, and a slightly different approach.

Döner Kebab Bowl

By Pauline Bossdorf

45 mins to prep
45 mins to cook
Yields 2


  • 1 package LikeMeat Like Döner
  • 2 tablespoons olive oil

Pickled onions

  • 1 medium red onion, thinly sliced
  • 1 teaspoon mustard seeds, optional
  • 1/4 cup 60 milliliters apple cider vinegar
  • 2-3 tablespoons maple syrup

Tandoori cauliflower

  • 2 cups About 200 grams cauliflower florets  
  • 2 tablespoons olive oil
  • 3 teaspoons tandoori spice mix
  • Pinch of salt

Tandoori spice mix

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder  
  • 2 teaspoons garam masala powder

Yogurt-tahini sauce

  • 1/2 cup 125 grams soy yogurt
  • 2 tablespoons 40 grams tahini
  • 2 cloves of garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon table salt
  • 1/4 teaspoon fresh ground black pepper

Pita bread chips

  • 1 pita bread, cut into bite-sized pieces
  • 1 tablespoon olive oil

To assemble

  • 2 cups about 125 grams mixed salad leaves
  • Olive oil, for serving
  • Pinch of salt
  • 1 tomato, sliced
  • 1/4 cucumber, julienned
  • Handful fresh cilantro or mint leaves
  • 2 tablespoons pomegranate seeds
  • Sumac, for garnish
  • Chili flakes, for garnish
  • Lemon or lime juice, for garnish



    • 1
      In a jar, add the onions and mustard seeds. Set aside.
    • 2
      In a small saucepan over medium heat, add 2 cups (500 milliliters) water, vinegar, and maple syrup. Gently simmer for about 4-5 minutes.
    • 3
      Gently pour pickling liquid over the onions (should be fully submerged) and allow to pickle for 15-20 minutes. Cool and store in the refrigerator for up to 2 weeks.


    • 1
      Preheat the oven to 180°C/350°F, with the convection fan on.
    • 2
      In a large bowl, add the cauliflower florets, olive oil, tandoori spice mix, and salt. Toss to evenly coat and transfer to a sheet pan. Bake for 20 minutes.


    • 1
      In a small bowl combine the cumin, coriander, turmeric, chili powder, and garam masala. Store in an airtight container for up to 6 months.


    • 1
      In a small bowl, combine the yogurt, tahini, garlic, cumin, salt, and black pepper.


    • 1
      In a large bowl, toss pita bread and olive oil to evenly coat. Transfer to a baking sheet. Bake in the same oven preheated to 180°C/350°F for 10 minutes.


    • 1
      In a large frying pan over medium heat, add oil and cook the Like Döner according to the package instructions.
    • 2
      Lay the salad leaves on a serving dish. Season lightly with a drizzle of olive oil and a pinch of salt.
    • 3
      Top with the Like Döner, tomatoes, cucumbers, pickled onions, tandoori baked cauliflower, and pita chips.
    • 4
      Drizzle a generous amount of yogurt-tahini sauce.
    • 5
      Garnish with cilantro or mint leaves and pomegranate seeds. Sprinkle a pinch of sumac and chili flakes on top as well as a drizzle of lemon or lime juice.

Chef's Notes

Start by preparing the pickled onions, followed by baked tandoori cauliflower, which can be pan-fried if baking is not an option. Use store-bought tandoori spice mix, pita bread chips, and yogurt tahini sauce, if you’d like. Also, have all veggies chopped and at the ready.