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  • SERVING 4
  • PREP TIME 40 MIN
  • COOK TIME 30 MIN

INGREDIENTS

  • 4 King No Crab sticks (cut into 6 pieces each)
  • 300g plant-based yoghurt
  • 1 lemon, juice and zest
  • 8 mini pitas
  • 2 baby cucumbers, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp kebab spice mix
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp parsley, finely chopped
  • 1 tbsp mint, finely chopped
  • ½ red onion, finely chopped
  • Pepper and salt
  • Alfila cress
  • KEBAB SPICE MIX
  • 1 tbsp paprika powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cinnamon
  • ½ tsp black pepper
  • ½ tsp salt
  1. Mix the kebab spice mix ingredients in a bowl. Heat 2 tbsp olive oil with 2 tbsp of the kebab spice mix. Slowly heat the mix for 30 minutes. Remove from the heat and let it rest for 30 minutes.
  2. Cut the King No Crab sticks into 6 pieces each and marinate in the kebab oil.
  3. Cut the cucumber in half lengthwise and remove the seeds. Grate the cucumber.
  4. Mix the plant-based yoghurt, cucumber, garlic, dill, parsley, mint, lemon juice and lemon zest in a bowl. Add salt and pepper to taste.
  5. Prepare the pita according to the packaging instructions.
  6. To serve, cut the pita open at the top and fill up with the tzatziki sauce, red onion, and baby cucumber, marinated King No Crab and alfila cress.
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THIS RECIPE FEATURES

VEGAN ZEASTAR KING NO CRAB

DETAILS

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