Oumph! Kebab Plate

Oumph! Kebab Plate

About this project

Oumph! Kebab Plate

4 persons


280 g Oumph! Kebab Spiced
600 g firm potatoes (or frozen chips)
½ chopped red onion
Jalapenos if you like
Sweetcorn if you like
Garlic sauce:
3 tbsp plant-based mayonnaise
100 ml creme fraîche
1–2 pressed garlic cloves
1 tsp lemon juice
1 tsp sugar
Red kebab sauce:
100 ml creme fraîche
3 tbsp plant-based mayonnaise
2 tsp Sriracha
1 tbsp tomato purée
1 tsp oregano
1 tsp cumin
1 tsp paprika


Day 1: Bake the potatoes whole in the oven at 200 degrees until soft. Let them cool down and store chilled for the next day.
Day 2: Cut the potatoes into thick chips, leaving the skin on. Fry in 180-degree oil until they turn a golden colour. Shake off the oil and salt!

Stir together and let stand for 30 minutes, or make them the day before.
Fry the Oumph! in oil in a hot pan until it turns a nice colour, add 50 ml of water and bring to the boil.
Add the chips, sauce and Oumph! in a box, top with sauces, onions, jalapeños etc. and enjoy!