Discover and get inspired by these delicious recipes developed especially for you by our team of Daddy Cool chefs.

pita bread with shoarma strips

  • 4 pita breads
  • +/- 300-400g Daddy Cool ‘Original Shoarma’ pita strips (art. 202-274-284)
  • ¼ cucumber, thinly sliced
  • 1 bag of mixed salad, 125g
  • 1 red onion, cut into thin rings
  • 1/8 red cabbage, finely cut
  • 4 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1 tomato, diced
  • 1 bunch of coriander, coarsely chopped
  • garlic sauce
  • coriander-mint sauce
  • hot chili sauce

Finely cut the cabbage using a knife or a mandolin. Make a marinade by combining the apple cider vinegar and sugar. Add the cabbage and let the mixture rest for at least 15 minutes.

Meanwhile, preheat the oven to 180° and toast the pita bread for a few minutes.

Place a pan on a medium heat and add a few drops of olive oil. Add shoarma strips and fry for a few minutes.

Cut open the pita bread and spread some garlic sauce on both sides. Fill the sandwich alternately with some lettuce, cucumber, onion, tomato, marinated red cabbage and the shoarma strips.

Serve coriander-mint sauce and hot sauce on the side for the enthusiasts.

flatbread with chicken strips, red onion and feta cheese

  • +/- 500g Daddy Cool ‘World Tastes’ Super Chicken strips (art. 279)
  • 4 flatbreads
  • 1 bag of mixed salad, 125g
  • 6 radishes, thinly sliced
  • 1 bunch of slow-cooked cherry tomatoes or 1 jar of sun-dried tomatoes
  • 2 red onions, thinly sliced
  • ½ bunch of coriander, coarsely chopped
  • 1 pack of feta, +/- 200g, cut into cubes
  • 1 lime
  • 1 avocado, thinly sliced
  • 1 jar of tzatziki, 150-200g
  • a few sprigs of mint
  • sumac powder

For the feta salad, mix the thinly sliced red onion with the chopped coriander, feta cheese, lime juice and sumac powder. Season with salt and pepper to taste.

Grill the flatbread briefly. Cover with a layer of tzatziki and divide the mixed salad, tomatoes, radish, feta salad and avocado over it.

Bake or grill the chicken strips for a few minutes and toss over the dish. Garnish with a few sprigs of mint and coriander, and serve with some extra feta salad.

Funky Loaded fries with kebab

Ingredients (4 – 6 portions)
  • 500 g Daddy Cool ‘Authentic Kebab’ Chicken (item 378) or ‘Veggie Vibes’ Kebab (item 278)
  • 1 kg pre-fried skin-on fries
  • 10 preserved jalapeno peppers
  • 1 bunch of spring onion, coarsely chopped
  • ½ bunch of coriander, coarsely chopped
  • ¼ pointed cabbage, finely chopped, sweet and sour marinated
  • piece of cheddar or parmesan to grate
  • mint-yogurt mayo
  • sriracha hot sauce

Preheat the deep fryer to 180° and fry the fries until they are golden and crispy. In the meantime, place a pan or grill pan on a medium heat and fry the kebab meat briefly.

Spread the fries in a dish or on a baking paper placed on a wooden chopping board.

Toss the fried kebab meat over the fries and finish with the different sauces, spring onions, coriander, marinated cabbage and jalapenos. To finish, grate the cheese over the dish.

Authentic kebab

Ingredients (4 portions)
  • 1 large Turkish bread
  • 500 g Daddy Cool ‘Authentic Kebab’ Chicken (item 378) or ‘Veggie Vibes’ Kebab (item 278)
  • 1 red onion, cut into thin rings
  • ¼ cucumber, thinly sliced
  • 1/8 red cabbage, thinly sliced and marinated
  • ½ iceberg lettuce, finely chopped
  • 1 block of feta, +/- 200g
  • a few sprigs of coriander
  • a few sprigs of mint
  • coriander sauce
  • garlic-yogurt sauce
  • sambal

Fry the kebab meat for a few minutes in a pan or grill pan over a medium heat.

Meanwhile, in a separate pan, toast the Turkish bread briefly on both sides on a medium fire until crispy.

Cut the bread into 4 equal pieces and carefully cut open. Brush the insides generously with coriander sauce and garlic-yogurt sauce, fill with the different vegetables and the kebab meat.

Finish with some crumbled feta and a few sprigs of mint and coriander.

Serve sambal separately for those who want it spicy!