Quorn Souvlaki with Vegan Tzatziki
Inspired by Mediterranean flavours of Greece, take a taste odyssey tonight with our Vegan Souvlaki recipe with Quorn Vegan Pieces. A flavourful, light, summer meal that everyone can enjoy. And the best thing? it’s easy to prepare!
Vegan & Vegetarian Fillets & Pieces Recipes Vegan & Vegetarian BBQ Recipes Summer Vegetarian and Vegan Recipes Greek Vegetarian Recipes
Serves 4
25 mins
A Little Effort
484 cals
(Per serving)
25g of fat
(Per serving)
Vegan
Made with Quorn Vegan Chicken Pieces
High in Protein
Source of Fibre
Low in Saturated Fat
Ingredients
For the marinade
- 1 pack of Quorn Vegan Pieces
- 4 tbsp of olive oil
- 2 tsp oregano
- 1 tsp of mint
- 1 tsp of ground cumin
- 1 tsp coriander
- 1 tsp sweet paprika
- ½ ground cinnamon
- 1 lemon, one zested and juiced
- 4 garlic cloves
For the vegan tzatziki
- 200g of plain, unsweetened coconut yoghurt
- 1 cucumber, halved. Add 1 half to the salad and thinly dice the other half.
- Handful of mint, diced
- 1 garlic cloves, diced finely
- Juice of ½ lemon
- 4 pitta bread
For the Greek salad
- The remaining ½ of the cucumber
- 5 - 10 cherry tomatoes, quartered
- 1 small red onion
- 1 cup of Kalamata olives, pipped
- Cos lettuce
- Vegan feta
Method
- Empty the Quorn Vegan Pieces into a large bowl and mix in the marinade. Cover and refrigerate for 3 - 4 hours.
- Meanwhile, prepare the vegan tzatziki. Add the diced cucumber with the yoghurt, mint, garlic, and lemon juice. Add salt to taste, if desired.
- Once the vegan tzatziki is complete, prepare the Greek salad by combining all ingredients.
- Once the Quorn Vegan Pieces have been marinated, add them to skewers and place them on a hot grill. Cook for 8 - 10 minutes, brushing with oil and turning occasionally.
- While cooking the skewers, gently heat the pitta bread in a pan with a light dash of oil.
- Once ready to serve, share on a table for guests to assemble their Souvlakis