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!

Serves 4

25 mins

A Little Effort

484 cals
(Per serving)

25g of fat
(Per serving)

Vegan

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

  1. Empty the Quorn Vegan Pieces into a large bowl and mix in the marinade. Cover and refrigerate for 3 - 4 hours.
  2. Meanwhile, prepare the vegan tzatziki. Add the diced cucumber with the yoghurt, mint, garlic, and lemon juice. Add salt to taste, if desired.
  3. Once the vegan tzatziki is complete, prepare the Greek salad by combining all ingredients.
  4. 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.
  5. While cooking the skewers, gently heat the pitta bread in a pan with a light dash of oil.
  6. Once ready to serve, share on a table for guests to assemble their Souvlakis