SOUVLAKI

Vegan Souvlaki

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Makes 4 Souvs

Ingredients:

• juice of 2 lemons
• 4 teaspoons chopped oregano leaves
• 2 teaspoons garlic powder
• 1 teaspoon sweet paprika
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 350-500 g seitan or vegan chicken, cut into bite-sized chunks
• olive oil, for drizzling, if needed
• Mylife Bio Tzatziki spread
• 4 Lebanese flatbreads
• hot chips, to serve
  
  
  Greek Salad
  
• 1 cucumber, halved lengthways and sliced
• 250 g cherry tomatoes, halved
• 1 red onion, thinly sliced
• 60 g 1⁄2 cup pitted Kalamata olives, halved
• 1/2 green capsicum (bell pepper), thinly sliced
• sea salt and freshly ground black pepper
• olive oil, for drizzling
• pinch of dried oregano
• 100 g (31/2 oz) Mylife Bio dairy-free feta, crumbled
  
  

Instructions:

To make the Greek salad, combine the cucumber, tomato, onion, olives and capsicum in a large bowl. Season well with salt and pepper, drizzle over a little olive oil and add the dried oregano. Toss through the feta and set aside.

Combine the lemon juice, fresh oregano, garlic powder, paprika salt and pepper in a shallow bowl. Add the seitan or vegan chicken and toss well to coat in the marinade. Divide the seitan or vegan chicken into four portions and place onto bamboo skewers.

Preheat a chargrill pan over high heat. Add the skewers, drizzling any extra marinade over the top. If needed, drizzle a little oil over the top and place a heavy pan over the skewers to press irregular pieces of the skewered ‘meat’ onto the hot pan. Cook, rotating frequently, until heated through and char marks appear on all sides of the ‘meat’. Remove the skewers from the pan and set aside.

Add the flatbreads to the hot pan one at a time, flipping until warmed through. Transfer to plates.

Smear loads of Mylife Bio tzatziki spread over the flatbreads. Slide the ‘meat’ off the skewers onto the wraps. Divide the salad among each wrap and serve with the Greek salad and hot chips on the side or, better yet, inside.