- 4 Quorn fillets
- 2 large bell peppers, deseeded and cut into chunks
- 1 onion, peeled, quartered and separated into layers
- 1 tsp dried oregano
- Juice of half a lemon
- 2 tbsp olive oil
- 4 skewers (soak in water if wooden)
Allow the Quorn fillets to defrost for an hour or 2 in the fridge.
Cut into 1" chunks (I cut the Quorn fillets into 6 pieces each).
Mix the oil, lemon juice and oregano in a bowl.
Add the Quorn and stir to coat, then add the vegetables and stir again. Cover the bowl and refrigerate for a further hour to marinate.
Wrap in foil and cook on the bbq for around 10 minutes, turning occasionally, or bake in the oven at 180C/170C fan/Gas 4/350F. Open foil and allow to brown slightly for a further 5 minutes.
Serve in warmed pittas with a dollop of tzatziki for a lunch (gyros) or with Greek rice or potatoes as a main meal.Pin It