Friday, 30 August 2013

Quorn Souvlaki

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Having just come back from a fantastic family holiday on Zakynthos, I thought I'd try and recreate a vegetarian version of Mr O's favourite Greek meal - chicken souvlaki. I used Quorn fillets for this recipe, but you could swap them for a vegan alternative if preferred.

Serves 4
  • 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.
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