Quorn Souvlaki

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.