Souvlaki Platter

Souvlaki Platter

Souvlaki is one of those foods that is reminiscent of my childhood. Many people refer to it as a Gyro specially when served in a pita with vegetables and Tzatziki sauce. It’s often made with Chicken or Lamb but in this Vegan version I used a plant based beefless tip. This platter is complete with delicious Lemon Dill Rice and fresh Salad and the best Tzatziki Sauce ever! In my opinion it’s the Tzatziki sauce that really pulls it all together. It can be used to dip the pita, dress the Vegetables and Souvlaki. It’s important to make the Tzatziki the day before to ensure that all ingredients really blend. If you’re pressed for time you could refrigerate it for 45 minutes instead.

Serves 3-4

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Ingredients

2 packages of Gardein Beefless Tips marinated in:
3 Tbsp (45ml) Neutral Oil
1 tsp (5g) Oregano
1 tsp (5g) Thyme
1/4 tsp Smoked Paprika
1/4 tsp Cumin Powder
2 cloves Garlic finely minced
Pepper to taste

3-4 pieces of Pita Bread

Mixed Salad with Feta

4 small Persian Cucumbers sliced (or use 1 regular Cucumber)
1 cup Cherry Tomatoes sliced in half
1/3 cup Red Onion sliced
drizzle of Olive Oil
Juice from 1/2 a Lemon
1/2 tsp (2.5g) Oregano
Salt & Pepper to taste
Vegan Feta slices ( I used Violife Feta)

Tzatziki Sauce
1 cup Cucumber seeded, grated and squeezed (1 medium cucumber)
1 1/4 cups Vegan Sour Cream (you can use an unsweetened Vegan Yogurt)
3 cloves Garlic pressed (mince if you don’t have a garlic press)
2 Tbsp (10ml) Lemon Juice (about 1/2 a lemon)
1 Tbsp (15g) chopped Dill chopped

2 tsp (10g) chopped fresh Mint

1 tsp (5ml) Olive Oil

Salt & Pepper to taste

Lemon Dill Rice

2 cups uncooked Rice
2 tsp (10ml) Olive Oil
1 Tbsp (15g) chopped Dill
2 tsp (10g) Thyme chopped
Zest from 1/2 a Lemon
2 Tbsp (30ml) Lemon Juice

Directions

1. Make the tzatziki sauce by partially peeling the cucumber, take out the seeds and grating it with either a hand grater or food processor. Give the grated cucumber a good squeeze to release some of its water. Set aside

2. To a bowl add the sour cream, the cucumber, pressed garlic, lemon juice, dill, mint, olive oil, salt & pepper. Mix well and refrigerate overnight.

3. To make the souvlaki, let the beefless tips almost completely thaw before tossing them in a bowl and coating them with the marinade. You can skewer them prior to cooking (or after for presentation which I did). In a large pan, on med high heat cook the beefless tips for a few minutes on each side or untile browned.

4. Cook the rice to according to package directions and while still warm add the olive oil, lemon zest, lemon juice, and herbs. Mix well and set aside.

5. For the salad, slice the vegetables and drizzle with olive oil, lemon juice and toss with salt, pepper & dried oregano. Serve with a few slices of Vegan feta

6. Assemble the platter or individual plates by adding 2-3 skewers of souvlaki per person, lemon dill rice, a pita bread and some salad. Serve with plenty of tzatziki sauce!