📝 About This Recipe
Transport your taste buds to the sun-drenched shores of the Aegean with this plant-based take on a Greek street food classic. We swap traditional pork for protein-rich seitan, marinated in a punchy blend of lemon, garlic, and wild oregano to achieve that iconic savory depth. Once grilled to perfection, these skewers offer a satisfyingly meaty chew and charred edges that pair beautifully with cool, creamy dairy-free tzatziki and warm pita bread.
🥗 Ingredients
The Seitan & Marinade
- 1.5 pounds Seitan (Wheat Gluten) (cut into 1-inch cubes; homemade or store-bought 'chicken-style' works best)
- 1/4 cup Extra Virgin Olive Oil (use high-quality Greek oil if possible)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- 2 teaspoons Dried Oregano (preferably Greek wild oregano)
- 1/2 teaspoon Smoked Paprika (for a subtle smoky depth)
- 1 teaspoon Sea Salt and Black Pepper (adjust to taste)
Vegan Tzatziki Sauce
- 1 cup Vegan Greek Yogurt (unsweetened almond or soy-based)
- 1/2 piece English Cucumber (grated and squeezed dry)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 teaspoon Lemon Juice
For Assembly
- 4 pieces Pita Bread (fluffy, Greek-style pocketless pita)
- 1/2 piece Red Onion (thinly sliced)
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Fresh Parsley (roughly chopped for garnish)
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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2
In a large mixing bowl, whisk together the olive oil, 2 tablespoons of lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper.
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3
Add the cubed seitan to the marinade. Toss thoroughly to ensure every piece is well-coated. Let it marinate at room temperature for 20 minutes, or refrigerate for up to 4 hours for deeper flavor.
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4
Prepare the tzatziki: Grate the cucumber using the coarse side of a box grater. Place the grated cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
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5
In a small bowl, combine the squeezed cucumber, vegan yogurt, chopped dill, and 1 teaspoon of lemon juice. Stir well, season with a pinch of salt, and set aside in the fridge.
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6
Thread the marinated seitan cubes onto the soaked skewers, packing them relatively tightly so they stay juicy during cooking.
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7
Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates to prevent sticking.
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8
Place the skewers on the grill. Cook for 3-4 minutes per side, turning occasionally, until the seitan is heated through and has developed dark, crispy char marks.
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9
During the last minute of grilling, place the pita breads on the grill for 30 seconds per side until warm and pliable.
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10
Remove the seitan from the skewers (or serve them on the stick) and place onto the warm pitas.
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11
Top each souvlaki with a generous dollop of tzatziki, sliced red onions, cherry tomatoes, and a sprinkle of fresh parsley.
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12
Serve immediately with an extra wedge of lemon on the side for squeezing over the top.
💡 Chef's Tips
For the best texture, use 'washed flour' seitan or a store-bought version that is firm rather than soft. Don't skip squeezing the cucumber; excess moisture will make your tzatziki runny and bland. If you want extra char, add a teaspoon of agave or maple syrup to the marinade to help with caramelization. If cooking indoors, a cast-iron grill pan is superior for achieving those authentic smoky grill lines. Leftover seitan souvlaki is excellent the next day served cold over a Greek salad.
🍽️ Serving Suggestions
Pair with a side of crispy lemon-oregano roasted potatoes (Patates Lemonates). Serve alongside a chilled glass of Assyrtiko wine or a crisp lager. Add a side of Kalamata olives and vegan feta cheese for a complete mezze platter. A simple side of pickled peppers (peperoncini) adds a lovely acidic crunch. Finish the meal with a cup of strong Greek coffee and a piece of vegan halva.