Raw & Vegan Souvlaki With Tzatziki Sauce
Difficulty 5 minutes Serves 1
Summer is here and everybody is dreaming about the BBQ season that lies ahead. It's understandable - nothing is more enjoyable than cooking outdoors in the sunshine surrounded by friends and loved ones. If you crave the BBQ experience but prefer to keep things fresh, light on the tummy, and most importantly veg-friendly this recipe by Samia Noor of Samiaalchemy is perfect for you!
Ingredients For the marinade: 3 TBS soy sauce 1 TBS extra virgin olive oil juice from 1/2 lemon 2 tbs dried oregano 2 garlic cloves minced 1 tbs dried thyme Veggies to go on the skewers: 5 champignon mushrooms ( or other mushrooms ) 1 red bell pepper 1 red onion For the Tzatziki sauce: 1 ripe avocado juice from 1/2 lemon 1/2 TBS tahini 1/2 bunch dill 1 small persian cucumber Salt 1/2 garlic clove Extra virgin olive oil.
Directions Cut the mushrooms first in 4 and add them to the marinade you just made. Let them sit for 1 h, stirring occasionally.
Cut the peppers and onions to fit on the skewers.
After the 1 h is passed, start to slide on the skewer the mushrooms, followed by 1 piece of onion and one of pepper, till you no longer have space on the skewer. Finish by drizzling the veggies with the marinade that is left from the mushrooms.
To make the Tzatziki sauce, simply blend all the ingredients together and add a bit of water if the mixture is too thick. Place in a bowl and drizzle some olive oil on top.
Serve the Souvlaki by dipping all the veggies in the Tzatziki sauce and raw ( or not ) flat bread or pita breads.