Greek vegan souvlaki

Greek souvlaki is a definite hit for locals and tourists as far as taste is concerned. Healthwise, though, it’s a certain no-no. Not only is it full of fatty meat, probably the worst parts that can be used, it is also wrapped in a totally oily pita bread, made of white flour. The other ingredients are mostly vegetables (onion, lettuce, tomato) with the addition either of a fatty sauce with mayonnaise or with tzatziki (Greek yogurt with garlic and dill).

So we figured, why not take all the dangerous, non-vegan fatty and greasy stuff out and keep the healthy parts with a twist? The result was these delicious skewers -good for immune support and gut microbiome- we enjoy mainly on weekends, with friends or with the kids.

They’re easy to make and although these specific ones are made with certain vegetables, you can use whatever you have spare in your kitchen.

We used
Cherry tomatoes
Red pepper

Make sure they’re all organic, wash them well, cut your cucumber and zucchini in slices and cut small pieces of onion, mushrooms and red pepper. You can use the cherry tomatoes as they are or cut them in halves if you want.

Slide your veggies down in your skewers, put them in parchment paper, sprinkle some extra virgin olive oil and watch out for the best part: herbs and spices. We used salt, oregano, garlic powder, curcumin, black pepper and a pinch of red pepper chili flakes. Bake in preheated oven until vegetables are tender in medium heat, for about 13-18 minutes, and flip halfway.


Support your immune system with other delicious, plant-based recipes that will keep your gut microbiome balanced and… tickle your taste buds. Go to the blog section of and explore!