Chickun Souvlaki

This vegan chicken souvlaki is juicy, savory, and perfect to bring to any barbecue or potluck.
Cuisine: Mediterranean
Keyword: vegan, seitan, summer, marinade, grilling
Servings: 6


  • 1 (12oz) package Rerooted Chickun Chunks or Shreds


  • ½ cup olive oil
  • 1 tsp lemon zest
  • ¼ cup fresh lemon juice about 1 lemon*
  • 1 tbsp agave nectar
  • 3 tbsp fresh parsley leaves, chopped plus a little more for garnish if desired
  • 3 tsp fresh oregano or 1 1/2 tsp dry
  • salt and pepper to taste


  • 2 sweet peppers, chopped into bite-sized chunks
  • 1 large red onion, chopped into bite-sized chunks

Tzatziki Sauce

  • ¾ cup your favorite plain, unsweetened yogurt or sour cream
  • 2 small or one large garlic cloves, minced
  • ½ english cucumber, peeled, grated, and squeezed of excess liquid
  • 1 tbsp fresh lemon juice
  • 3 tbsp fresh dill
  • 2 tbsp fresh parsley leaves chopped
  • ½ tsp salt


  • If making the Tzatziki sauce, mix together the ingredients for that first and let it sit in the fridge for at least an hour to give the flavors a chance to come together.
  • Mix together the ingredients for the marinade, and let that sit while you cut your vegetables into bite-sized chunks. Add salt and pepper to taste. If using bamboo skewers, soak them in water at this time to avoid them burning on the grill.
  • Use a heavy 1/3 of the marinade to coat your chickun, a lighter 1/3 to coat your vegetables, and reserve the remaining 1/3 to use as a baste and final dressing. Let everything marinate for at least an hour.
  • Preheat your grill to medium/high. Skewer the seitan and vegetables separately. Alternatively, you can preheat a grill basket for the veggies if you have one. Start the vegetables on the grill a few minutes before the seitan. You'll want to cook them for about 10-15 minutes total, until tender and lightly charred.
  • Grease the grill grates before adding the seitan skewers to help avoid sticking. Let them cook for about two minutes on each side, using some of the reserved marinade to baste with each rotation. Grill for about 8-10 minutes total, or until the seitan has started to brown and slightly char.
  • Toss the seitan chunks in the remaining marinade or drizzle it on top of the skewers right before serving.