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Vegetable Souvlaki with Feta Tzatziki

Makes 6 servings as a side dish

Souvlaki usually consists of cubes of lamb or pork that are grilled on skewers then served on a bun. For a light luncheon, serve this vegetable version with rice and pita bread. The Feta Tzatziki provides more than a hint of garlic!

Ingredients

24 each cherry tomatoes and mushrooms 24
1  each large red and green bell pepper, 1 cut into 1-inch (2.5 cm) squares 1 
2  red onions, cut into wedges 2 
1  can (14 oz/398 mL) artichoke hearts, drained and halved 1 
     
  Marinade  
1/2 cup olive oil 125 mL
2 tbsp lemon juice 25 mL
1 tbsp minced garlic 15 mL
2 tsp crushed dried oregano 10 mL
1 tsp crushed dried mint 5 mL
1 tsp black pepper 5 mL
pinch red pepper flakes pinch
     
  Feta Tzatziki  
1 1/2 cups lower-fat plain yogurt 375 mL
1/2 cup grated English cucumber 125 mL
1/2 cup crumbled feta cheese 125 mL
1  large clove garlic, minced 1 
2 tbsp lemon juice 25 mL
  • 12 bamboo skewers

Instructions

Step 1
Dividing evenly and alternating vegetables, thread tomatoes, mushrooms, red and green peppers, onions and artichoke hearts onto 12 bamboo skewers.

Step 2
Marinade: In a large shallow nonmetallic dish, combine oil, lemon juice, garlic, oregano, mint, pepper and red pepper flakes; add skewers, turning to coat well. Chill for 3 to 6 hours, turning occasionally.

Step 3
Feta Tzatziki: In a serving bowl, combine yogurt, cucumber, feta, garlic and lemon juice; refrigerate.

Step 4
Remove souvlaki from marinade. Grill over medium heat for 10 minutes. Or bake on greased baking sheet in 425°F (220°C) oven for 15 minutes. Serve with Feta Tzatziki.

Tips

Soak bamboo skewers in water for 30 minutes before using to prevent them from burning.
Vegetables tend to slip when placed on skewers. Try using 2 skewers for each kebab to provide good balance and make turning easier when grilling. To ensure even cooking, allow some space between the vegetables when threading them on the skewers. Cook over medium-low heat and turn frequently to prevent the tomatoes from bursting open.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 265
21%
Fat / Lipides 13.4 g
Saturated / saturés 3.9 g
+ Trans / trans 0.1 g
Cholesterol / Cholestérol 15 mg
15%
Sodium / Sodium 350 mg
10%
Carbohydrates / Glucides 30.7 g
28%
Fiber / Fibres 7.0 g
Sugars / Sucres 15.0 g
Protein Protéines 10.0 g
18%
Vitamin A / Vitamine A
138%
Vitamin C / Vitamine C
22%
Calcium / Calcium
19%
Iron / Fer
DIETITIAN’S MESSAGE
This vegetable souvlaki is a tasty way to boost your intake of fiber and provide some bone- building calcium. The Feta Tzatziki is an interesting variation on the Greek dip. Garlic, which may have disease- fighting properties, adds loads of flavor without fat. 
Contributors
David McQuinn, Chef
Helen Dubas, Dietitian
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc. (Photo by Mark T. Shapiro)

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