Vegan Chicken Spiedie with Marinade and Buns
Ingredients
- 450g meatless chicken cubed
- 6 hot dog buns, halved horizontally
- Vegan mayonnaise, to serve
Marinade
- 100 ml olive oil
- 50 ml red wine vinegar
- 1 tbsp soft brown sugar
- 1 lemon, juiced and zest finely grated
- 2 garlic cloves, crushed
- 2 tsp chilli flakes
- 2 tbsp fresh parsley leaves, finely chopped
- 2 tsp dried oregano
Preparation
Whisk together all the marinade ingredients. Put the chicken in a large bag and add the marinade, then massage well to coat.
Seal the bag and marinade in the fridge for 24 hours.
Soak the wooden skewers in cold water for 30 minutes. Thread the chicken onto the skewers.
Cook over a medium-hot barbecue or under a hot grill for 10 minutes turning occasionally.
While the chicken is cooking, lightly toast the cut side of the buns.
Serve the spiedie inside the hot dog buns, garnish with mayonnaise and spinach.