Chicken spiedie..


450g/1 lb/2 cups meatless chicken cubed

6 hot dog buns, halved horizontally
Vegan mayonnaise, to serve

For The Marinade..
100 ml /3 ½ fl, oz/1/2 cup olive oil
50 ml/1 ¾ fl, oz /1/4 cup red wine vinegar
1 tbsp soft brown sugar
1 lemon, juiced and zest finely grated
2 garlic cloves of garlic, crushed
2 tsp chilli (chilli) flakes
2 tbsp fresh parsley leaves
Finely chopped
2 tsp dried oregano


1.Whisk together all the marinade ingredients. Put the chicken in a large bag and add the marinade, then massage well to coat.

2.Seal the bag and marinade in the fridge for 24 hours.

  1. Cook over a medium-hot barbecue or under a hot grill for 10 minutes turning occasionally.
  2. While the chicken is cooking, lightly toast the cut side of the bun
  3. .
  4. Soak the wooden skewers in cold water for 30 minuets. Tread the chicken onto the skewers.

6.Serve the spiedie inside the hot dog buns, garnish with mayonnaise and spinach.