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Halloumi Souvlaki

by Tim Vasilakis from The Athenian: Eat Like a Greek

This vegetarian souvlaki recipe from The Athenian includes slices of griddled halloumi, crisp lettuce and tomato, fries and plenty of tzatziki all wrapped up in a pita.

From the book

Tim Vasilakis


When you want a tasty plant-based souvlaki, this is the perfect solution. Vegans can substitute non-dairy vegan tzatziki (see page 24 of The Athenian: Eat Like a Greek) and vegan halloumi for the traditional Greek ones.

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1 tbsp olive oil
500g/1lb 2oz halloumi, sliced
2 tsp dried oregano
4 pita breads
4–8 tbsp tzatziki (see page 24 of The Athenian for a homemade recipe)
A few crisp lettuce leaves, e.g. Cos (romaine), shredded
3 ripe tomatoes, sliced or coarsely chopped
1 small red onion, thinly sliced
oregano potato fries or French fries
sea salt and freshly ground black pepper
chopped flat-leaf (Italian) parsley, for sprinkling
smoked paprika, for dusting

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Heat the oil in a large frying pan (skillet) or ridged griddle (grill) pan set over a medium heat. When the pan is hot, cook the halloumi in batches for 2–3 minutes on each side until crisp and golden and starting to soften inside. Do not overcook or it will be charred and rubbery. Remove and drain on kitchen paper (paper towels). Sprinkle with the oregano.

Warm the pita breads in the oven or on a hot griddle pan. Spread the tzatziki over each one and top with the lettuce, tomato and onion.

Arrange the halloumi on top with the oregano potato fries or French fries. Season with salt and pepper, sprinkle with parsley and dust with smoked paprika.

Fold the pitas over and around the filling and roll up in some baking parchment or kitchen foil (aluminum foil) to hold the filling in place. Enjoy!

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From the book: The Athenian: Eat Like a Greek

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