| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Greek |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 347 |
| Fat | 21g |
| Saturates | 4.6g |
| Protein | 8.6g |
| Carbs | 32.3g |
| Sugars | 13g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the souvlaki, halve the baby aubergines. Juice the lemon. Peel and finely grate the garlic. Combine the lemon juice, garlic, 3 tsp oregano, 1 tbsp vinegar, water, 1 tsp salt and paprika in a large bowl and toss the aubergines through. Set aside to marinate for 2 hours or overnight.
To make the salad, quarter the tomatoes, peel the cucumbers into ribbons and pit the olives. Cube the feta. Dress with olive oil, 2 tbsp vinegar and 1 tsp oregano. Season with salt and top with the feta cubes. Refrigerate until needed.
Prepare a barbecue to a medium heat and brush the grid with oil.
Thread the aubergines onto the skewers and place them on the grill for approx. 20-30 minutes, turning occasionally until they are very soft and cooked through.
Finely chop the parsley and sprinkle over the souvlaki.
Serve immediately with the salad and pita bread on the side.
