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
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.
- 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 bun
- 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.