Mushroom Souvlaki with Tzatziki and Za'atar Flatbread

Mushroom souvlaki with tzatziki and za’atar flatbread – the tastiest mushroom kababs, with creamy and fresh tzatziki, and the fluffiest za’atar flatbreads.

mushroom-souvlaki-with-tzatziki-and-zaatar-flatbread 1

The flavour and texture is next level here – a Greek fast food typically comprising small pieces of meat or vegetables grilled on a skewer – and it’s usually eaten straight off the skewer while still hot.

My version is absolutely delicious – with button mushrooms marinated with a gorgeous mix of spices, balsamic, soy and tomato paste. They absorb and take on the flavour and you can use any remaining marinade (add a little oil to loosen) as an extra topping.

The tzatziki adds a perfectly cooling creamy contrast to the mushrooms and squidgy herby flatbreads.

I hope you love this. Let me know what you think?

Much love, Niki xxx

mushroom-souvlaki-with-tzatziki-and-zaatar-flatbread 1a

Mushroom Souvlaki with Tzatziki and Za'atar Flatbread

Mushroom souvlaki with tzatziki and za'atar flatbread - the tastiest mushroom kababs, with creamy and fresh tzatziki, and the fluffiest za'atar flatbreads.
Prep time: 15 minutes
Cook time: 45 minutes
Serves 2
4.67 from 6 votes


For the mushrooms

  • 200 g button mushrooms

For the marinade

  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp balsamic syrup
  • 1 tsp oregano
  • 1 tsp garlic granules
  • 1 tsp ground cumin
  • 1 tbsp smoked paprika
  • 2 tbsp sun dried tomato paste
  • Sea salt

For the Za'atar yogurt flatbreads

  • 200 g self raising flour
  • 150 g plant based natural yogurt
  • Big pinch sea salt
  • 2 tbsp extra virgin olive oil

For the toppings

  • 2 tbsp extra virgin olive oil
  • 4 tbsp Za‘atar
  • Sea salt flakes

For the tzatziki

  • 1 cucumber grated
  • 120 g yogurt
  • 2 tbsp chopped dill
  • 2 tbsp chopped fresh mint
  • Juice 1/2 lemon
  • 1 clove garlic minced
  • 1/2 tsp sea salt
  • Twist black pepper
  • 1 tbsp extra virgin olive oil

For the toppings

  • Sliced red onion
  • Dill


To make the mushrooms

  • Add all the marinade dressing ingredients to a large bowl and mix to combine.
  • Transfer the mushrooms to the bowl and toss to coat throughly.
  • Now skewer the mushrooms (3-4 skewers) and add to baking tray.
  • You can pop them in the fridge for a few hrs so the flavour intensify's or place on a pre heated griddle with a little oil.
  • Turn frequently until the mushrooms are soft and a little charred.

To make the tzatziki

  • Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible then transfer to a large bowl
  • Add all the other ingredients and mix well.
  • Really nice, with a drizzle of olive oil on top.

To make the flatbreads

  • In a large bowl, add the flour, yogurt, olive oil and salt.
  • Stir to combine until it comes together, then transfer to a floured board.
  • Knead for a few minutes until you get a springy dough.
  • Heat a large griddle pan or frying pan to medium.
  • Divide the dough into 4, then roll out the first flatbread.
  • Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.
  • Top with olive oil, za'atar and sea salt flakes.
  • Repeat.
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12 Responses

  1. 5 stars
    Ah-maaazing recipe, Niki! I loved the mushrooms! The flatbread turned out amazingly as well! My first time making flatbread!

  2. Hello! I’m a bit confused with this recipe sorry… the flatbread ingredients seem to be included under the marinade ingredients? And there are no instructions on how to actually cook the mushrooms once you’ve marinated them… are they grilled? Fried? Baked? Any help appreciated, thank you!

  3. I can’t see any cooking instructions for the mushrooms after skewering. I’d love to cook this for friends this weekend, could you let me know how to cook them please?

  4. 5 stars
    Absolutely delicious. Made it Sunday and will be making Wednesday to impress a friend the flat breads are amazing, and so easy, I love the za atar topping, works so well.

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