Souvlaki Ayam Yunani
Makan Tengah Hari • Malaysia
How to Make Vegetarian Greek Souvlaki (Traditional & Healthy Version)
Vegetarian Greek Souvlaki, reimagined for Malaysia’s vibrant culinary scene, is a wholesome and flavorful lunch option that celebrates the country’s multicultural tapestry. This plant-based version swaps chicken for grilled tempeh, an ingredient beloved in Malaysian kitchens for its nutty flavor and protein-rich profile. Marinated with local aromatics like serai (lemongrass), halia (ginger), and a touch of pandan, the skewers are grilled to perfection, offering a deliciously smoky aroma reminiscent of Malaysian satay stalls. As Malaysia embraces global flavors, this vegetarian souvlaki pays homage to traditional Greek techniques while highlighting local produce and herbs. Served with a refreshing cucumber yogurt dip and crisp salad, it’s the perfect light meal for a sunny afternoon. The combination of grilled tempeh, fresh vegetables, and local spices creates a dish that’s both satisfying and guilt-free. Whether you’re seeking a healthy lunch or introducing meatless meals into your diet, this souvlaki brings together the best of Malaysia’s multicultural cuisine with a global twist.
Bahan-bahan(untuk 1 set of 2 tempeh skewers with salad and dip)
- 200g Tempeh (Fermented soybean cake)
- 1 stalk Serai (lemongrass) (Finely chopped)
- 1 inch Halia (ginger) (Grated)
- 2 cloves Bawang putih (garlic) (Minced)
- 1 tbsp Kicap masin (light soy sauce)
- 1 tbsp Minyak zaitun (olive oil)
- 1 tbsp Jus limau nipis (lime juice)
- 1 small leaf Pandan leaf (Knotted) - pilihan
- 1/2 cup Cucumber (Diced)
- 1/2 cup Greek yogurt (Low-fat)
- 1/2 cup Tomato (Diced)
- 1 cup Salad greens (Local ulam or lettuce)
- 1/4 tsp Black pepper (Freshly ground)
Arahan
- 1
Cut tempeh into 3cm cubes. In a bowl, combine soy sauce, olive oil, lime juice, lemongrass, ginger, garlic, black pepper, and pandan leaf. Marinate tempeh for at least 10 minutes.
10 minutes
Marinate longer for deeper flavor—up to overnight in the fridge.
- 2
Thread marinated tempeh cubes onto skewers. Reserve leftover marinade.
3 minutes
Use bamboo skewers soaked in water to prevent burning.
- 3
Preheat a grill pan or non-stick skillet over medium heat. Grill tempeh skewers for 8-10 minutes, turning until golden brown on all sides.
10 minutes
Brush tempeh with reserved marinade while grilling for extra flavor.
- 4
Prepare the cucumber yogurt dip: Combine Greek yogurt, diced cucumber, a pinch of salt, and a squeeze of lime juice.
3 minutes
Add chopped mint or coriander for added freshness.
Kenapa hidangan ini sihat
By using tempeh instead of meat and grilling instead of frying, this souvlaki reduces saturated fat and cholesterol. The recipe uses minimal oil and sodium, focusing on fresh, wholesome ingredients. The addition of cucumber and salad greens increases fiber content, aiding digestion and satiety—making it ideal for anyone seeking healthy lunch ideas that align with calorie-conscious lifestyles.
This vegetarian souvlaki is packed with plant-based protein from tempeh, making it a great source of essential amino acids. The use of local herbs like lemongrass, ginger, and pandan enhances flavor without added sodium or fat. Greek yogurt delivers calcium and probiotics, supporting gut health. The fresh salad provides fiber, vitamins A and C, and antioxidants, ensuring a balanced meal rich in nutrients and low in unhealthy fats.
Petua
- 💡Tip 1: Marinate tempeh overnight for maximum flavor infusion.
- 💡Tip 2: Add chopped daun ketumbar (coriander) for extra herbal aroma.
- 💡Tip 3: Grill over charcoal for a more authentic smoky taste.
Penyimpanan & hidangan
Store leftover tempeh and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat tempeh skewers on a grill or in a pan before serving.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 200.0 kcal |
