Front View of Butternut Squash Zoodles, Red Onions, Green Peppers, Feta, and Grilled Mushrooms Wrapped in a Tortilla and Placed on a Skillet. Oregano Strewn All Over. Pyramid-Shaped Lime is Visible in the Background

Vegetarian Souvlaki

Grilled Mushrooms, Grilled Zoodles and Grilled Feta help make up this delicious vegetarian souvlaki!  Top with Tahini.  **Contains Affiliate Links
Course Lunch
Cuisine Greek
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 571kcal
Author Healing Tomato


  • 1 Zucchini, medium sized Spiralized and divided into 2 equal parts
  • 1/2 Butternut Squash, small Spiralized and divided
  • 2 Portobello Mushrooms Cut into long strips
  • 1 Green Bell Pepper Cut into long strips
  • 1/2 block Feta Cut into finger shapes
  • 4 Tbsp Tahini homemade, divided
  • 1/4 Red onion julienne, divided
  • 1 tsp oregano divided
  • 1 tsp black pepper optional, divided
  • 2 Tortilla Organic
  • 1.5 tsp Extra Virgin Olive Oil


  • Warm up a stove top grill
  • Spread the olive oil on the grill
  • Set a few butternut squash zoodles aside (about 4 strands per souvlaki)
    Overhead view of a small bowl with tahini. Bowl is surrounded by chopped veggies
  • Place remaining spiralized vegegies on the grill.  Keep them far apart
  • Place the mushrooms and bell pepper strips on the grill
    Veggies on the grill - Souvlaki
  • On a griddle, place a tortilla and set the heat to low
    A tortilla placed on a griddle
  • Cook the zoodles for only 45 seconds or less. 
  • When the zoodles start to brown, layer them on the tortilla
    Overhead view of Butternut Squash and Zucchini Zoodles on tortilla - Souvlaki
  • When the mushrooms have browned, place on top
    Mushrooms topped on the zoodles and tortilla
  • Top with the green bell peppers when they start to brown
    Green Bell Peppers added to the souvlaki
  • Take 4 pieces of feta per souvlaki and grill it for no more than 15 seconds
    Feta placed on a griddle - Souvlaki
  • Top the grilled feta on the souvlaki
    Top Souvlaki with the Grilled Feta
  • Drizzle the tahini on the souvlaki
    Top Souvlaki with Tahini
  • Spinkle oregano and black pepper
  • Wrap it up using parchment paper

Serve Immediately


    • I spiralized a whole butternut squash and refrigerated the remaining
    • Most of my ingredients were pre-cut from the store.  If you are cutting the veggies yourself, it will take a little longer than 30min to prepare this recipe.  But, it will be worth it!


    Serving: 1souvlaki | Calories: 571kcal | Carbohydrates: 54g | Protein: 20g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 865mg | Potassium: 1308mg | Fiber: 8g | Sugar: 12g