Seitan is perfect for vegetarian kebabs—it’s firm enough to withstand barbecuing or grilling and absorbs the flavours of this scrumptious marinade.

Marinade:

1 medium onion, thinly sliced
1/3 cup (80 mL) extra-virgin olive oil
2 Tbsp (30 mL) lemon juice
1 Tbsp (15 mL) low-sodium soy sauce
1 Tbsp (15 mL) minced garlic
1 Tbsp (15 mL) paprika
2 tsp (10 mL) dried mint
2 tsp (10 mL) ground cumin
1 tsp (5 mL) dried thyme leaves
1/2 tsp (2 mL) dried red chili pepper flakes
12 oz (340 g) seitan, cut into 32 chunks
8 bamboo skewers
1 large bell pepper, seeded and cut into 1 in (2.5 cm) squares
1 medium zucchini, cut into 1 in (2.5 cm) chunks
8 medium white button or crimini mushrooms

Combine marinade ingredients and mix with seitan chunks in shallow container with lid. Refrigerate for at least 4 hours, shaking container every so often.

When ready to cook, soak bamboo skewers in water for 15 minutes.

Thread a square of bell pepper, 2 marinated seitan chunks, a mushroom, 2 more seitan chunks, then a chunk of zucchini, on each skewer. Repeat until all seitan is used up, adding any extra vegetables to skewers.

Grill kebabs on barbecue, on open indoor grill, or under broiler (place skewers on cookie sheet 3 to 4 in/6 to 8 cm below heat source). Grill or broil until they start to char a bit, turning and basting with marinade several times. Serve hot on bed of steamed rice.

Serves 4.

Each serving contains: 205 calories; 18 g protein; 9 g total fat (1 g sat. fat, 0 trans fat); 17 g carbohydrates; 3 g fibre; 249 mg sodium

source: "Seitan", alive  #358, September 2012

About the Author

Bryanna Clark Grogan is the author of World Vegan Feast (Vegan Heritage Press, 2011) and eight more vegan cookbooks. veganfeastkitchen.blogspot.com