Serves 2 / ready in 30 minutes
Kebab is a general term that can apply to various types of Middle Eastern grilled meats. In America, we’re most familiar with shish kebab: small pieces of meat that are skewered and grilled. But beef and lamb come with a high eco-footprint (especially when the animals eat grass, resulting in higher methane emissions). This smoky kebab recipe uses easy homemade seitan instead, to cut down on emissions. Topped with peanut sauce and served with fresh lime and herbs, it’s a deliciously smoky and more sustainable way to enjoy this tasty dish.
Preheat oven to 375 F. Line baking sheet with parchment paper and set aside.
Combine peanut butter, 1 Tbsp soy sauce, maple syrup and Sriracha (if using) in small bowl. Stir until well combined. Set peanut sauce aside until ready to serve.
Place vital wheat gluten, garlic powder, onion powder, paprika, thyme and nutritional yeast in large bowl and stir to combine.
In another bowl, place liquid smoke, Worcestershire, olive oil, tomato paste, remaining 1 Tbsp soy sauce and 1/2 cup water. Stir to combine.
Pour wet mixture into dry mixture. Stir gently as you pour, until it resembles ground beef. Knead dough in bowl for 2 minutes. It shouldnu2019t stick to your hands.
Once you have a loose ball, break it into 18 small chunks. Press 3 chunks together to form 1 larger piece, then flatten it out. Thatu2019ll be 1 kebab. Repeat this until you have 6 kebabs.
Place kebabs on prepared baking sheet. Flatten them out and bake for 10 minutes. Remove and let cool slightly. Turn oven to broil.
Wet skewers with water and skewer each kebab. Place on baking sheet and return to oven, broiling each side for 2 minutes. Remove and serve topped with fresh cilantro, with peanut sauce and lime wedges alongside.
This recipe is part of the Want To Save the World? collection.
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