alive logo

Turkish-Style Seitan Shish Kebab


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


    Turkish-Style Seitan Shish Kebab



    SEE MORE »
    Wild Salmon with Ramp Salsa Verde

    Wild Salmon with Ramp Salsa Verde

    Wild salmon is by far the best salmon you can get — it is sustainable and is more healthful than farm raised. Over-fishing, pollution, and the damming of rivers have depleted populations of wild salmon around the world, but in the Pacific Northwest locals are fiercely active in their efforts to protect the wild salmon population. A few years ago my sister surprised me with a chartered fishing trip out of Salt Spring Island, British Columbia, which was a great opportunity to learn about the native species of fish in the area, including salmon. Sadly, the salmon evaded us that day, but we did accidentally catch a bald eagle that snatched a cod we were reeling in. The bird got tangled in the line and for a minute we were really concerned we would have to remove the line from an angry bald eagle. Lucky for everyone it managed to free itself and we were all spared.