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 »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.