Anything an omnivore can cook on the grill can totally be veganized. Case in point: these seitan kebabs. Little do they know that vegan grilling is totally a thing. And it’s the best kind. I adapted this recipe from a chicken kebab recipe that my mom used to make when I was growing up. It was super simple: swap out the chicken for seitan. Seitan is my favorite all-purpose meat substitute. I can simply replace meat with seitan in everything from stir-fries to curries to Reuben sandwiches. They turned out just as delicious as I remember mom’s kebabs being when I was a kid. And if you don’t feel like grilling or just want to make these during the non-grilling months of the year, I’ve got you covered — these kebabs can easily be cooked up in the oven too!
How They’re Made
Let the seitan marinate for anywhere from 30 minutes to 24 hours. Just make sure to cover the dish and place it in the fridge if marinating them for longer than 2 hours. Tip: If you’re using wooden skewers, soak them in water for at least 20 minutes before getting started. This will prevent them from burning when you cook the kebabs. Fire up the grill or oven! You can either grill your seitan kebabs over a medium flame for about 10 minutes, or roast them in the oven at 400°F on a baking sheet for 15 minutes.
