As we move forward into summer we’ve really been enjoying spending time outside, and using our grill. It’s a nice change of pace to sit outside and eat, since we’ve spent the past few months of quarantine sitting on our couch or kitchen table at dinner time. It feels like so long since we’ve gone out to eat, and we’ve started to think of our backyard as our own exclusive restaurant.
Kabobs are a great nutritious dinner, and they allow for a lot of variety in your meal that some other grilling staples don’t. We used seitan, red bell pepper, mushroom, and red onion for our kabobs. As always feel free to improvise your ingredients to fit your own tastes. Tofu, tempeh, zucchini, squash, Brussels sprouts, and a lot of other veggies are also great options for grilling on a kabob.
For sides we made grilled corn on the cob with herbed butter, and some jasmine rice. Rice is a great grilling side, because you can make it in advance and then reheat it on the grill. We added some olive oil, cumin, coriander, oregano, red pepper flakes, and a little bit of worcestershire sauce. We put a few servings of the rice in a foil pack and reheated it on the grill for ten minutes. It took on a really nice smoky flavor from the charcoal.
Grilled Seitan Kabobs
- 1/4 cup vegan worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 packs of Uptons Seitan (16 oz), crumbled
- 1 pack of baby bella mushrooms, halved
- 1 large red bell pepper
- 1/2 red onion
- Combine vegan worcestershire sauce, soy sauce, and olive oil, maple syrup, dijon mustard, and lemon juice in a bowl together and emulsify with a whisk. Mix in basil, parsley, garlic powder, onion powder, and black pepper.
- Crumble Seitan into large chunks, and place into a freezer bag or other large container.
- Wash, dry, and halve the mushrooms. Halving them is an important step. If they’re whole they will be larger than the seitan chunks and end up burning on the grill before they cook through the whole way. Add the mushrooms to the freezer bag or container.
- Wash and clean the bell pepper. Remember to remove the rubbery fins inside. Cut down into large triangles or square chunks that are about the same size in width as the seitan pieces. Add them into the bag or container.
- Cut the onion in half, and remove the skin from one side. Save the other side to use for something else. Cut the onion down into pieces that are a similar size to the bell pepper. Add them to the bag.
- Pour marinade over the kabob ingredients in the bag, and seal.
- Refrigerate for at least one hour.
- Place your ingredients on your skewers in a repeating pattern.
- If you have smaller chunks of seitan, or other ingredients left over once you’ve made your kabobs (we made ten) you can place them in a foil pack if you desire to save for later or cook on the grill.
- Grill each kabob for at least 3 minutes on one side, or until it gets a nice char. Flip over and cook for 3 minutes on the other side. Remove from heat.