PREP: 25 minutes MARINATE: 1 hour GRILL: 10 minutes MAKES 4 servings
2 8-ounce packages seitan wheat protein cubes (break up any large pieces)
1 medium green sweet pepper, seeded and cut into 1-inch pieces
1 medium yellow sweet pepper, seeded and cut into 1-inch pieces
1⁄3 cup balsamic vinegar
2 tablespoons olive oil
6 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon snipped fresh rosemary or 1⁄4 teaspoon dried rosemary, crushed
1 teaspoon snipped fresh thyme or 1⁄4 teaspoon dried thyme, crushed
8 cherry tomatoes
1 recipe Yogurt-Dill Sauce (optional)
1 Place seitan and sweet peppers in a resealable plastic bag set in a large bowl. For marinade, in a small bowl whisk together balsamic vinegar, oil, garlic, black pepper, rosemary, and thyme. Pour marinade over seitan and sweet peppers. Seal bag; turn to coat seitan and sweet peppers. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally.
2 Drain seitan and peppers, discarding marinade. On 8 long metal skewers alternately thread seitan and sweet pepper pieces, leaving 1⁄4 inch between pieces.
3 For a charcoal grill, grill the kabobs on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until sweet peppers are tender, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place the skewers on grill rack over heat. Cover and grill as above.)
4 To serve, add a cherry tomato to the end of each skewer. If desired, serve with Yogurt-Dill Sauce.
PER SERVING: 336 cal., 11 g total fat (2 g sat. fat), 3 mg chol., 677 mg sodium, 26 g carb., 3 g fiber, 37 g pro.
Yogurt-Dill Sauce
In a small bowl stir together 11⁄3 cups plain low-fat yogurt, 2 tablespoons snipped fresh dill or 1 teaspoon dried dill, 1⁄4 teaspoon finely shredded lemon peel, 1⁄4 teaspoon ground black pepper, and 1 clove garlic, minced.
Vegan Icon make it vegan
Substitute soy yogurt for the dairy yogurt.
