Grilled seitan kabobs with balsamic herb marinade are the veggie skewer that eats like a main — chewy seitan cubes and sweet peppers bathed in balsamic, rosemary, and thyme, with cherry tomatoes for bursts of juice.
Ready to revolutionize your vegetarian grilling? Move over, veggie burgers! These Grilled Seitan Kabobs are the hearty, flavor-packed main course your summer cookouts have been missing. A savory balsamic and herb marinade infuses chewy seitan and crisp bell peppers with incredible taste. They’re simple to assemble, quick to grill, and guaranteed to impress everyone at the table.
Ingredients
• For the Balsamic Herb Kabobs
• 16 ounces / 454g (16 oz) seitan, cut into 1-inch cubes
• 1 medium green bell pepper, cut into 1-inch pieces
• 1 medium yellow bell pepper, cut into 1-inch pieces
• 1/3 cup / 80ml balsamic vinegar
• 2 tablespoons / 30ml (1 fl oz) olive oil
• 6 cloves garlic, minced
• 1 teaspoon (5 ml / 0.2 fl oz) ground black pepper
• 1 teaspoon (5 ml / 0.2 fl oz) fresh rosemary, snipped (or 1/4 teaspoon / 20 ml / 0.7 fl oz dried)
• 1 teaspoon (5 ml / 0.2 fl oz) fresh thyme, snipped (or 1/4 teaspoon / 20 ml / 0.7 fl oz dried)
• 8 cherry tomatoes
• For the Optional Yogurt-Dill Sauce
• 1 1/3 cups / 320g (11.3 oz) plain low-fat yogurt (or soy yogurt for vegan)
• 2 tablespoons (30 ml / 1 fl oz) fresh dill, snipped (or 1 teaspoon / 5 ml / 0.2 fl oz dried)
• 1/4 teaspoon (20 ml / 0.7 fl oz) finely shredded lemon peel
• 1/4 teaspoon (20 ml / 0.7 fl oz) ground black pepper
• 1 clove garlic, minced
Instructions
1. In a small bowl, whisk together the balsamic vinegar, olive oil, 6 cloves of minced garlic, black pepper, rosemary, and thyme to create the marinade.
2. Place the seitan cubes and bell pepper pieces in a large resealable plastic bag or a shallow dish. Pour the marinade over them, seal or cover, and turn to coat everything evenly. Marinate in the refrigerator for at least 1 hour, or up to 2 hours, turning occasionally.
3. While the seitan marinates, prepare the Yogurt-Dill Sauce. In a small bowl, stir together the yogurt, dill, lemon peel, 1/4 teaspoon (20 ml / 0.7 fl oz) black pepper, and 1 clove of minced garlic. Cover and chill until ready to serve.
4. Preheat your grill to medium heat. Drain the seitan and peppers, discarding the excess marinade. Alternately thread the seitan and pepper pieces onto 8 long skewers, leaving a small gap between each piece for even cooking.
5. Place the kabobs on the grill rack. Grill for 10 to 12 minutes, turning occasionally, until the peppers are tender and the seitan is nicely browned and heated through.
6. To serve, carefully remove the kabobs from the grill and place a cherry tomato on the end of each skewer. Serve immediately, with the chilled Yogurt-Dill Sauce on the side for dipping.
Nutritional Information
• PER SERVING (kabobs only): 336 calories, 11 g (0.39 oz) total fat (2 g / 0.07 oz saturated fat), 3 mg cholesterol, 677 mg sodium, 26 g (0.92 oz) carbohydrates, 3 g (0.11 oz) fiber, 37 g (1.31 oz) protein.
Pro Tips
• If using wooden skewers, be sure to soak them in water for at least 30 minutes before threading to prevent them from burning on the grill.
• Feel free to add other grilling vegetables to your skewers, such as red onion wedges, zucchini rounds, or whole mushrooms.
• For a deeper, more developed flavor, marinate the seitan and peppers overnight in the refrigerator.
• These kabobs are delicious served over a bed of fluffy quinoa, couscous, or alongside a fresh green salad.
FAQ
Q: Is seitan a good source of protein
A: Absolutely! Seitan is an excellent source of plant-based protein, making these kabobs a very hearty and satisfying main course. A single serving of this recipe packs an impressive 37 grams (1.31 oz / 37.1 g) of protein, which helps keep you full and is perfect for a substantial vegetarian meal.
Q: Can I make these kabobs gluten-free
A: Since seitan is made from wheat gluten, this specific recipe is not gluten-free. For a great gluten-free alternative, you can substitute the seitan with an equal amount of extra-firm tofu (pressed well to remove water) or tempeh. The marinating and grilling instructions will work perfectly for them as well.
Q: How do I store and reheat leftover kabobs
A: Store any leftover grilled kabobs in an airtight container in the refrigerator for up to 4 days. They are delicious cold in a salad or wrap, or you can reheat them gently in a microwave, air fryer, or on a skillet until warmed through. Store the yogurt-dill sauce separately.
Q: Can I prepare these seitan kabobs ahead of time
A: Yes, this is a great recipe for meal prep. You can marinate the seitan and peppers for up to 24 hours in the refrigerator for a deeper flavor. You can also assemble the skewers a few hours ahead of grilling; just keep them covered and refrigerated until you’re ready to cook.
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Grilled Seitan Kabobs with Balsamic Herb Marinade
Ingredients
Method
- In a small bowl, whisk together the balsamic vinegar, olive oil, 6 cloves of minced garlic, black pepper, rosemary, and thyme to create the marinade.
- Place the seitan cubes and bell pepper pieces in a large resealable plastic bag or a shallow dish.
- Pour the marinade over them, seal or cover, and turn to coat everything evenly.
- Marinate in the refrigerator for at least 1 hour, or up to 2 hours, turning occasionally.
- While the seitan marinates, prepare the Yogurt-Dill Sauce.
- In a small bowl, stir together the yogurt, dill, lemon peel, 1/4 teaspoon (20 ml / 0.7 fl oz) black pepper, and 1 clove of minced garlic.
- Cover and chill until ready to serve.
- Preheat your grill to medium heat.
- Drain the seitan and peppers, discarding the excess marinade. Alternately thread the seitan and pepper pieces onto 8 long skewers, leaving a small gap between each piece for even cooking.
- Place the kabobs on the grill rack.
- Grill for 10 to 12 minutes, turning occasionally, until the peppers are tender and the seitan is nicely browned and heated through.
- To serve, carefully remove the kabobs from the grill and place a cherry tomato on the end of each skewer.
- Serve immediately, with the chilled Yogurt-Dill Sauce on the side for dipping.
