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Grilled Seitan Kabobs with Balsamic Herb Marinade – vegetarian recipe
Stav Kogan

Grilled Seitan Kabobs with Balsamic Herb Marinade

Revolutionize your vegetarian grilling with these hearty, flavor-packed Grilled Seitan Kabobs. A savory balsamic and herb marinade infuses chewy seitan and crisp bell peppers with incredible taste, creating the perfect main course for any summer cookout.
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Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings: 8 kabob
Calories: 336
Ingredients Method Nutrition

Ingredients
  

  • For the Balsamic Herb Kabobs
  • 16 ounces (454 g / 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 (80 ml) balsamic vinegar
  • 2 tablespoons (30 ml / 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 (320 g / 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 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
  • 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.

Method
 

  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.
  3. Pour the marinade over them, seal or cover, and turn to coat everything evenly.
  4. Marinate in the refrigerator for at least 1 hour, or up to 2 hours, turning occasionally.
  5. While the seitan marinates, prepare the Yogurt-Dill Sauce.
  6. 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.
  7. Cover and chill until ready to serve.
  8. Preheat your grill to medium heat.
  9. 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.
  10. Place the kabobs on the grill rack.
  11. Grill for 10 to 12 minutes, turning occasionally, until the peppers are tender and the seitan is nicely browned and heated through.
  12. To serve, carefully remove the kabobs from the grill and place a cherry tomato on the end of each skewer.
  13. Serve immediately, with the chilled Yogurt-Dill Sauce on the side for dipping.

Nutrition

Calories: 336kcalCarbohydrates: 26gProtein: 37gFat: 11g

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