The marinade is what makes this kebab really great. You can probably replace the marinade with whatever marinade you want and these kebabs would always come out yummy. The marinade isn’t hot-spicy, just sort of zingy-spicy. You could add Sriracha or a hot sauce if you want to crank up the heat (which I might do in the future). The marinade comes from Onegreenplanet.org; the other marinades on that page are worth checking out!
Servings: about 9-10 kebabs, enough for 4 people
- Potatoes, cut into smaller chunks/slices
- Bell peppers, sliced
- Sweet onions (or yellow or red, your choice), sliced
- Mushrooms, sliced
- Seitan, cut into smallish chunks or slices (or omit or replace for a gluten-free version)
- Optional: pineapple, baked tofu, tempeh, carrots
For the Spicy BBQ marinade:
- ¼ cup sun-dried tomatoes, soaked at least 30 minutes before use
- ⅛ cup agave nectar
- 3 tbs. apple cider vinegar
- ½ jalapeno
- 1 tbs. garlic powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. chili powder
- A pinch of sea salt and pepper
- Optional: 3 tbs. maple syrup (to make it sweeter and coat a bit better)
Mix the marinade by hand in a medium bowl or in a blender. Put it in the fridge while you prep the veggies and seitan. The cold helps to solidify it a little so it’ll stick better on the kebabs.
Place the veggies and seitan in the marinade. Mix it around to thoroughly coat, then let it sit for a few minutes.
Make your kebabs.
Grill until there are brown edges on the veggies – but don’t overcook or your seitan turns into burnt toast!
I think it’s easiest to use a fork and push everything off the kebab and eat it with a fork, but you can tackle eating the kebabs however you want.