When I first started cutting back on meat, I missed that “meaty” texture on the grill — until I found seitan. The first time I threaded it onto skewers with bell peppers and onions and brushed it with a bold marinade? Let’s just say no one at the table missed the meat. These kebabs are smoky, savory, and totally satisfying. They’ve become our favorite weekend grilling ritual, and they always disappear fast.

Ingredients

For the kebabs:

• 1 lb seitan, cut into 1–1.5 inch chunks

• 1 red bell pepper, cut into chunks

• 1 zucchini, sliced into thick rounds

• 1 red onion, cut into wedges

• Olive oil for brushing

• Salt and pepper to taste

• Wooden or metal skewers

For the marinade:

• 3 tbsp olive oil

• 2 tbsp soy sauce or tamari

• 1 tbsp balsamic vinegar

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp dried oregano

Instructions

1. If using wooden skewers, soak them in water for 30 minutes.

2. In a small bowl, whisk together all marinade ingredients.

3. Toss seitan and veggies in the marinade and let sit for at least 15–20 minutes.

4. Thread marinated seitan and veggies onto skewers, alternating pieces.

5. Preheat grill to medium-high.

6. Grill kebabs for 3–4 minutes per side, brushing with extra marinade, until nicely charred and heated through.

7. Serve hot with lemon wedges, over rice or salad.

Sarah’s Tips

• Marinate ahead for even more flavor — up to 24 hours in the fridge.

• These are great served with hummus, flatbread, or over couscous.

• Try adding mushrooms or cherry tomatoes for more variety.

Nutrition (Per Serving):

• Calories: 260

• Protein: 22g

• Carbs: 12g

• Fat: 14g

• Fiber: 3g

• Sugar: 4g