Seitan Kabobs
This time of year, Bananarama would say that “the air is so heavy and dry…this heat has got right out of hand” making it a Cruel Summer. Even Billy Idol agrees that it is “hot in the city tonight.” However, the Power Station would argue that “some like it hot, and some sweat when the heat is on.” Van Halen seems to feel that “the time is right for dancing in the streets.” And Richard Marx “remembers every moment of those endless summer nights.” I guess the heat and humidity gave him a touch of insomnia.
Yes folks, summer is here and in full swing. Now, you could dance and work up a good sweat or just sit around and bitch about the heat; but, I firmly believe the time is right for grilling in the backyard. Nothing says summer like slaving over a 500 degree grill in 95 degree weather (I didn’t check Wikipedia, but I am fairly certain this is the main reason beer was invented). And nothing says backyard BBQ like a good kabob. So, I give you my version of the SEITAN KABOB.
This is a simple recipe with a handful of ingredients. If you choose to use pre-packaged seitan (I urge you to make your own) then this delicious vegan dish comes together with some skewers and a handful of pantry items. So fire up the grill and be prepared to “sweat when the heat is on.” It may be “hot in the city” but this recipe and an ice-cold sixer are guaranteed to make even the cruelest summer a bit more bearable.
Ingredients
- 1 ½ Pounds of Seitan
- 8 oz Cremini Mushrooms (washed)
- 2 Cups Red Wine
- 1 Tbs Dijon Mustard
- 3 Tbs Fresh Rosemary (minced)
- 3-4 Garlic Cloves (minced)
- 1 Tsp Onion Powder
- Salt & Pepper to your taste
- Agave Syrup (optional)
- 2 Tbs Vegan Butter (optional)
Instructions
Make your seitan using my previous recipe found on my gyro post. Once it is cooked and cool enough to handle, cut it into one inch cubes. Or, just open your pre-packaged seitan and do the same. In a gallon sized zip-lock bag, add your wine, mustard, rosemary, garlic, onion powder, and salt & pepper. Seal the bag and shake vigorously until everything is mixed together. You could whisk these ingredients together in a bowl, but why have one more thing to clean? Now put your seitan cubes and mushrooms in the wine marinade and place everything in the frig for about an hour.
**If you are using wooden skewers, soak them in water while the seitan marinates to prevent them from burning
After an hour, start your grill. While the grill is heating up, thread your seitan and mushrooms onto the skewers. I did about 3 pieces of seitan to every mushroom. Grill these kabobs over medium high heat for about 2-3 minutes a side. Just make sure you keep an eye on them as you don’t want them to burn. I think these kabobs are delicious by themselves, but you may have some dinner guests requiring a dipping sauce. So, pour your left-over marinade into a small saucepan, bring it to a boil. Then cook the marinade until its volume has reduced by half. At this point, add a touch of agave to sweeten the sauce and then finish the sauce by whisking in the vegan butter. The butter is optional, but it does round out the sauce nicely.
Notes
Long prep is required to marinate your seitan.
Backyard BBQ
Serve your kabobs over rice, pearled barley, or couscous. I like to add some grilled veggies on the side as well. I mean I’m already outside sweating in the heat…might as well throw some asparagus or squash on the grill and crack another cold one. Dinner is ready. Head back inside and watch the family enjoy the fruits of your labor. All you need now is “music sweet, sweet, sweet music…” Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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