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Chili Lime-Marinated Seitan Kabobs (and Chili Lime Butter!)

Vegan Chili Lime Seitan Kabobs

Chili Lime Seitan Kabobs

Thank you for all the wonderful feedback and comments on my Crazy Pizza recipe- I’m glad to know my readers are as playful and adventurous as I am :)

I made these seitan & veggie kabobs for a BBQ last month, and I think they were a hit. I actually  make them pretty often just for dinners (and leftover lunches!), so clearly I’m a huge fan. They’d be great for a 4th of July (vegan) BBQ! And before anyone starts to feel queasy, those are TOFURKY sausages in the background, haha.  Seriously though, these make GREAT leftover lunches- I like to slide them off the skewers before packing them away in tupperware. You can eat them as-is, or sometimes I throw in some quinoa and mix it all up. Nuke the whole thing in the microwave for 45 seconds and it’s deeeeeeelish!

Before we get to the recipe for the kabobs I want to throw a little bonus recipe/idea your way: Chili Lime Butter! Just throw a few tablespoons of your fave vegan butter into a bowl and let it come to room temperature. Mix in a teaspoon (or more!) of chili powder and a couple squirts of lime juice, then put the bowl back in the fridge until if firms up. It is SPECTACULAR on corn on the cob, and I bet it would also be really good on some grilled cornbread. Mmm… cornbread…

Okay, check out the recipe while I wipe up this drool…


Chili Lime-Marinated Seitan Kabobs (Makes 6 Kabobs; 2-3 servings)

Ingredients:

  • 6 wooden skewers
  • 1 Tablespoon chili powder (I use a NM blend)
  • Zest and juice of 3 limes
  • 5 Tablespoons olive oil
  • 1 loaf homemade seitan
  • 1 Mexican squash, sliced
  • 1 summer squash, sliced (and also halved on the thick end)
  • 1/2 sweet onion, quartered
  • 1 small bell pepper, cubed

Directions:

  1. Submerge the wooden skewers in cold water and allow to soak for at least 30 minutes (but an hour is better).
  2. In a tupperware large enough to fit all the seitan and veggies, mix the marinade: Chili powder, zest and lime juice, and olive oil.
  3. Slice the seitan lengthwise into 3rds, the cut crosswise into 1/4’s.  Place in marinade along with the rest of the ingredients and let sit for as long as you can. I’ve done as little as an hour and as much as a whole day- I’d recommend at least an hour.
  4. Build your kabobs, alternating seitan and veggies with an average of 2-3 pieces of seitan per kabob.

Enjoy!

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{ 15 comments… add one }

  • Bianca- Vegan Crunk July 2, 2012, 8:51 am

    YUM! I think we’ll be kabob-ing it up on Wednesday, so if I get time to make homemade seitan before then, I may try these instead of tofu kabobs. Definitely doing that butter thing though! I know that will be the BEST on the corn on the cob I’m gonna grill.

    • Barb July 3, 2012, 5:52 am

      I promise you, the butter will not disappoint!

  • sarah@thesweetlife July 2, 2012, 10:25 am

    oh wow! those look delicious! Nothing like a seitan kabob!

  • Kitty Cat Stevens July 2, 2012, 12:38 pm

    these look so good! and that butter sounds delicious on just about anything!

  • Gabby @ the veggie nook July 2, 2012, 2:02 pm

    Oh yum! I love kabobs and I bet seitan is just stellar on them. Love the tip about the chilli-lime butter too- I bet it’s amazing on corn or pretty much any other veggie!

    • Barb July 3, 2012, 5:55 am

      So far it’s been good on pretty much everything!

  • thecrueltyfreereview July 2, 2012, 4:14 pm

    They were great! I wish I had a grill so I could make them myself; they get nice and crispy on the outside and keep their meaty chewiness inside.

    • Barb July 3, 2012, 5:54 am

      Thanks, and you totally need a grill :)

  • * Vegan Sparkles * July 2, 2012, 6:30 pm

    Ohhhh, come back summer!!! It’s freezing down here in Australia! hehe
    I want BBQ food!!!!!!!

    • Barb July 3, 2012, 5:54 am

      I’d gladly trade a little bit of this heat for some cooler temps :)

  • Heather July 4, 2012, 6:25 am

    Oh no, now all I can think about is a big hunk of corn bread with chili lime butter!

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