Seitan Shish Kebabs

Originally from Friendly Foods by Ron Pickarski (pg 42), this was the perfect dish for me to obsess over when I had time on my hands. When I first made this recipe, I made the seitan from scratch. It was a labor of love but I probably won’t do it again, when you can pick it up pre-made and save yourself a couple hours. Even then, it’s still a bit challenging, as you’ll have to marinate the seitan for at least a day, and up to a week.

Ingredients:

  • Marinade:
    • 1/2 cup barley malt syrup (corn syrup is cheating but will work)
    • 3/4 cup rice vinegar
    • 1/4 cup water
    • 1/4 cup roasted sesame oil – I found a brand from La Touranelle that is made in Japan following a “270-year old tradition” that gives it amazing flavor – be careful, just a little goes a long way!
    • lots of fresh chopped basil (or savory)
    • tarragon, minced garlic, salt
  • a couple cups of large seitan cubes (from scratch or prepackaged)
  • a couple cups of large onion chunks
  • a couple cups of large red, orange and green pepper chunks
  • mushroom caps
  1. Prepare the marinade by simply combining the ingredients.
  2. Add the seitan and let it marinade in the refrigerator for 1-7 days, stirring daily.
  3. When you’re ready to make the dish, flash-saute the veggies in oil on high heat. Put the green peppers in last as they cook faster.
  4. Now you can assemble the kebabs. Have fun with it! Put them in a baking pan, you’ll pour marinade over them.


  5. Pour a couple cups of marinade over the kebabs, and bake them at 375 degrees for 20 minutes or so.
  6. Serve ’em up, on rice! We made a really nice bed of basmati rice, making sure not to overcook the rice (tip: use less water). If you have extra marinade, you can thicken it up and use as a sauce over the kebabs, it’s delicious.

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