These seitan kebabs are marinated in sweet and savory teriyaki sauce and made with fresh veggies and pineapple chunks. They're delicious, vegan, and perfect for summer grilling, but you can also bake them in the oven!
- ½ cup low sodium soy sauce
- ¼ cup organic brown sugar
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 ½ teaspoons freshly grated ginger
- 16 ounces seitan, cut into bite-sized pieces (about 1-inch)
- 1 cup diced fresh pineapple (about 1-inch pieces)
- 1 small red bell pepper, cut into 1-inch pieces
- 1 small zucchini, cut into 1-inch pieces
- ½ medium red onion, cut into 1-inch pieces
- 2 teaspoons toasted sesame seeds
- 2 tablespoons finely chopped fresh cilantro (optional)
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Stir the marinade ingredients together in a shallow dish. Continue stirring until the sugar is dissolved.
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Add the seitan. Let it marinate for at least 30 minutes, or up to 24 hours. Make sure to cover the dish and place it in the fridge if marinating the seitan for more than 2 hours. Reserve any excess marinade when done.
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Arrange the seitan pieces on skewers along with the pineapple chunks, bell pepper, pieces, zucchini, and onion.
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Brush the pineapple and vegetables with some of the excess marinade.
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Lightly oil a grill and build a medium flame.
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Grill the kebabs for about 5 minutes on each side, until everything is lightly charred (See Note). Carefully baste the kebabs with some of the excess marinade as they grill.
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Preheat the oven to 400°F and lightly oil a baking sheet.
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Arrange the kebabs in a single layer on the baking sheet.
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Bake the kebabs for about 15 minutes, carefully turning them halfway through and basting them with some of the reserved marinade.
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Sprinkle the kebabs with toasted sesame seeds and optionally fresh cilantro.
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Serve.
Be careful when turning or removing the kebabs from the grill, as the ingredients may stick and easily pull off of the skewers. Have a pair of tongs handy to remove any stuck pieces, then thread them back on the skewers when they're done cooking.