Seitan Chimichurri Kebabs
by best selling author Terry Hope Romero
Juicy seitan on the grill, yes please. Slathered in zesty chimmichuri sauce, clearly we have a winner! Whirl this sauce in food processor for a fast fix for any store-bought seitan, or to dress up your own homemade seitan for grilling all summer long.
Serves 4 Time: 30 minutes, not including preheating the grill
8 ounce package seitan
Olive oil, bamboo or metal skewers
2 cups lightly packed flat leaf parsley leaves
½ cup olive oil
2 tablespoons red wine vinegar
4 cloves garlic
1 tablespoon dried oregano
1 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
½ teaspoon smoked salt
Grilling tip: if the seitan sticks, use a high-heat grilling spray on the surface of the grill with a high-heat cooking oil spray.
1. Preheat grill according to manufacture’s directions. If using bamboo skewers, soak for about 10 minutes in cold water. Tear apart or slice seitan in small bite-sized pieces (about ½ inch thick).
2. In a food processor or blender, pack in all of the chimichurri ingredients and pulse into a creamy paste. Transfer the seitan to a large mixing bowl and pour on the chimichurri.
3. Toss the chimichurri with the sauce, coating each piece. Slide several pieces onto the skewers. Grill the seitan skewers on the preheated grill for about 4-6 minutes, until seitan is hot and edges are lightly charred. Occasionally brush with any remaining sauce from the bowl.
4. Take care not to overcook seitan! It can dry out fairly fast, so remove from the grill just as the edge of some of the smaller pieces begin to char. Serve hot!