Vegan Beef Shish Kabob
Elevate your plant-based grilling game with this mouthwatering Vegan Beef Shish Kabob recipe! Featuring tender chunks of plant-based “beef” marinated in a savory blend of olive oil, soy sauce, balsamic vinegar, garlic, and a medley of spices, these kabobs offer bold flavor with every bite. Vibrant, nutrient-packed vegetables like bell peppers, red onion, zucchini, and cherry tomatoes are perfectly grilled alongside the seasoned protein, creating an irresistible combination of smoky char and juicy freshness. Ready in just 35 minutes, this vegan grilling masterpiece is ideal for backyard barbecues, weeknight dinners, or impressing guests at your next gathering. Serve warm, garnished with fresh parsley, and pair with your favorite sides for a plant-based feast that’s both satisfying and visually stunning. Perfect for vegans and meat-lovers alike, these shish kabobs are the ultimate addition to your summer recipe collection!
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Recipe Information
Ingredients
- 500 grams Plant-based beef chunks
- 2 medium Bell peppers (red, green, or yellow)
- 1 large Red onion
- 1 medium Zucchini
- 200 grams Cherry tomatoes
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 1 tablespoon Balsamic vinegar
- 3 cloves Minced garlic
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 8 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
Cut the plant-based beef chunks into bite-sized pieces if not pre-cut. Set aside in a mixing bowl.
Prepare the vegetables by cutting the bell peppers and red onion into similar sized chunks as the plant-based beef. Slice the zucchini into thick rounds. Leave the cherry tomatoes whole.
In a small bowl, combine olive oil, soy sauce, balsamic vinegar, minced garlic, black pepper, paprika, dried oregano, and salt. Mix well to create the marinade.
Pour the marinade over the plant-based beef chunks and toss to coat evenly. Allow to marinate for 10-15 minutes.
Preheat your grill or grill pan over medium-high heat.
Thread the plant-based beef chunks and vegetables onto the skewers, alternating between the chunks, bell peppers, onion, zucchini, and cherry tomatoes.
Place the skewers on the preheated grill. Cook for 12-15 minutes, turning occasionally, until the vegetables are tender and have grill marks, and the plant-based beef is cooked through and charred in spots.
Once cooked, remove the skewers from the grill and let them rest for a few minutes.
Garnish with freshly chopped parsley before serving. Serve warm with a side of choice.
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5834 mg | 254% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 43.1 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3382 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
