Vegan Succulent Lamb Kebab
Satisfy your cravings for smoky, savory kebabs with this Vegan Succulent Lamb Kebab recipe, a plant-based twist on a classic favorite that's packed with bold flavors and irresistible texture. Crafted from vital wheat gluten and chickpea flour, the homemade seitan perfectly mimics lamb's tender bite, seasoned with aromatic spices like cumin, coriander, and smoked paprika. Marinated in a zesty blend of non-dairy yogurt and lemon juice for enhanced flavor, these skewers are grilled to perfection alongside vibrant vegetables like bell peppers, onions, and cherry tomatoes for a charred, satisfying finish. Perfect for summer grilling or as a show-stopping centerpiece at your next dinner gathering, this recipe delivers on taste and presentation while remaining fully vegan. Serve these protein-rich kebabs with your favorite dipping sauce, over rice, or atop a crisp salad for a meal that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups Vital wheat gluten
- 0.25 cup Chickpea flour
- 0.75 cup Vegetable broth
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Liquid smoke
- 0.5 cup Plain unsweetened non-dairy yogurt (for marinade)
- 2 tablespoons Lemon juice (for marinade)
- 1 teaspoon Ground coriander (for marinade)
- 1 teaspoon Ground cumin (for marinade)
- 1 teaspoon Paprika (for marinade)
- 1 medium, cut into chunks Red onion
- 2 medium, cut into chunks Bell peppers
- 12 Cherry tomatoes
- 6 Wooden or metal skewers
Instructions
In a large bowl, combine the vital wheat gluten, chickpea flour, smoked paprika, ground cumin, ground coriander, garlic powder, ground black pepper, and dried thyme.
In a separate bowl, whisk together the vegetable broth, tomato paste, soy sauce, olive oil, and liquid smoke.
Pour the wet mixture into the dry mixture. Stir until a dough forms and knead for about 3-5 minutes until the dough becomes slightly elastic.
Divide the dough into 6 equal portions and shape them into kebab-like logs.
Wrap each log tightly in aluminum foil, twisting the ends to seal. Steam the wrapped seitan kebabs in a steamer pot for 30 minutes.
While the steamed seitan cools, prepare the marinade by whisking together the non-dairy yogurt, lemon juice, ground coriander, ground cumin, and paprika in a bowl.
Once the seitan is cool enough to handle, unwrap it and add the pieces to the marinade. Coat well and let marinate for at least 1 hour in the refrigerator (or overnight for deeper flavor).
Preheat your grill or grill pan to medium-high heat.
Thread the marinated seitan onto skewers, alternating with chunks of red onion, bell peppers, and cherry tomatoes.
Grill the kebabs for 15-20 minutes, turning occasionally, until the vegetables are charred and the seitan has a nice crust.
Serve hot with your favorite dipping sauce or over a bed of rice or salad.
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1959 mg | 85% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 73.3 g | ||
| Protein | 293.2 g | 586% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1082 mg | 83% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 6678 mg | 142% | |
*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.
