Vegetarian Beef Shish Kabob
Get ready to indulge in the smoky, char-grilled flavors of this *Vegetarian Beef Shish Kabob*—a delicious plant-based twist on the classic skewer dish. Perfect for backyard barbecues or weeknight grilling, this recipe features tender chunks of plant-based beef alternative marinated in a zesty blend of olive oil, soy sauce, garlic, lemon juice, and fragrant oregano. Paired with vibrant veggies like red and yellow bell peppers, zucchini, red onions, and juicy cherry tomatoes, these kabobs are as eye-catching as they are flavorful. Quick to prepare and ready in under 45 minutes, they’re an excellent option for vegetarians, vegans, or anyone looking to add more plant-based meals to their repertoire. Serve these kabobs fresh off the grill with a sprinkle of parsley for a satisfying and healthy crowd-pleaser.
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Recipe Information
Ingredients
- 300 grams plant-based beef alternative chunks
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium zucchini
- 1 large red onion
- 250 grams cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 8 pieces wooden skewers, soaked in water for 30 minutes
Instructions
Cut the red bell pepper, yellow bell pepper, and red onion into 1-inch squares. Slice the zucchini into thick 1/2-inch rounds.
In a large mixing bowl, combine olive oil, soy sauce, lemon juice, minced garlic, dried oregano, ground black pepper, and salt. Whisk together until well combined.
Add the plant-based beef chunks to the marinade, stirring to coat them well. Cover and let marinate for at least 20 minutes.
While the plant-based beef is marinating, prepare the vegetables by tossing them in a bit of olive oil and a pinch of salt and pepper.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated plant-based beef chunks, bell peppers, zucchini, red onion, and cherry tomatoes alternating them for color onto the soaked wooden skewers.
Grill the shish kabobs on the preheated grill, turning occasionally, until the vegetables are tender and slightly charred, about 10-15 minutes.
Remove skewers from the grill and serve hot, topped with freshly chopped parsley.
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5435 mg | 236% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 35.9 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3252 mg | 69% | |
*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.
