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Chimichurri Seitan Vegetable Skewers

Chimichurri Seitan Vegetable Skewers


  • 2 medium cloves garlic
  • 1 cup packed cilantro leaves
  • 1/2 cup packed parsley leaves
  • 2 medium lemons, juiced
  • 2 small limes, juiced
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon agave nectar
  • 1 container (8 ounces) plain seitan, sliced
  • 1 medium onion, sliced in wedges
  • 1 small summer squash, sliced thickly
  • 1 medium bell pepper, sliced thickly


    For the chimichurri:

    1. Place garlic, cilantro, and parsley in the container of a food processor. Process just until finely chopped (but not liquefied). Place in a small mixing bowl.
    2. Add lemon and lime juice, oil, and agave nectar, combining well.

    For the kebabs:

    1. Prepare 4 skewers on metal or wooden skewers, using slices of seitan, onions, squash, and pepper.
    2. Place skewers in a large, shallow dish. Pour marinade over skewers and chill for one hour.
    3. Heat grill and cook skewers about 8 to 10 minutes on each side, until vegetables are crisp tender.


    • *May also roast skewers in the oven by broiling for 30 minutes (15 minutes on each side) at 400 degrees F.


    • Recipe provided by Sharon Palmer.

    Nutrition Information

    Per serving: 189 kcal cal., 7 g fat (1 g sat. fat), 22 g carb., 6 g fiber, 9 g sugar, 17 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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