Easy, quick, and full of flavor, my Vegan Kebabs were made for summer barbecues. Not only are they loaded with tender, colorful veggies, but the marinated soy curls soak in classic Mediterranean flavors. It’s one of the best skewer recipes ever! You may be thinking, “how is it possible to replicate the bright Greek flavors in vegan chicken kebabs?” All you need is a great vegan meat substitute and an amazing marinade! I used soy curls and a marinade made from oil, lemon, agave, garlic, and herbs. The hydrated soy curls soak up the zesty flavors like a sponge and in just a few hours, they’re ready to be grilled alongside an array of colorful veggies. In the end, you have tender and flavorful vegetarian kebabs that are necessary at any backyard barbecue party. Serve them with potato wedges, rice, and BBQ cauliflower to keep all of your guests full and happy!
What is vegan kebab meat made of?
The soy curls will be rehydrated with water before they soak in the tangy and herbaceous kebab marinade. They can be left for as little as 30 minutes but I recommend letting them marinate for 4 to 5 hours for the best flavor!
How to grill vegetarian kebabs
Begin by rehydrating the soy curls in hot water. Once they’re doubled in size and soft, drain and squeeze out the excess water, and place them in a large bowl with the kebab marinade ingredients. Thread the cut vegetables and marinated soy curls onto the skewers. Grill each vegan chicken kebab until the vegetables are tender.
Oven roasted vegan “chicken” kebabs
Once the soy curls have been rehydrated and marinated, thread them onto the skewer sticks along with the vegetables. Place the kebabs on a lined baking sheet and bake at 450ºF until the vegetables are tender.
Tips and substitutions
Instead of soy curls – Premarinated tofu is a great substitution and skips the wait time! Alternatively, marinate extra firm tofu pieces in the kebab marinade or use tempeh or seitan (like my vegan chicken) instead. Or use vegan sausages, sliced, such as Field Roast brand.Veggies – Use as many different veggies as you like! Mushrooms or cooked potato chunks would both be delicious.Bamboo skewers – Soak these in a bowl of warm water for 10 to 30 minutes before assembling the kebabs. Don’t skip this part or else the sticks will burn on the grill!You only need half of the soy curls – The large soy curls are easy to thread on the skewers. Use the leftover small pieces to make my soy curl BBQ sandwiches or stir fry them with the leftover marinade. Yum!Serving – I love the kebabs with rice and potato wedges on the side, but you can lighten things up with a vegan cobb salad or chickpea salad. Dress them up with ranch dressing, chimichurri, garlic sauce, or leftover marinade on top and enjoy!
More vegan BBQ favorites
Sticky BBQ Tempeh RibsVegan Pasta SaladAir Fryer AsparagusThe Best Veggie Burgers
