These campfire kebabs are fully vegan and provide a big protein punch. Marinate and assemble the skewers at home or at your campsite, throw them on the grill, and you've got a great camping meal ready in no time!
2poblano peppersor bell peppers if you like things mild
8ozcherry tomatoes
TO ASSEMBLE
6tortillas
optional: salsa, lime wedges to squeeze over the top
Instructions
Combine all the marinade ingredients in a small bowl, whisk with a fork to combine, and set aside.
Cut the block of seitan into 12 even pieces. Cut the onion into 1" wedges. De-stem and de-seed the poblano, then slice into 1" pieces.
Build the kebabs by sliding the components onto the skewers in any order you want: 2 pieces of seitan per kebab and as many veggies as you can fit (we averaged about 3 onion wedges, 3 poblanos, and 3 tomatoes per skewer).
Once your kebabs are assembled, place them in a gallon ziplock bag or a large tupperware. Pour the marinade over the kebabs to coat. Allow them to marinate for at least an hour. (If making at home, at this point you can place the kebabs in your cooler until you're ready to cook them at the campsite.)
Get your campfire or grill going and then place the kebabs on the grill grate. Grill for 20-30 minutes, until the onions and peppers are cooked through and soft, turning the kebabs every 5 minutes or so to ensure all sides cook evenly. Remove from the grill and set aside.
Place the tortillas on the grill for 10-20 seconds per side to warm them up.
To assemble the kebab tacos, remove the seitan and veggies from the skewer and wrap them up in the tortillas. Top with salsa and an extra squeeze of lime if desired. Enjoy!
Notes
EQUIPMENT NEEDED
Small bowl Gallon ziplock bag or large tupperware Sharp knife Cutting board 12" Skewers Tongs