Shish kebab is a popular dish in many Middle Eastern and Mediterranean cuisines, typically consisting of grilled chunks of marinated meat and vegetables. However, as veganism continues to grow in popularity, there has been an increasing demand for plant-based versions of this classic dish. In this recipe, we will show you how to make delicious vegan shish kebabs that are packed with flavor and perfect for a summer barbecue or a quick weeknight dinner.
- 1 block of firm tofu, pressed and cut into cubes
- 1 large red bell pepper, cut into bite-sized pieces
- 1 large yellow onion, cut into bite-sized pieces
- 1 large zucchini, cut into bite-sized pieces
- 8-10 wooden or metal skewers
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, smoked paprika, salt, and black pepper.
Add the tofu cubes, red bell pepper, yellow onion, and zucchini to the bowl with the marinade, and toss until everything is well coated. Let the mixture marinate for at least 30 minutes, or up to overnight in the refrigerator.
Preheat your grill or grill pan to medium-high heat.
Thread the tofu and vegetables onto the skewers, alternating between the different ingredients.
Grill the shish kebabs for 10-12 minutes, flipping occasionally, until the vegetables are tender and the tofu is lightly charred.
Serve the vegan shish kebabs hot with your favorite sides, such as rice or a salad.
Enjoy your delicious vegan shish kebabs!