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This vegan chicken souvlaki is juicy, savory, and perfect to bring to any barbecue or potluck. I used washed flour seitan chicken as my base, but any chicken-style seitan should work well. If you do wash flour, you can save the starch to make flatbreads!
Ingredients
Directions
Prepare your seitan chicken. I started with 6 cups of bread flour, washed and seasoned with 1T of this chickun boullion. After incorporating the seasoning and letting the dough rest long enough to stretch, I tied it in knots, then fried it on both sides to help it retain its shape and take on a little fat to keep it juicy for the grill. In the same pan I simmered the tied dough in 2 cups of the chickun variation of this broth for about 1 hour, covered with a lid, flipping halfway through. It's important to keep the simmering temperature very low - barely bubbling - or your seitan can expand and become spongey.
If you're new to washing flour, check out the step-by-step and video tutorial here.
If making the Tzatziki sauce, mix together the ingredients for that first and let it sit in the fridge for at least an hour to give the flavors a chance to come together.
Mix together the ingredients for the marinade, and let that sit while you cut your seitan and vegetabes into bite-sized chunks. Add salt and pepper to taste. If using bamboo skewers, soak them in water at this time to avoid them burning on the grill.
Use a heavy 1/3 of the marinade to coat your chickun, a lighter 1/3 to coat your vegetables, and reserve the remaining 1/3 to use as a baste and final dressing. Let everything marinate for at least an hour.
Preheat your grill to medium/high. Skewer the seitan and vegetables separately. Alternatively, you can preheat a grill basket for the veggies if you have one. Start the vegetables on the grill a few minutes before the seitan. You'll want to cook them for about 10-15 minutes total, until tender and lightly charred.
Grease the grill grates before adding the seitan skewers to help avoid sticking. Let them cook for about two minutes on each side, using some of the reserved marinade to baste with each rotation. Grill for about 8-10 minutes total, or until the seitan has started to brown and slightly char.
Toss the seitan chunks in the remaining marinade or drizzle it on top of the skewers right before serving.
More Chickun Recipes
Ingredients
Directions
Prepare your seitan chicken. I started with 6 cups of bread flour, washed and seasoned with 1T of this chickun boullion. After incorporating the seasoning and letting the dough rest long enough to stretch, I tied it in knots, then fried it on both sides to help it retain its shape and take on a little fat to keep it juicy for the grill. In the same pan I simmered the tied dough in 2 cups of the chickun variation of this broth for about 1 hour, covered with a lid, flipping halfway through. It's important to keep the simmering temperature very low - barely bubbling - or your seitan can expand and become spongey.
If you're new to washing flour, check out the step-by-step and video tutorial here.
If making the Tzatziki sauce, mix together the ingredients for that first and let it sit in the fridge for at least an hour to give the flavors a chance to come together.
Mix together the ingredients for the marinade, and let that sit while you cut your seitan and vegetabes into bite-sized chunks. Add salt and pepper to taste. If using bamboo skewers, soak them in water at this time to avoid them burning on the grill.
Use a heavy 1/3 of the marinade to coat your chickun, a lighter 1/3 to coat your vegetables, and reserve the remaining 1/3 to use as a baste and final dressing. Let everything marinate for at least an hour.
Preheat your grill to medium/high. Skewer the seitan and vegetables separately. Alternatively, you can preheat a grill basket for the veggies if you have one. Start the vegetables on the grill a few minutes before the seitan. You'll want to cook them for about 10-15 minutes total, until tender and lightly charred.
Grease the grill grates before adding the seitan skewers to help avoid sticking. Let them cook for about two minutes on each side, using some of the reserved marinade to baste with each rotation. Grill for about 8-10 minutes total, or until the seitan has started to brown and slightly char.
Toss the seitan chunks in the remaining marinade or drizzle it on top of the skewers right before serving.
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