Delicious vegan kebabs packed with veggies and plant-based protein with a herby Mediterranean marinade. Gluten free and ideal for the grill or the oven!
These grilled Vegan Kebabs with Mediterranean Marinade are an absolute delight! Imagine skewers packed with vibrant red onion, bell peppers, and extra-firm tofu, all marinated in a blend of olive oil, lemon juice, and fresh herbs. These Vegan Kebabs are bursting with fresh flavours, a hint of zest from the lemon, and a subtle sweetness from the maple syrup. Whether you're planning a summer BBQ or a cosy winter dinner, these kebabs are versatile enough to be cooked on an outdoor grill, a grill pan, or even in the oven.
These Vegan Kebabs are perfect for all kinds of special occasions (and they're gluten free!). Picture them sizzling on the hot grill during a sunny afternoon BBQ with friends, the aroma of fresh veggies and vegan kebab meat (we'll get to that part soon) wafting through the air. Or imagine them as the star of a festive winter gathering, served hot and fresh in soft, warm pita bread with vegan tzatziki. They’re not just delicious—they’re a conversation starter, a showstopper, and an all-around good time on a kebab skewer.
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What are Vegan Kebabs?
Vegan Kebabs are my plant-based answer to the traditional shish kebab. Instead of meat, we use fresh vegetables and vegan meat alternatives like vegan chicken, or even extra firm tofu. The kebabs are marinated, skewered, and grilled until they’re charred on the outside and tender on the inside. We all know how tough BBQs can be for anyone following a plant-based diet, but these 100% plant-based kebabs guarantee EVERYONE will be happy this grilling season!
Ingredients You'll Need
Alright, let’s dive into the ingredients you’ll need for these fantastic Vegan Kebabs. Remember, the full recipe is listed at the bottom of the page in the recipe card, so you can scroll down if you’re in a rush!
For the Kebabs:
- Vegan chicken or extra firm tofu (you can use store-bought vegan chicken or use my recipe)
- Red bell pepper
- Yellow bell pepper
- Red onion
- Courgette or Zucchini
- Large button mushrooms
For the Mediterranean Marinade:
- Olive oil
- Garlic
- Lemon zest and juice
- Fresh thyme
- Fresh rosemary
- Maple syrup
- Dried parsley
- Dried oregano
- Fine sea salt
- Red pepper flakes
- Ground black pepper
Veggie Substitutions
Don’t fancy one of the veggies listed for your vegan kebabs? No worries! Here are some great alternatives to mix things up:
- Cherry tomatoes: I like to serve these on the side usually, but they also work great on the skewer!
- Aubergine: slice into large cubes! They'll soak up that marinade beautifully!
- Summer squash: Just treat exactly like courgette/zucchini!
- Artichoke hearts: I like to use the pre-marinated ones!
Feel free to experiment and find your favourite vegan kebab combo. I find that Italian antipasti make great additions to any kebabs, so have a look at the jars on offer next time you're in the supermarket! The key is to have fun with it and enjoy the process!
Alternative Vegan Kebab Marinades
Variety is the spice of life, right? Here are three alternative marinades that’ll bring a new twist to your Vegan Kebabs:
- Sesame Gochujang: A spicy and savoury mix of gochujang paste, soy sauce, sesame oil, garlic, and a touch of maple syrup.
- Sticky BBQ: A sweet and tangy blend of BBQ sauce, apple cider vinegar, garlic powder, and a splash of hot sauce.
- Soy Lemongrass: An aromatic mix of soy sauce, lemongrass, ginger, garlic, and a bit of brown sugar.
You can find all of these marinade recipes right here!
Storage and Reheating
Got leftover vegan kebabs? Lucky you! Store them in an airtight container in the fridge for up to three days. To reheat, pop them back on a hot grill or into a cast-iron skillet until warmed through. The grill is the best way to keep that delicious charred flavour, but a hot oven works in a pinch too.
The best way to prepare in advance however, is to prep the veggies and protein, then marinate them overnight, the day before you're planning to grill. Grilled veggies never quite reheat perfectly, in my opinion, so try to cook and serve fresh on the same day!
Some Useful FAQs
Absolutely! Metal skewers are reusable and don’t need soaking. Just be careful when handling them as they can get quite hot.
Pressing the tofu is an important step if using firm or medium firm tofu. Use a tofu press or place the tofu between kitchen towels and weigh it down with something heavy for about 30 minutes. I'd always advise using extra firm tofu though, for this recipe.
Definitely! A grill pan or a baking sheet in the oven works just as well.
Make sure your vegetable pieces are roughly the same size as your tofu or vegan meat alternative pieces. This helps them cook evenly and stay put.
There you have it, folks—Grilled Vegan Kebabs with Mediterranean Marinade! If you whip up a batch, be sure to snap a pic and tag @schoolnightvegan on social media. I’d love to see your creations!
If you enjoyed this recipe, check out some of my other vegan delights. My Vegan Tzatziki is the perfect dip for these kebabs, or try my Vegan Gyros recipe for your next gathering. Happy grilling!
Grilled Vegan Kebabs with Mediterranean Marinade
Equipment
- Large bowl
- Wooden skewers (or metal skewers)
- Grill (outdoor grill or grill pan)
- Baking sheet (if baking)
- Small bowl (for the marinade)
Ingredients
For the Mediterranean Marinade:
- 50 ml olive oil
- 2 cloves of garlic finely minced
- Zest and juice of a lemon
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon maple syrup
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1 teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 2 tablespoon water
For the Kebabs
- 450 g vegan chicken or extra-firm tofu drained and cut into cubes
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 red onion cut into chunks
- 1 zucchini cut into thick slices
- 8-10 large button mushrooms cleaned
Instructions
To Make the Marinade:
- In a large bowl, whisk together the marinade ingredients and set aside.50 ml olive oil, 2 cloves of garlic finely minced, Zest and juice of a lemon, 1 tablespoon fresh thyme finely chopped, 1 tablespoon fresh rosemary finely chopped, 1 tablespoon maple syrup, 1 teaspoon dried parsley, 1 teaspoon dried oregano, 1 teaspoon fine sea salt, 1 teaspoon red pepper flakes, ½ teaspoon ground black pepper, 2 tablespoon water
To Make the Kebabs
- Add the sliced vegan chicken/tofu cubes and chopped vegetables to the bowl with the marinade. Toss everything together to ensure all pieces are well-coated with the marinade.450 g vegan chicken or extra-firm tofu, 1 red bell pepper, 1 yellow bell pepper, 1 red onion, 1 zucchini, 8-10 large button mushrooms
- Cover the bowl and let it marinate in the refrigerator for at least 1 hour, preferably 2-3 hours or overnight for the best flavour.
- Preheat your grill or oven to medium-high heat (about 375°F or 190°C).
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread the marinated tofu and vegetables onto the skewers, alternating between different vegetables and vegan chicken/tofu pieces.
To Grill/BBQ
- Place the kebabs on the grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred, and the tofu is golden brown.
To Cook Using Grill Pan
- Place a large cast-iron grill pan over high heat and brush with a little oil.
- Cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred, and the tofu is golden brown.
To Bake
- Place the kebabs on a baking sheet.
- Bake in the preheated oven for about 20-25 minutes, turning once halfway through, until golden brown.
To Serve
- Remove the kebabs from the grill or oven and immediately brush with any leftover marinade. Let them cool slightly before serving.
- Serve the vegan kebabs warm with your favourite sides, such as rice, pita bread, hummus, or a fresh salad.
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