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5 from 1 vote

Grilled Vegan Kebabs with Mediterranean Marinade

Delicious vegan kebabs packed with veggies and plant-based protein with a herby Mediterranean marinade. Ideal for the grill or the oven!
Total Time50 minutes
Course: Lunch, Main Course
Cuisine: All, Middle Eastern, North African
Servings: 7
Calories: 123kcal
Author: Richard Makin

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
Metric - US Customary

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.

Nutrition

Calories: 123kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 382mg | Potassium: 285mg | Fiber: 1g | Sugar: 4g | Vitamin A: 713IU | Vitamin C: 59mg | Calcium: 41mg | Iron: 1mg