Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 500 grams of seitan chunks, 0.5 cup of plain plant-based yogurt, 2 tablespoons of ginger-garlic paste, 2 tablespoons of fresh lemon juice, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, 1 teaspoon of smoked paprika, 0.5 teaspoon of ground allspice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, mixing thoroughly to coat the seitan evenly.

2. 2

   Add 1 medium finely diced onion, 0.25 cup of chopped fresh parsley, and 0.25 cup of chopped fresh cilantro to the seitan mixture, then drizzle with 2 tablespoons of olive oil, ensuring all ingredients are well incorporated for marination.

3. 3

   Cover the bowl and refrigerate the seitan marinade for at least 2 hours, or preferably overnight, to allow the flavors to deepen into the seitan.

4. 4

   Preheat your tandoor oven to its highest setting (around 250-300°C or 500-575°F) for at least 30 minutes, or preheat a conventional oven to 230°C (450°F) with a baking stone or sheet inside.

5. 5

   Thread the marinated seitan chunks and 1 large bell pepper cut into 1-inch pieces alternately onto metal skewers, making sure not to overcrowd them.

6. 6

   Carefully place the skewers directly onto the tandoor walls or onto a hot baking stone in the preheated oven and cook for 10-15 minutes, turning once halfway through, until the seitan is lightly charred and cooked through.

7. 7

   Remove the skewers from the tandoor or oven and let them rest for 5 minutes before serving the Tandoor-Baked Seitan Shish Skewers hot with a side of traditional Middle Eastern flatbread and a fresh cucumber-tomato salad.