Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of seitan into 2-inch cubes and prepare the vegetables by cutting 1 large red onion into wedges and 1 large red bell pepper and 1 large green bell pepper into 2-inch pieces.

2. 2

   In a large bowl, whisk together 4 tablespoons of olive oil, 3 tablespoons of fresh lemon juice, 2 minced cloves of garlic, 2 teaspoons of za'atar, 1 teaspoon of sumac, 1 teaspoon of sweet paprika, 0.5 teaspoon of ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.

3. 3

   Add the seitan cubes, red onion wedges, red bell pepper pieces, and green bell pepper pieces to the marinade, ensuring everything is well coated, then cover the bowl and refrigerate for at least 30 minutes.

4. 4

   Preheat a tandoor oven to 260 degrees Celsius (500 degrees Fahrenheit), then carefully thread the marinated seitan, red onion, and bell pepper pieces alternately onto metal skewers.

5. 5

   Carefully place the prepared skewers inside the preheated tandoor and cook for 10 to 12 minutes, turning them once halfway through, until the seitan is slightly charred and tender-crisp.

6. 6

   While the skewers are baking, whisk together 4 tablespoons of tahini, 2 tablespoons of fresh lemon juice, 2 tablespoons of water, 1 small minced clove of garlic, and a pinch of salt in a small bowl until the mixture is smooth and creamy for the dressing.

7. 7

   Remove the skewers from the tandoor, garnish them with 2 tablespoons of chopped fresh parsley and 1 tablespoon of chopped fresh mint, and serve immediately with the prepared lemon-tahini dressing.

8. 8

   Serve with a side of warm pita bread or couscous to complete your meal.