Sesame Seitan and Scallion Kebab
This week’s recipe is from Sara Moulton. I know I said this wasn’t going to be about the chefs, but still, I really like Sara. She seems so down to earth and I think it would be fun to cook with her. She doesn’t have that aging cheerleader thing, or the cleavage to her belly button thing, or the wear her glasses on the back of her head thing or anything I can nitpickingly think when I watch Food Network. She’s classically trained, but is just so accessible. So, yeah, I like Sara. And I like most of her recipes, too. This one is no exception.
Sesame Seitan and Scallion Kebabs (originally Sesame Beef and Scallion Kebabs)
2 tablespoons tamari
2 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon minced ginger
1 tablespoon sugar
2 teaspoons red wine vinegar
2 teaspoons toasted sesame seeds
1/4 teaspoon white pepper
8 ounces seitan, cut in 1 inch cubes or pieces (I used chicken, but any would work)
3 scallions, cut in 1 inch pieces
2-3 wooden skewers, soaked in water 1/2 hour
Combine all the ingredients together except the seitan and scallions. Mix well. Then place seitan in marinade and let marinate for 1/2 hour or longer.
Thread seitan pieces on skewers, alternating with scallion pieces. Broil on high for about 10 minutes, turning once. Baste with marinade when turning.
Notes on this recipe:
1. We had it over a lo mein type of dish when rice probably would have been better. But we had rice for lunch.
2. Sara’s scallion method is way different than mine. It’s geared more toward the real scallion lover. She has you place whole scallions on other skewers. It just seemed like a lot of scallion to me, so I cut back.
Since this is Sara’s recipe, I spelled “kebab” her way. But usually I spell it “kebob.” I just looked it up to see if both spellings were acceptable and they are…along with a bunch of others. But here’s the interesting part: it originally meant fried meat rather than grilled meat.
Now for the big questions: would I make it again? Yep….and next time it will be on the grill outside. It’s a great dish!
Have a wonderful weekend!
14 Comments
Looks good and I think I would also grill it. It’s the perfect weather for it!
I really like Sara Moulton too! Is she still on the Food Network? I remember her hour long show where she cooked live etc. I don’t have cable anymore, but whenever I get a chance to watch the Food Network, it seems like it is full of flashy chefs who have tons of products to advertise and sell…
Looks like a great recipe!
Courtney
That looks so delicious! I love it served over the lo mein, it looks like a fantastic meal.
Looks delicious! Sara is definitely an underrated food network person.
You already know I adore your seitan creations and this one is no exception! Yum!
Thanks for another inspirational post! Maybe I’ll try Food Network again since you’re finding so many ways to veganize the recipes. I do like Ace of Cakes.
yummy yummy. this is such a great recipe. for some reason food is so much cooler on skewers.
Yum! This looks divine!
your kebabs look most delish, Tami! i love the sound of that marinade – tamari, sesame oil, garlic, and red wine vinegar all sound like a great combination – especially when you go and add white pepper to it all! mmmmmmm!
Kebabs are so much fun! I bought a bag of skewers this weekend and can’t wait to use them
Wow, this looks really delicious.
Thanks dinitv– it’s so nice the weather is picking up.
Courtney, I haven’t seen her in the last 6 months or so. I’m not really sure. But I agree on your take on Food Network.
Cyn, just between us, I could eat lo mein 3 meals a day. Yum!
DJ, I agree. Go, Sara!
Vegetation, awww…thanks!
Lisa, I like Ace of Cakes, too. They get big bonus points for having a vegan on the show, too.
VV, you’re so right. All food is better on a skewer. And even better yet.. if it can be eaten outside!
Thanks, Carrie!
Jessy, it sounds like you and I have some of the same favorite things. If you try it, let me know.
Jess.. I’m going to watch your blog to see what you make with them!
And thanks, Vaishali!
I made these for my boyfriend, who recently gave up meat and is missing his chicken fixes, and he loved them SO much that we have now made them THREE TIMES IN A ROW. He DREAMS about these. Thank you for the recipe!! I can’t wait to try more from your site : )
Hedturtle! Thanks so much for your post. I’m really excited that you and your boyfriend are enjoying the recipe. This made my day!