At home we eat dishes from very varied cuisines and on the blog we have published many international recipes. In fact, it’s been a long time since I’ve shared a typical Spanish recipe and I loved pinchos morunos or pinchitos when I wasn’t vegan, so I decided to prepare a vegetable version and I’m delighted with the result.

Pinchitos are perfect for summer with a fresh salad and are great for barbecues, although it is a dish that can be enjoyed all year round. In my day to day life I prefer to make them without the stick because it is more comfortable and they cook better, but both ways turn out great.



  • 250 g de seitán (8 oz)
  • 1 cucharada de zumo de limón
  • 1/2 cucharadita de comino en polvo
  • 1/2 cucharadita de pimentón dulce
  • 1/2 cucharadita de orégano seco
  • 1/2 cucharadita de ajo en polvo
  • 1/4 cucharadita de cúrcuma
  • 1/4 cucharadita de sal
  • 1/8 cucharadita de pimienta negra


  1. Cut the seitan into cubes of about 2 .5 cm (1 inch) and put it in a bowl.
  2. Add the rest of the ingredients and stir well with the help of our hands until the seitan is well integrated with the dressing.
  3. It can be cooked directly, but if you let it rest it will have more flavor. The ideal is to leave it for at least 1 hour, but it can be marinated longer, even overnight.
  4. We can cook the skewers as they are or put them on wooden sticks or metal.
  5. We cook our kabobs at grill without oil until golden brown, but they can be grilled, barbecued, baked, or sautéed in a pan with a little oil.
  6. Ideally, turn them over so they brown evenly on all sides.
  7. The skewers can be kept in the fridge in an airtight container for about 5 days.


This recipe is for about 2 people. The number of skewers can vary depending on how big the sticks are and how much we fill each one. We got about 10, but they were rather small.

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