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.
Ingredientes
- 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
Instructions
- Cut the seitan into cubes of about 2 .5 cm (1 inch) and put it in a bowl.
- Add the rest of the ingredients and stir well with the help of our hands until the seitan is well integrated with the dressing.
- 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.
- We can cook the skewers as they are or put them on wooden sticks or metal.
- 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.
- Ideally, turn them over so they brown evenly on all sides.
- The skewers can be kept in the fridge in an airtight container for about 5 days.
Notes
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.
