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Arlette Rohmer, fondatrice des Jardins de Gaïa

Seitan kebabs & seasonal salad with tahini


The Spicy Texas spice blend is directly inspired by the tradition of American BBQs. A mix of different types of pepper with an oriental touch, it is shown off to great effect in this vegetarian recipe for kebabs made with the vegetable protein seitan. Accompanied by a seasonal salad and tahini vinaigrette with an Asian twist, your guests will love these kebabs, whether they are vegetarians or not!

Seitan skewers & seasonal salad with tahini, the recipe

Preparation time: 30 minutes

Cooking time: 15 minutes

Can be cooked on the barbecue, grill, in the oven or in a pan

Ingredients for 4 people:

  • 600g of seitan
  • 2 red onions
  • 1 red pepper
  • 1 yellow pepper
  • 10 cl olive oil
  • 2 tablespoons of Spicy Texas rub

For the salad:

  • Rocket
  • ½ cucumber, cut into cubes
  • 1 finely sliced red onion
  • 2 beefsteak tomatoes cut into quarters
  • 1 bunch of radishes
  • 100g of beansprouts

For the vinaigrette:

  • the juice of two lemons
  • 10 cl of olive oil
  • 2 tablespoons of tahini
  • 1 bunch of coriander, finely chopped

The recipe

Chop up the seitan (into 4cm cubes), the onion and the peppers

Make the kebabs by alternating the ingredients on the skewers

Drizzle with olive oil, sprinkle with the  Spicy Texas rub and set aside

On a plate, lay out the rocket, the diced cucumber and the tomato quarters

Cut the radishes into flowers for decoration

In bowl, mix the juice from the two lemons, the olive oil, the tahini and the finely chopped coriander to make a creamy sauce

Cook the kebabs for five to seven minutes on each side

Tip: The pieces of seitan should not be too small, as they may break during cooking. You can replace the seitan with diced veal, beef or chicken.

If you’re a fan of spicy mixes, trust us, the quadruple French champion and co-creator of the « My French Rubs » range Anthony Le Brière told us that Spicy Texas was his favourite blend!

Which teas go well with this dish?

A South Korean Genmaicha, with its herbal and cereal notes or a Sencha Fukamushi with its distinctive freshness and smoothness are both excellent accompaniments to the Asian flavours of this dish.

Écrit par Les Jardins de Gaïa

Pionniers sur le marché des thés et tisanes bio et équitables, Les Jardins de Gaïa proposent, depuis 1994, des grands crus nature, des classiques et des créations maison originales. Privilégiant les petits producteurs et les récoltes manuelles, ils ont développé au fil des années une gamme généreuse et variée de thés, rooibos et tisanes aux qualités gustatives reconnues, ainsi qu’une gamme d’épices bio et prémiums proposée sous la marque Terra Madre. Tel un jardin épanoui, la force des Jardins de Gaïa tient dans la diversité des terroirs et l’engagement des hommes qui la travaillent…

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