Recipe for seitan kebabs and seasonal salad with tahini

Recipes

Recipe for seitan brochettes with rubs spices

Publish on 04.08.2026 by Gaia Gardens

Spicy Texas barbecue spice blend is directly inspired by American BBQ tradition. With its farandole of chillies and oriental touch, it comes into its own in this vegetarian recipe for skewers of seitan, a plant-based protein. Accompanied by a seasonal salad and its tahini vinaigrette with Asian notes, these brochettes will surprise your guests, whether vegetarians or not!

Cooking time: 15 minutes

Preparation time: 30 minutes

Suitable for barbecue, plancha, oven or frying pan

Seitan kebabs & seasonal salad with tahini, the original recipe for your vegetarian barbecues

Ingredients for 4 people :

600 g seitan
2 red onions
1 red bell pepper
1 yellow bell pepper
10 cl olive oil
2 tablespoons Spicy Texas barbecue spices

Ingredients for the seasonal salad :

Arugula
½ cucumber, diced
1 red onion, thinly sliced
2 beef heart tomatoes, quartered
1 bunch radishes
100 g mung bean sprouts (or soya beans)

Ingredients for the vinaigrette :

2 lemon juices
10 cl olive oil
2 tablespoons tahini (sesame purée)
1 bunch coriander, finely chopped

To make this recipe:

Cut the seitan (4 cm cubes), onion and peppers.
Assemble skewers, alternating ingredients.
Drizzle with olive oil, sprinkle with Spicy Texas barbecue rubs and set aside.
Arrange the arugula, diced cucumber and tomato wedges on a plate.
Chop the radish flowers for decoration.
In a bowl, combine the juice of 2 lemons, olive oil, tahini and finely chopped coriander for a creamy sauce.
Cook your brochettes for 5 to 7 minutes per side.

Tips for your skewers

The seitan pieces must not be too small, as they may break off during cooking. For non-vegetarians, you can replace the seitan with diced veal, beef or chicken.

If you're a fan of spicy spice blends, go for it with your eyes closed!

How would you pair this recipe for seitan brochettes with rubs spices with tea?

A South Korean Genmaicha, with its vegetal and cereal notes, or a Sencha Fukamushi, with its marked freshness and creaminess, will go very well with this Asian dish.