Jerk is a Jamaican style of cooking in which meat is (typically) dry-rubbed or wet marinated with a hot mixture called Jamaican jerk spice. In this recipe, we use seitan, made from wheat gluten, in place of the animal protein, but you can also use firm tofu or tempeh (both soy products). Don’t let the longer list of ingredients mislead you. There are actually only a few simple steps in this recipe, and almost all of the ingredients go into a blender or food processor. If you are looking for a marinade or new flavor for grilling this summer and you like things a little spicy…this is a great recipe to have in your summertime arsenal.
This recipe uses store-bought seitan, but you also can make it from scratch if you choose. Adjust the spiciness by cutting back on the cayenne or peppers. These kebabs are perfect atop greens dressed with simple lemon and olive oil or over a grain, like quinoa, that you might cook with coconut milk, shredded coconut and a dash of cinnamon for that Caribbean flare. Or try them alongside your other grilled favorites.
This recipe calls for a Scotch bonnet or habanero pepper. But if you can't find either, it can easily be replaced with jalapeño. As a word of warning, habaneros and scotch bonnet peppers are very HOT! Use a spoon to remove the seeds and try to handle the pepper as little as possible.
To make marinade: Place all except last 4 ingredients in blender or food processor and puree until smooth.
Cut seitan into 1-inch chunks, place in shallow bowl, and pour prepared marinade over seitan. Cover with foil or plastic wrap and let marinate in refrigerator for an hour. Can also chill overnight if making ahead.
To assemble kebabs: Prep grill for medium heat. Remove seitan from bowl, reserving marinade. Thread skewers with ingredients, alternating between seitan chunks, peppers, onions, and pineapple. Lay kebabs on plate or platter and pour reserved marinade to coat.
Place kebabs on medium-hot grill. Grill on first side for 8 to 10 minutes, or until fruit, vegetables, and seitan become lightly charred and develop grill marks. Using tongs, flip and grill additional 5 to 8 minutes, or until fruit and vegetables cook through and have a nice sear on them. Serve!
To make marinade: Place all except last 4 ingredients in blender or food processor and puree until smooth.
Cut seitan into 1-inch chunks, place in shallow bowl, and pour prepared marinade over seitan. Cover with foil or plastic wrap and let marinate in refrigerator for an hour. Can also chill overnight if making ahead.
To assemble kebabs: Prep grill for medium heat. Remove seitan from bowl, reserving marinade. Thread skewers with ingredients, alternating between seitan chunks, peppers, onions, and pineapple. Lay kebabs on plate or platter and pour reserved marinade to coat.
Place kebabs on medium-hot grill. Grill on first side for 8 to 10 minutes, or until fruit, vegetables, and seitan become lightly charred and develop grill marks. Using tongs, flip and grill additional 5 to 8 minutes, or until fruit and vegetables cook through and have a nice sear on them. Serve!
