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Vegan Shish Kebab

These delicious Vegan Shish Kebabs are a colourful, flavourful, andhealthy plant-based twist on the classic grilled kebab. Made with heartyvegetables, tofu, and a fragrant Mediterranean-inspired marinade,
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Turkish
Ingredients Method Notes

Ingredients
  

For the Vegan Shish Kebabs
  • 400 g 14 oz extra-firm tofu, pressed and cut into bite-sized cubes
  • 1 large red bell pepper cut into chunks
  • 1 large yellow bell pepper cut into chunks
  • 1 medium red onion cut into wedges
  • 1 medium courgette zucchini, sliced into thick rounds
  • 200 g 7 oz chestnut or button mushrooms
  • 200 g 7 oz cherry tomatoes
  • 2 tablespoons olive oil
For the Marinade
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley finely chopped
To Serve
  • Warm pita breads or flatbreads
  • Hummus
  • Tahini sauce
  • Fresh salad
  • Lemon wedges
  • Fresh parsley for garnish

Method
 

  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during cooking.
  2. Press the tofu thoroughly to remove excess moisture, then cut it into bite-sized cubes.
  3. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, thyme, salt, black pepper, and fresh parsley.
  4. Add the tofu cubes to the marinade and gently toss until well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavour.
  5. Prepare the vegetables by cutting the peppers, red onion, courgette, and mushrooms into similarly sized pieces.
  6. Add the vegetables and cherry tomatoes to the marinated tofu. Drizzle with the additional olive oil and gently toss to coat.
  7. Thread the tofu and vegetables onto the soaked skewers, alternating the ingredients to create colourful and evenly sized kebabs.
  8. Preheat a barbecue or grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
  9. Place the skewers on the hot grill and cook for approximately 12–15 minutes, turning every few minutes, until the vegetables are tender and lightly charred and the tofu is golden around the edges.
  10. Remove the kebabs from the grill and allow them to rest for a few minutes.
  11. Garnish with fresh parsley and serve hot with warm pita bread, hummus, tahini sauce, fresh salad, and lemon wedges.

Notes

Chef’s Tips
  • Press the tofu well: Removing excess moisture allows the tofu to absorb more marinade and become beautifully golden when grilled.
  • Marinate for maximum flavour: While 30 minutes is enough, marinating the tofu for several hours will give it a richer, more flavourful taste.
  • Cut vegetables evenly: Similar-sized pieces help everything cook at roughly the same rate.
  • Don't overcrowd the skewers: Leave small gaps between ingredients so the heat can circulate and the vegetables develop delicious charred edges.
  • Keep the grill hot: A medium-high temperature helps caramelise the vegetables without making them soggy.
  • Use metal skewers if preferred: Metal skewers are reusable and conduct heat well, but remember that they become extremely hot during cooking.
  • Try different vegetables: Add aubergine (eggplant), red or yellow courgette, pineapple, or small potatoes for delicious variations.
  • For oven cooking: Arrange the kebabs on a lined baking tray and roast at 220°C (425°F), or 200°C (400°F) for a fan oven, for approximately 20–25 minutes, turning halfway.
  • Serve immediately: These kebabs are best enjoyed hot, with creamy hummus, tahini sauce, warm flatbreads, and a squeeze of fresh lemon.