This grilled seitan recipe with chimichurri sauce is one of my favorite ways to bring a meaty, smoky bite to a vegan cookout. I’ve made seitan from scratch twice, and I’ll be honest with you: it takes real time and real elbow grease. To make seitan by hand, you knead a ball of wheat gluten for the better part of an hour to develop the wheat protein, rinsing until the starch runs clear. My hands ached by the end of it. So these days I buy seitan at my local market to keep this recipe simple, and I’d suggest you do the same. If you can’t find it locally, it’s widely available online depending on your region.
What Is Seitan?
Seitan is a plant-based, high-protein meat alternative made from gluten, the main protein in wheat. Because it’s so high in protein and has a dense, chewy, almost meaty texture, it holds up beautifully on a skewer and over the heat of a grill, which is exactly what makes it the star of this dish. This recipe is a longtime favorite of mine, inspired by the seitan dish I fell for years ago in New York. When you’re shopping for seitan, look for un-marinated, cubed traditional products so you have a clean canvas for this bright, herby chimichurri marinade.
How to Make Grilled Seitan with Chimichurri Sauce
First, gather your ingredients for the seitan recipe with chimichurri sauce. You likely have several of these in your pantry already, though a trip to a natural foods market may be in order, especially if you plan to make scratch seitan rather than buy it. Here’s what you’ll need:
- Lemons
- Limes
- Oranges
- Extra virgin olive oil
- Fresh garlic cloves
- Bee Inspired honey
- Sea salt
- Fresh parsley
- Cilantro
- Silken tofu
- Seitan
Step One: Make the marinade and prep the skewers
Add all of the marinade ingredients to a blender and blend until smooth, then set aside. Thread the seitan onto skewers that have soaked in water for at least an hour so they don’t scorch on the grill. Pour the marinade over the seitan and refrigerate for at least an hour, or up to overnight for deeper flavor. A spoonful of our Blueberry Blossom honey in the marinade adds a rich, buttery sweetness that balances the citrus and garlic.
Step Two: Make the chimichurri sauce and grill
Add all of the chimichurri sauce ingredients to a blender and blend until smooth, then transfer to a glass jar and refrigerate. Heat your grill and cook the skewers for about 5 minutes on each side, until they pick up a good char. Spoon the chimichurri over the grilled skewers and serve on a bed of mixed greens with sliced tomato and a scattering of easy pickled onions. The marinade, the herby sauce, and that final char on the grill come together into a genuinely satisfying main course. I was pleasantly surprised the first time I made it, and it’s been in my rotation ever since.
Looking for more reasons to fire up the grill this season? Our summer grilling recipes roundup is full of honey-kissed ideas to round out the menu.
How to Modify This Seitan Recipe
Since this is a vegan-friendly main, you may have come to it because you follow a plant-based diet. If you’d like to keep it fully vegan, simply swap the honey for whatever liquid sweetener you prefer: coconut sugar, agave nectar, or rice syrup all work nicely here. Use whatever you have on hand and love, and it will be delicious either way. If you do keep the honey, a floral, buttery varietal like our Tupelo honey is a lovely choice for the sauce.
FAQs About Grilled Seitan with Chimichurri
What does seitan taste like?
Seitan has a savory, mild, slightly wheaty flavor and a dense, chewy texture that many people compare to meat. On its own it’s fairly neutral, which is why it soaks up marinades so well. In this recipe, the citrus-and-herb chimichurri does most of the flavoring, and the grill adds a smoky char.
Can I make this seitan recipe without a grill?
Yes. If you don’t have an outdoor grill, you can cook the skewers on a stovetop grill pan or under the broiler. Aim for a few minutes per side until the edges char, watching closely so the seitan doesn’t dry out.
Do I have to make seitan from scratch?
Not at all. Scratch-made seitan is rewarding but time-consuming, since it involves kneading and rinsing a wheat gluten dough for around an hour. Store-bought seitan works perfectly here. Look for un-marinated, cubed traditional products so the chimichurri marinade can shine.
How do I keep wooden skewers from burning on the grill?
Soak wooden or bamboo skewers in water for at least an hour before threading on the seitan. The water-logged wood is far less likely to scorch over the heat. Metal skewers are a reusable alternative that skip the soaking step entirely.
What should I serve with grilled seitan skewers?
These skewers are great over a bed of mixed greens with sliced tomato and easy pickled onions. They also pair well with grilled vegetables, a grain like couscous or quinoa, or warm flatbread to round out the plate.
