How to Make Your Own Vegan Kebabs

Middle Eastern Tofu Kebabs (Nadia’s Healthy Kitchen)

Kebabs top the list of popular street foods around the world, thanks to their smoky aroma, juicy bites, and burst of spices. Stalls selling freshly grilled skewers build a festive, inviting atmosphere wherever they go. Yet most kebabs rely on grilled meat, which leaves out those seeking a healthier, more ethical alternative. Luckily, vegan kebabs fix this with the same bold flavour.

Keep kebabs away from young children and pets (read more on food safety for people and pets). It’s best to just bin onion/garlic scraps, as acids could harm compost creatures. 

The classic kebab has roots in Middle Eastern cuisine, where cooks grill marinated meats on skewers over open flames. As plant-based diets grow more popular for health, sustainability, and animal welfare, modern cooks have found creative ways to match the taste and texture of kebabs without factory-farmed meat.

Preparing homemade vegan kebabs lets you control the ingredients, load up on freshness, and skip the hidden additives. There’s no need for fancy skills or rare products. Whether for a weeknight dinner or a party spread, these kebabs deliver street food flavour right from your kitchen.

Essential Ingredients for Vegan Kebabs

The base of a great vegan kebab lies in the mix of protein, vegetables, and bold seasonings. You do not need to rely on fake meats or processed foods. Simple pantry ingredients can help you build an authentic kebab.

For a batch serving four people, gather:

Plant-Based Protein (choose one):

• Firm tofu (pressed and cubed): 400 grams (14 oz)
• Seitan (cubed): 400 grams (14 oz)
• Chickpeas (cooked and mashed, then shaped into balls): 2 cups

Vegetables:

• Red bell pepper (cubed): 1 large
• Courgettes (sliced into thick coins): 1 medium
• Red onion (cut into large chunks): 1
• Button mushrooms (halved): 8-10 pieces

Spices:

• Cumin: 1 teaspoon
• Smoked paprika: 1 teaspoon
• Garlic powder: 1 teaspoon
• Turmeric: 1/2 teaspoon
• Salt and black pepper: to taste

Marinade:

• Rapeseed or Olive oil: 3 tablespoons
• Lemon juice: from 1 lemon
• Dried oregano: 1 tablespoon
• Fresh parsley (chopped): 2 tablespoons

Plant-Based Proteins and Vegetables

For the right texture, remove excess moisture from tofu by pressing it under a heavy object for 20 minutes (you don’t need to press organic Tofoo – made in Yorkshire!), then cut into bite-sized cubes. If you pick seitan, use plain or seasoned varieties and cube them. For chickpeas, mash them and stir in seasonings, then form small balls for skewering. Each protein takes on the smoky, juicy character of grilled kebab.

Load up on vegetables for nutrition, colour, and crunch. Red peppers pack vitamin C, and courgette softens perfectly alongside the firmer onion and earthy mushrooms. Alternate colours on the skewers for a look that rivals any restaurant platter.

Consider swaps for allergies or preferences: Use tempeh if soy is safe, or skip mushrooms if you dislike them. Check local markets for fresh produce at a lower cost, and select organic when possible.

Spices and Marinade Recipe

A strong spice mix gives vegan kebabs their signature taste. Combine cumin, smoked paprika, garlic powder, turmeric, salt, and black pepper in a small bowl. The cumin adds warmth, smoked paprika brings grilled depth, and garlic powder sharpens every bite.

Basic spice mix per pound of protein and vegetables:

• 1 teaspoon of cumin (adds warmth and earthiness)
• 1 teaspoon of smoked paprika (gives a smoky, grilled flavour)
• 1 teaspoon of garlic powder (enhances savoury taste)
• 1/2 teaspoon of turmeric (adds colour and subtle flavour)
• Salt & pepper to taste (rounds out flavour)

For the marinade, whisk together rapeseed or olive oil, fresh lemon juice, dried oregano, and chopped parsley. Toss your vegetables and protein in the mixture, sprinkle over the spices, and let everything marinate for at least 30 minutes. This step lets the flavours soak in, much like classic kebab recipes.

Step-by-Step Cooking Guide

Cooking vegan kebabs at home is simple and satisfying. By preparing and assembling your skewers, you can control every step and skip the oil-heavy methods common to most takeout.

Assembling the Skewers

1. Soak wooden skewers in water for 20 minutes if using them, to stop burning on the grill. Metal skewers are reusable and don’t need soaking.
2. Alternate pieces of protein and vegetable on each skewer. A pattern such as tofu, bell pepper, courgette, onion, mushroom, then repeat gives each bite a mix of flavours.
3. Thread carefully, leaving a small gap between pieces for even cooking. Pack each skewer firmly but avoid overloading or loose pieces that can fall off during grilling or baking.

Grilling and Baking Techniques

Grilling:

1. Preheat your grill to medium heat.
2. Lightly oil the grates to stop sticking.
3. Put skewers on the grill, turning every 2-3 minutes so all sides cook evenly. Grill for 10 to 12 minutes until vegetables char at the edges and proteins turn golden.
4. Use tongs or grill gloves for safety when flipping skewers.

Baking:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place skewers on the prepared tray, turning once halfway through baking, for about 20 minutes.
4. Check that vegetables are tender and tofu or seitan forms a light crust.

Both cooking techniques avoid heavy oil use. Grilling builds deep flavours, while baking keeps your kitchen smoke-free.

Serving Ideas and Variations

Vegan kebabs taste great fresh off the grill with a range of sides and sauces inspired by Mediterranean and Middle Eastern fare. Create your own street-food platter or lunchbox using easy accompaniments.

Classic Accompaniments

Pair skewers with warm pita bread, creamy hummus, or tahini sauce. A scoop of cucumber-tomato salad or zesty tabbouleh rounds out the meal. Looking for a dairy-free tzatziki? Blend coconut yogurt with grated cucumber, garlic, lemon juice, and mint.

Stack kebab pieces in wraps or flatbreads for a portable meal. Chains like What the Pitta! (which offer plant-based kebabs for catering in London and Brighton) have shown how vegan kebabs make fast food better. For a crowd, set out sauce bowls and let guests build their own wraps.

Other side ideas:

• Steamed rice or bulgur
• Roasted potatoes with herbs
• Pickled red onions for tang

Feeling adventurous? Vary the marinade with spicy harissa, sweet teriyaki, or curry paste. Add pineapple chunks for a sweet-sour hit, or swap in eggplant for extra meatiness.