Vegan Chickn’ Kabobs

Get grilling with these Vegan Pinchos de Pollo or Vegan Chickn’ Kabobs that are meant for summertime BBQs.

Vegan | Gluten-free

A couple of weeks ago, I shared on social media a picture of the BEST vegan pinchos or kabobs. I had no intention of posting it as a blog recipe, but it got such an overwhelming response that it made pretty clear what I had to do, just in time for these perfect BBQ summer days. And what better way to spend a summertime evening than grilling vegan food in your own backyard.

Inspired by the classic Puertorrican street food pinchos de pollo, these Vegan Chickn’ Kabobs are just as delicious! These are a great make-ahead dish for parties, family meals, and BBQs. By doing a bit of prep work the night before, dinner can be served in less than 20 minutes.

All you need is a few vegetables, like bell peppers & onions, and your vegan-friendly protein, like tofu, tempeh or plant-based chickn’. Also, a very simple marinade made with garlic, liquid aminos (or soy sauce), avocado oil & herbs. 

Feel free to customize these kebabs to your preference. Are you ready to get started?

Then let’s go!

Pin Print

Vegan Chickn’ Kabobs

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 10 oz (or 32 pieces) vegan chickn’ (or protein of choice), I used No Evil Foods, Comrade Cluck
• 3 bell peppers (red, yellow, green) 
• 1 large red onion 
• Marinade: 2 large garlic clove, minced; 1 tbsp onion powder; 1 tbsp paprika; 1 tbsp parsley;  ½ cup liquid aminos or soy sauce; 3 tbsp avocado oil (or other neutral flavored oil); ¼  tsp black pepper.
• Toppings: BBQ sauce and/or garlic bread

Procedure

1. Mix Marinade in a bowl. 
2. Add protein pieces, and marinate for 20 minutes to up to 4 hours.
3. Cut bell peppers and onion into wide squares. 
4. Thread protein, onion and bell peppers on each skewer (wooden or metal). I use 2 pieces of vegetables between each piece of protein. Thread loosely - don't smush veggies too tightly (helps even cooking). Reserve remaining marinade.
5. Place kebobs in the warm grill and cook for about 5 minutes on each side. Also lightly toast bread pieces on each side.
6. In a bowl, mix BBQ sauce & remaining marinade together. Brush kebabs lightly with the sauce, until golden brown. 
7. When done, serve immediately & ENJOY!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen. 

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!