Seitan Skewers & Sauce
These skewers are one of Candle’s most popular menu items. The restaurant has been known to ship them to customers on the West Coast who have called in need of a fix. They freeze well and are great to have on hand to serve as appetizers, snacks, or an entrée.
January 31, 2010
Serves 6
What You Need for the Marinade:
- 1 cup fresh lemon juice
- 1 cup extra virgin olive oil
- 2 garlic cloves, minced
- 1/4 cup agave nectar
- 1 teaspoon sea salt
- 1/2 cup parsley, finely chopped
- 1 cup cilantro, finely chopped
- 1-1/2 pounds seitan, cut into 1 1/2-inch pieces
What You Need for the Chimichurri Citrus-Herb Sauce:
- 1 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1 cup extra virgin olive oil
- 1/4 cup silken tofu
- 1/4 cup chopped parsley
- 2 tablespoons agave nectar
- Sea salt to taste
What you do:
- To prepare the marinade, place all of the ingredients in a blender. Blend on high until well combined.
- Place 4 pieces of seitan on each of 12 metal or bamboo skewers. Place in a large non-reactive bowl or baking dish, pour over the marinade, and let sit for at least 1 hour or up to overnight
- To prepare the Chimichurri Citrus-Herb Sauce, place all of the ingredients in a blender. Blend on high until well combined.
- Prepare a charcoal, gas, or stove-top grill. Grill the skewers over medium-high heat until well browned, about 5 to 7 minutes per side. Drizzle with the Chimichurri Citrus-Herb Sauce and serve immediately.
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