Meat-free vegan kebabs made with marinated soy curls and tender vegetables. Grill for a flavorful summer meal or roast in the oven for an easy weeknight dinner.
These vegan kebabs are quick, colorful, and full of bright Mediterranean flavor. Marinated soy curls absorb the tangy, herb-forward marinade while a mix of zucchini, summer squash, peppers, and red onion adds texture and color. They’re perfect for summer barbecues but just as easy to bake in the oven when grilling isn’t an option.
If you’re wondering how to recreate the classic Greek-inspired taste in a plant-based kebab, the trick is a flavorful marinade and a good vegan meat substitute. I like soy curls because they’re made from whole soybeans and soak up marinades exceptionally well. After rehydrating, the soy curls take on the lemony, garlicky, and herby notes of the marinade so each bite is savory and satisfying.
Use the marinated soy curls with thick slices of zucchini and summer squash, and chunks of bell pepper and red onion. Thread everything on skewers and grill until the vegetables are tender and lightly charred. If you prefer the oven, roast the skewers on a parchment-lined baking sheet at high heat until softened and slightly caramelized.
What is vegan kebab meat made of?
For these kebabs I use soy curls. They’re a single-ingredient product (whole soybeans) that rehydrate quickly and absorb flavors deeply. If you haven’t used soy curls before, they’re widely available online and at many health food stores.
To prepare them, soak the dehydrated soy curls in hot water until they soften, drain well, and then toss them in the marinade. They can marinate for as little as 30 minutes, but allowing 4–5 hours yields the best flavor.
How to grill vegetarian kebabs
Start by rehydrating the soy curls in hot water. When they’ve expanded and softened, drain and squeeze out excess water. Whisk together the marinade, toss the soy curls and vegetables in it, and let everything marinate.
Thread the marinated soy curls and vegetables onto skewers, taking care to use the larger pieces of soy curl so they hold together on the skewer. Grill the kebabs over medium-high heat, turning every few minutes, until the vegetables are tender and have a little char.
Oven roasted vegan “chicken” kebabs
To roast in the oven, assemble the skewers the same way and arrange them on a parchment-lined baking sheet. Roast at 450°F (230°C) for about 20–25 minutes, flipping once, until the vegetables are tender and lightly browned.
Tips and substitutions
- Instead of soy curls – Premarinated or extra-firm tofu, tempeh, seitan, or sliced vegan sausages all make fine alternatives. If using premarinated tofu, skip marinating it again and only marinate the vegetables.
- Vegetables – Swap in mushrooms or cooked potato chunks if you like. Use whatever seasonal vegetables you prefer.
- Bamboo skewers – Soak bamboo skewers in warm water for 10–30 minutes before assembling to prevent burning on the grill.
- Leftover soy curl pieces – Use smaller pieces for sandwiches or stir-fries with any leftover marinade.
- Serving – These kebabs pair well with rice, potato wedges, or a fresh salad. Finish with a drizzle of vegan ranch, chimichurri, garlic sauce, or a little extra marinade.
More vegan BBQ favorites
- Sticky BBQ Tempeh Ribs
- Vegan Pasta Salad
- Air Fryer Asparagus
- The Best Veggie Burgers
Vegan Kebabs
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Ingredients
- 8 ounce bag soy curls see notes for options
- 2 medium zucchini, sliced into thick rounds
- 1 large yellow summer squash, sliced into thick rounds
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
Marinade
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup water
- 2 tablespoons dijon mustard
- 2 tablespoons agave
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
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If using bamboo skewers, soak them in warm water for 10–30 minutes while you prep the vegetables to prevent burning on the grill.
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Place the dehydrated soy curls in a large bowl and cover with about 4 cups hot water. Let rehydrate for roughly 10 minutes until softened. Drain in a colander and squeeze out excess water.
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In a large bowl (big enough for the veggies and soy curls), whisk together the marinade ingredients. Add the larger pieces of soy curls and the chopped vegetables, toss to coat, and let marinate for at least 30 minutes; 4–5 hours is ideal. Save the small soy curl pieces for another use.
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Thread the vegetables and the larger soy curl pieces onto skewers. The larger soy curl pieces are easier to skewer and hold up well.
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TO GRILL: Preheat the grill to 400–450°F (200–230°C). Grill the kebabs 15–20 minutes, turning every 5 minutes, until vegetables are tender and slightly charred.
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OVEN: Preheat the oven to 450°F (230°C). Arrange skewers on a parchment-lined baking sheet and bake 20–25 minutes, flipping after 15 minutes, until vegetables are tender.
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Serve immediately with rice, potato wedges, or a fresh salad. Enjoy!
Notes
- You can skip soy curls and use premarinated tofu, plain super-firm tofu, tempeh, seitan, or sliced vegan sausages instead.
- Try different vegetables such as mushrooms or pre-cooked potato chunks for variety.
- Only about half the soy curls package will be used for skewering—reserve smaller pieces for sandwiches or stir-fries with leftover marinade.