Seitan pinchos morunos (Moorish-style skewers)

Ingredients

• 1 cup vital wheat gluten
• ¼ cup all-purpose flour
• 1¼ cups warm water, for the seitan
• 3-4 tablespoons oil
• 1 tablespoon smoked paprika (pimentón de la Vera or choricero)
• 2 teaspoons sweet paprika
• 4 tablespoons apple cider vinegar
• 1 teaspoon thyme
• 1 teaspoon parsley
• ½ teaspoon rosemary
• ½ teaspoon sage
• ¼ teaspoon ground cumin
• ¼ teaspoon nutmeg
• 2 garlic cloves
• 2 tablespoons soy sauce
• 1 tablespoon liquid smoke
• 1½ cups water, for the marinade

Missing an ingredient?

• What to use instead of olive oil
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Instructions

1. For the seitan, mix the gluten, flour and warm water, knead by hand for 3-4 minutes and let it rest for at least 2 hours somewhere warm.
2. Pat the seitan dry with paper towels, cut it into strips and wrap them around medium or small skewers. Remove the skewers: it will more or less hold its shape.
3. Simmer it for 12-15 minutes in a large pot of boiling water over medium-low heat. Drain and let it cool.
4. Cut the seitan rolls into medium pieces and put them in a dish where they fit without stacking.
5. Finely chop the garlic, parsley, rosemary and sage, and mix all the marinade ingredients. Pour it over the seitan: it must cover it completely (if not, add a little water or use a different container).
6. Marinate for 6-8 hours (in the fridge, covered, if you like) and stir at least once so the paprika doesn't settle at the bottom.
7. Thread the seitan pieces onto medium skewers. Don't throw away the marinade.
8. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat and brown the skewers in batches, 3-4 minutes per side, until toasted but not burnt.
9. When you're done, put them back in the skillet in batches with 2-3 tablespoons of marinade over them, turning them constantly for 1 minute so they're well coated and sticky. Serve hot.

Nutrition facts

Approximate, per serving (about 246 g). Calculated with data from USDA FoodData Central.