This recipe has several different parts to it, so it does seem a little daunting, but it’s good! It’s so different from what we normally have, so it was a nice change of pace. I wish I had added more seitan to each skewer! And this rice, oh, so good! My kids didn’t love this like I thought they would, but oh well. Toby and I thought this was really good.
Tropical Island Kebabs with Cilantro Rice
(Chloe’s Kitchen, Chloe Coscarelli)
1 cup long-grain white rice
2 cups water
1 tsp sea salt
1 tbsp canola oil
1 tbsp lemon juice
2 tbsp finely chopped fresh cilantro
2 scallions, trimmed and thinly sliced
1/3 cup slivered almonds, toasted
8 ounces seitan, cut into 1″ pieces
1/2 red onion, cut into 1″ pieces
1 green pepper, seeded and cut into 1″ pieces
1 cup pineapple or mango chunks
8 ounces cherry tomatoes
Sweet and Sour sauce
In a medium saucepan, combine rice, water, and salt, and bring to a boil. Reduce heat to low and simmer, covered, until rice is cooked and water is absorbed. Remove from heat, and let sit, covered, for 15 minutes. Add oil, lemon juice, cilantro, scallions, and almonds to the rice and fluff with a fork.
Preheat a grill or stovetop grill pan. Skewer seitan, onion, green pepper, pineapple, and cherry tomatoes in any order. Brush with Sweet and Sour Sauce and place on grill. Rotate skewers with tongs until both sides have been cooked and grill marks appear. Remove kebabs from the grill.
Sweet and Sour Sauce
3/4 cup water
1/2 cup packed brown sugar or maple syrup
1/4 cup white or apple cider vinegar
1/4 cup soy sauce
3 tbsp ketchup
2 tbsp cornstarch or arrowroot
In a medium saucepan, whisk together all ingredients. Heat the sauce over medium-high heat until it comes to a boil. Reduce the heat to medium-low and cook, whisking frequently, unti the mixture has thickened and big syrupy bubbles appear on the surface.