Coming at your from my super sunny (thankfully air conditioned) kitchen today to share this totally summer-worthy recipe! These Peppery Seitan “Chicken” Skewers with Fresh Corn & Ranch Dip are my new summer obsession- something you can make ahead of time to BBQ, or even just sear in a pan if you don’t own a BBQ. We don’t own one, so we grilled these on our panini press- so fun!
Peppery, paprika rubbed seitan “chicken”, with fresh corn on the cob, and a perfectly cool ranch dip to balance it all out. For the ranch dip, I used the recipe from this post.
The “chicken” is my super easy seitan recipe. I use an instant pot for it, but you can boil on the stove as well (it just takes 45 minutes to cook instead of 15).
How to make the seitan “chicken”:
In a mixing bowl, whisk together the dry ingredients. Add 1 cup of broth and stir to form a ball of dough. Add 3 cups of broth to your instant pot, then rip chunks of seitan off and place them in the broth. I do about 15 pieces total. Cook on manual/high pressure for 15 minutes, then let the steam out.
Drain the seitan and let it dry off for a few minutes while you prepare the spice mix. Then, toss the seitan chunks in the spice mix, skewer them onto bamboo skewers, and you’re ready to grill! They’re already fully cooked, so you can grill until they are as crispy and browned as you like.