Herbed Chicken and Baby Potato Skewers Recipe
Tender marinated vegan “chicken” and baby potatoes are skewered, herbed, and roasted until smoky perfection meets summer goddess on a stick.
Ingredients
- 1 can chickpeas drained and rinsed
- 1 cup vital wheat gluten
- ¼ cup nutritional yeast
- ½ cup water or vegetable broth
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp soy sauce
- ½ tsp paprika
- 1 lb baby potatoes halved
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp fresh rosemary chopped
- 1 tbsp thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F or heat up your grill to medium-high.
- In a bowl, mash chickpeas until chunky but not a purée.
- Add vital wheat gluten, nutritional yeast, spices, broth, and soy sauce. Mix until doughy.
- Knead for 2 minutes, then form into bite-sized chunks.
- Toss baby potatoes in 1 tbsp olive oil, rosemary, salt, and pepper.
- Boil potatoes for 5–7 minutes until fork-tender but not mushy.
- Thread chickpea bites and potatoes onto skewers—alternate for drama.
- Mix remaining olive oil, lemon juice, thyme, and more salt and pepper.
- Brush skewers with herby oil.
- Grill or roast for 25–30 minutes, turning halfway, until golden and crisp.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 18g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Vitamin C: 15%
- Potassium: 25%
- Calcium: 8%
- Magnesium: 12%
Flavor Tips for Divas Only
- Swap lemon juice for balsamic if you’re in your moody era.
- Add smoked paprika to the marinade if you like a little attitude.
- Garnish with microgreens, edible flowers, or passive-aggressive compliments.
- Serve with dairy-free tzatziki or hummus and accept compliments graciously.
- Leftovers? Toss them over a salad like a meal-prep sorceress.