Memorial Day is almost here and that means hot, sunny, long weekend enjoying the outdoors and most probably barbecuing. The good news is that us plant-based fellas don’t have to miss out on any BBQ foods! I had the opportunity to sample a wide variety of Gardein’s BBQ ready meatless favorites (now 28 different options) such as Ultimate Beefless Burger, Meatless Meatballs, Crispy Chick’n Patty, Barbecue Chick’n Wings, Mandarin Orange Chick’n, Seven Grain Crispy Tenders and Teriyaki Chick’n Strips.
I love making kebabs because they are super simple and quick to make, and the possibilities are endless. I made a few different varieties that included Meatless Meatballs and Mandarin Orange Chick’n, but you could use any of the products, even the burger patties. Just cut them in 4 pieces in order to assemble them into the sticks.
I’m all about the sauces so here I used both my favorite dressings to bring the kebabs together, the Green Goddess, for the Italian style kebabs, and Peanut Sauce for the Thai style kebabs. Drizzle the dressings on after the kebabs are done cooking and off the grill.
Italian Style Meatless Meatball Kebabs
Cut all ingredients into about same size chunks. Grill the meatballs about 15 mins on the grill (375 Fahrenheit, turn once) before assembling the kebabs and grilling the sticks for another 5-10 minutes.
Green Goddess Dressing:
- 1 garlic clove
- 1 medium avocado
- 1/4 cup avocado oil/olive oil
- 3/4 cup fresh basil leaves
- 1/4 cup freshly chopped parsley
- 1/4 cup chopped chives
- Juice of 1 lemon
- 2 tbsp raw apple cider vinegar
- Salt to taste
- 1/3 cup water (or until desired consistency)
Blend together all ingredients in a food processor or high-speed blender until smooth and creamy.
Thai Style Chick’n Peanut Kebabs
- Mandarin Orange Chick’n
Cut all ingredients into about same size chunks. Grill the Chick’n for about 10 mins on the grill (375 Fahrenheit, turn once) before assembling the kebabs and grilling the sticks for another 5-10 minutes.
- ¼ cup peanut butter (or almond butter)
- 2 tbsp lime juice (about 1½ limes)
- 3 tbsp olive oil
- 1 tbsp tamari/soy sauce (or liquid aminos)
- ¼ tsp crushed red pepper
- 1″ fresh ginger, sliced
- 2-3 garlic cloves
- 2 tbsp honey
- ¼ cup cilantro
- Salt to taste
Add all the ingredients, except the cilantro, to the blender or high-speed food processor. Blend until all the ingredients are smooth and creamy. Add the cilantro and pulse until the cilantro is in very small pieces.
Get more recipe inspiration here. What’s your favorite thing to BBQ?