If you’re from Guam, like me, you’ll know that there is always one thing that every fiesta or celebration is never without – a good barbeque. These vegan barbeque skewers bring out the experience that I’ve been missing for years. It’s just absolutely delicious! Full of flavors such as acidity from the pineapple juice, sweetness from the brown sugar, and smokiness from the grill.
- 2 packs – Impossible Meat, defrosted see notes
- ½ cup – soy sauce (sub for low-sodium soy sauce or tamari)
- ½ cup – pineapple juice
- ½ cup – brown sugar
- 6 garlic cloves, roughly chopped
- 1 small onion, roughly chopped
- Mixing bowl
- Metal or wooden skewers
- Parchment paper
- Small baking pan or a large plate
- Basting brush
- Flame grill or grill pan see notes
- Before starting, if you are using wooden skewers and a flame grill, soak your skewers in water. Fill a large baking pan with water and fully submerge the skewers for 30 minutes. see notes
- Line a small baking pan or plate with a piece of parchment paper, and make room in the freezer to fit them in.
- Next, take your defrosted Impossible Meat and measure out 16 equal-sized balls. They should be bigger than a golf ball. Use a food scale for more accuracy.
- When the skewers are ready, remove them from the water and pat them down with a kitchen towel to dry any excess moisture. Working with one skewer at a time, wrap one Impossible Meat ball onto the skewer. Firmly squeeze it onto the skewer until it’s wrapped tightly all around. Repeat for the rest.
- Place your finished skewers in the freezer to harden for 30 minutes. see notes
- Meanwhile, in a medium-sized mixing bowl, combine the soy sauce, pineapple juice, brown sugar, garlic cloves, and small onions. Whisk until the sugar is dissolved.
- This is the time to start preheating the flame grill it to medium heat.
- Before you start to cook, make sure you have your sauce and basting brush on the side of the grill. Remove the skewers from the freezer and place them directly over the flame, carefully baste the top side generously with sauce, and close the lid. Cook for about 3-4 minutes on one side. Continue to do this while making sure to baste them at every turn. The “meat” will be done cooking once they have nice grill marks on both sides. see notes
- Next, remove the Kabobs from the grill and allow them to rest. Serve with some red rice, finadenne, and enjoy!
Click here for my CHamoru red rice recipe!
- You can use any other vegan meat that is similar in texture to Impossible meat. If you want, you can also use vegan mock meat chunks, but keep in mind that the flavors might be different.
- If you use a grill pan, the flavors will be different. Because you are not grilling over an open flame, you won’t get that same “smokey” flavor.
- Soak your wooden skewers. Wooden skewers can catch on fire if you don’t soak them. Before you start, soak your skewers for 30 minutes in a large baking pan filled with water.
- Freezing the skewers. Freezing the “meat” after you’ve wrapped them around the skewers will ensure that it stays solid as you cook them. Making them stick onto the skewers better.
- Basting. Since we are not marinating the meat, to get that flavor on the “meat” we will have to baste them with sauce. At every turn make sure to generously baste the sauce over the “meat”.
- Keep the lid closed. After basting the “meat” make sure to keep the lid of the grill closed. This will help add the smokey flavor.
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