Seitan Satay Skewers
Seitan Satay Skewers



  • 1 tbsp lemongrass puree
  • 1 tbsp lime juice
  • 1 tbsp sunflower oil
  • 200g seitan, cut into chunks
  • 60g crunchy peanut butter
  • 1 tsp dark soy sauce
  • 15g grated ginger
  • 1 tsp sriracha sauce
  • Make your marinade by mixing the lime juice, oil, and lemongrass in a bowl, and tossing in the seitan chunks. Leave to marinate for 15 minutes in the fridge. Preheat a griddle pan, and thread the seitan onto skewers. Cook on the griddle for 4-5 minutes, or until cooked through and nicely charred.
  • Make your satay sauce by putting the ingredients together in a small saucepan, along with a splash or two of water. Heat through and stir to combine, adding more sriracha if you fancy. Serve the dipping sauce along with the seitan, along with your choice of salads.
30 mins
2 serving
This recipe pairs perfectly with the Lansdowne Rosé 2019 from Adelaide Hills, Australia.

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