Name: Middle Eastern Tofu Kebabs
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 1 block (14 oz) extra-firm tofu, pressed and cubed; 2 tablespoons olive oil; 1 tablespoon lemon juice; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon ground coriander; 1 teaspoon garlic powder; 1/2 teaspoon cinnamon; Salt and black pepper to taste; 1 red bell pepper, chopped; 1 zucchini, sliced into half-moons; 1 red onion, cut into chunks; Fresh parsley or cilantro for garnish

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Middle Eastern Tofu Kebabs are a delicious plant-based twist on classic kebab skewers, bringing bold spices, smoky char, and satisfying texture to the table. I love how the tofu soaks up all the warm Middle Eastern flavors — cumin, paprika, garlic, and herbs — while the grill (or oven) gives it that golden, crispy finish. These kebabs are perfect for summer BBQs, meal prep, or anytime I want something healthy and satisfying with a big flavor punch.

Why You’ll Love This Recipe

This recipe is a favorite of mine for several reasons:

The tofu is marinated in rich spices that create deep, authentic Middle Eastern flavor.
It’s completely plant-based and high in protein.
The kebabs are perfect for grilling, roasting, or air frying.
I can serve them in wraps, bowls, or over salad for a variety of meals.
They’re easy to make and always look impressive on a platter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 block (14 oz) extra-firm tofu, pressed and cubed
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon garlic powder
1/2 teaspoon cinnamon
Salt and black pepper to taste
1 red bell pepper, chopped
1 zucchini, sliced into half-moons
1 red onion, cut into chunks
Fresh parsley or cilantro for garnish

Directions

I start by pressing the tofu for at least 20 minutes to remove excess water, then cut it into 1-inch cubes.
In a large bowl, I mix the olive oil, lemon juice, cumin, paprika, coriander, garlic powder, cinnamon, salt, and pepper.
I add the tofu to the marinade and toss gently to coat. I let it marinate for at least 30 minutes (or up to 24 hours in the fridge).
I thread the marinated tofu onto skewers, alternating with bell pepper, zucchini, and red onion pieces.
To cook:
- Grill: I place the skewers on a preheated grill and cook for 10–12 minutes, turning occasionally until charred and heated through.
- Oven: I bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Air Fryer: I cook at 375°F for 12–15 minutes, shaking the basket halfway.
I finish by garnishing with fresh herbs and a squeeze of lemon juice before serving.

Servings and timing

Servings: 3–4
Preparation time: 30 minutes (plus marinating)
Cooking time: 20–25 minutes
Total time: ~1 hour (including marinating)
Calories per serving: ~220–250
Key nutrients per serving:
- Protein: ~15g
- Carbohydrates: ~10g
- Fat: ~14g

Variations

I swap in mushrooms or cherry tomatoes for extra veggie variety.
For spice, I add cayenne or harissa paste to the marinade.
Sometimes I brush the kebabs with tahini sauce or garlic yogurt before serving.
For more tang, I add sumac or pomegranate molasses to the marinade.

storage/reheating

I store leftover kebabs in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet or oven at 350°F for about 10 minutes. I avoid the microwave so the tofu doesn’t get rubbery. These kebabs also taste great cold in salads or wraps.

FAQs

Can I use another protein instead of tofu?

Yes, I sometimes use tempeh or seitan — both work well with the same marinade.

Do I need to press the tofu?

Definitely. Pressing removes moisture so the tofu can soak up the marinade and hold its shape while cooking.

Can I use wooden skewers?

Yes, but I soak them in water for 30 minutes first to prevent burning on the grill or in the oven.

What should I serve with these kebabs?

I love pairing them with couscous, rice pilaf, hummus, or a fresh cucumber-tomato salad.

Can I make these ahead?

Yes, I often marinate the tofu and chop the veggies a day ahead. I assemble and cook the kebabs when I’m ready to serve.

Conclusion

Middle Eastern Tofu Kebabs are a flavorful and satisfying plant-based dish that never fails to impress. Whether I’m grilling outdoors or baking in the oven, these skewers are always full of bold spices, tender tofu, and perfectly charred veggies. It’s a recipe I rely on for easy meals that still feel vibrant, nourishing, and a little special.