The Good Life
with a Southern Drawl

Tempeh Kabob Recipe

By Amy Bailey — July 17, 2017

What is Tempeh, you may ask? Tempeh is a food made from soybeans. While not as popular in the United States as tofu, it is still a great example of how a simple food like soybeans can be woven into human food traditions in a way that is natural, inexpensive, and nourishing. Tempeh is becoming popular and carried at more and more grocery stores. This is because tempeh is known to contain probiotics, reduce cholesterol, increase bone density, reduce menopausal symptoms and promote muscle recovery. In addition to these amazing benefits, tempeh has the same protein quality as meat and contains high levels of vitamins B5, B6, B3 and B2.

We took this superfood and made Tempeh Kabobs.

Tempeh Kabob Recipe

3/4 cup extra-virgin olive oil

1/2 cup lemon juice

1/2 cup lime juice

1 tsp salt

2 tsp honey

2 tsp ground cumin

4 cloves garlic, crushed

2 pounds assorted vegetables, cut into 1 1/2-inch pieces (squash, bell peppers, red onion, cherry tomatoes, mushrooms)

1 lb tempeh, cubed

Yogurt-mint sauce, optional to serve on side

In a large bowl whisk together orange juice, olive oil, lime juice, tamari, honey, pepper, cumin and garlic until well blended. Place vegetables in one or two resealable bags or containers and tempeh in a separate container. Divide marinade equally, seal and marinate in the refrigerator for about 3 hours, or overnight.

Skewer vegetables and tempeh separately on skewers.

Prepare a grill for medium-heat grilling. Grill tempeh until beginning to char charred in places, turning often, about 5 minutes. Grill vegetables until tender. Transfer skewers to a platter and serve with yogurt-mint sauce if desired.