Name: Tempeh Kabobs
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4
Cuisine: American
Ingredients: 2 6 ounce packages of tempeh, cut in half and boiled; then cut into equal sized cubes; 1 red onion, cut into similar sized pieces comparative to tempeh cubes; 1/2 pineapple, cut into similar sized pieces as tempeh; Marinade of choice (see post for example recipes)

When the weather warms up, it’s time to fire up the grill. One of my favorite ways to grill it up vegan style is with tempeh kabobs. My tempeh kabob recipe cooks in a mere 16 minutes from grill to plate. So, skip the oven and kitchen mess and opt for grilled tempeh kabobs instead.

Although you can use any marinade you like, I found a great deal on fresh pineapple at the store. So, I decided to add pienapple to my tempeh kabobs, as well as use it for the marinade as well.

I also decided to make a separate batch for the BBQ sauce lovers in my house.

First, you need to know my best kept little secret! Tempeh, for instance, is naturally bitter and a bit tough. As a result, tempeh does not absorb the marinade and take on a BBQ grill flavor without boiling it first.

Yes, that’s what I said. Boiling tempeh, for a short 10 minutes, takes away the bitter and then absorbs marinades like a sponge.

Next, remove the tempeh from the package, and cut it in half, making two equal-sized squares. Then, place the tempeh pieces in a pan and cover with water. Bring to a boil and cook 10 minutes, and then remove the tempeh from the boiling water to marinate.

WHY BOIL TEMPEH FOR TEMPEH KABOBS OR ANY TYPE OF MARINADE?

Boiling removes tempeh’s naturally bitter taste
It softens the tempeh to make it easier to eat and enjoy
And, boiling allows for better saturation of marinate

I marinate my tempeh beforehand, so it absorbs the flavors of the sauce I plan to use. Regardless of the sauce, marinating is a must. This time, I chose my teriyaki marinade from my Teriyaki Tofu recipe. But, first, allow the tempeh to cool, and then cut it into large cubes, wide enough to place on the kabob skewers.

Once cut into cubes, cover the tempeh with the marinade and allow to marinate overnight if possible.

RECOMMENDED MARINADES FOR TEMPEH KABOBS

Again, whatever marinade you choose, I suggest marinating overnight for the best results. For this grilled tempeh kabob recipe, I chose two marinades; homemade Teriyaki and BBQ sauce. Obviously, you can choose a bottled sauce instead, but I prefer to make my own sauces and marinades.

HOMEMADE TERIYAKI MARINADE/DRESSING

1/2 cup Tamari or soy sauce
1/4 cup water
1/2 cup fresh pineapple
2 cloves garlic, minced
1 Tablespoon ginger, minced
2 Tablespoons rice vinegar
1 Tablespoon arrowroot powder (or corn starch)
1 Tablespoon sesame seeds

HEALTHY BBQ SAUCE RECIPE

1 White Onion, diced
2 cloves, minced Garlic
2 Tablespoons Organic Tomato Paste
1, 15 oz. can Organic Tomato Sauce
4 Tablespoons Pure Maple Syrup
2 teaspoons Apple Cider Vinegar
1 Tablespoon Vegan Worcestershire Sauce (I used Annie’s)
1 1/2 Tablespoons Molasses
1 teaspoon Dijon Mustard
1/2 teaspoon Paprika
1 /2teaspoon Pepper
1/4 teaspoon Cayenne Pepper

If you are looking for a store-bought oil-free BBQ sauce, I sometimes use Simple GIrl Organic BBQ Sauces. Also, there is a sugar-free one I like as well, but it is a Carolina BBQ sauce flavor, called Simple Girl Carolina Style BBQ Sauce.

Again, if you are looking for a short cut to making your own BBQ sauce, you just need to make sure you read the label to avoid oil and sugar if you are following a low-fat or no sugar lifestyle.

HOW TO GRILL TEMPEH KABOBS

First, begin by threading the kabob skewers alternating marinated tofu with red onion and pineapple. Then, preheat the grill to medium or 400 degrees, and allow to heat completely, before adding any kabobs.

Place skewers directly on the grill grate
Cook for 16 minutes, rotating 4 times within the 16 minutes time frame (every 4 minutes)
Remove from the grill and carefully remove the cooked tempeh, pineapple, and onions from the skewers.

If you use wooden skewers, remember to soak them on water prior to threading the skewers. As a result, the tempeh and other ingredients will not stick to the wooden skewers.

Also, be very careful when using metal skewers. Always use oven mitts, especially when removing the ingredients from the skewers.

OTHER IDEAS FOR GRILLED TEMPEH KABOBS

Mushrooms
White onion
Red bell pepper
Green Pepper
Potatoes (par-boiled)
Peaches
Tomatoes
Zucchini

There’s nothing better than grilled pineapple, red onions, and grilled tempeh!

HERE ARE SOME OF MY VEGAN GRILL FAVORITES:

4 servings

Tempeh Kabobs

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Tempeh kabobs are marinated and threaded with pineapple and red onion with two marinade recipes to choose from. Choose it sweet and sassy or BBQ!

Ingredients

2 6 ounce packages of tempeh, cut in half and boiled; then cut into equal sized cubes
1 red onion, cut into similar sized pieces comparative to tempeh cubes
1/2 pineapple, cut into similar sized pieces as tempeh
Marinade of choice (see post for example recipes)

Instructions

Remove tempeh from packages and cut in half
Place the tempeh pieces into a saucepan and cover with water
Boil tempeh for 10 minutes
Drain water and allow to cool
Then, cut tempeh into equal-sized cubes (make sure they are large enough to thread on the skewers)
Choose your marinade, and place the cubes and marinate in a covered container overnight (minimal time 3 hours).
Make sure all the tempeh is covered, so rotate the container several times.
Cut pineapple and red onions the same size as the tempeh.
Then, thread the skewers, alternating tempeh pineapple, and red onion

GRILLING TEMPEH KABOBS

Preheat the grill to 400 degrees
Place the tempeh kabobs directly on the grill
Turn every 4 minutes for 16 minutes (4 times)
Remove from the grill and allow to cool slightly
Carefully remove tempeh, pineapple, and red onion using an oven mitt.
I served with roasted baby potatoes.

Tempeh Kabobs

WHY BOIL TEMPEH FOR TEMPEH KABOBS OR ANY TYPE OF MARINADE?