Tempeh kabobs are marinated and threaded with pineapple and red onion, with two tempeh marinades. Choose it sweet and sassy or BBQ! We love this grilled tempeh kabobs recipe.
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 from grill to plate in a mere 16 minutes. So, skip the oven and kitchen mess and use grilled tempeh kabobs instead.
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Some people like BBQ, while others prefer a sweeter option, so I've included two different tempeh marinades. You can even make both marinades to please the picky eaters in your family.
And, if you are a tempeh lover like us, try making more Recipes using Tempeh! Tempeh is an excellent source of protein.
The Secret to Making Tempeh Taste Fabulous!
- First, you need to know my best-kept little secret! Tempeh is naturally bitter and a bit tough. As a result, tempeh only absorbs the marinade and takes on a BBQ grill flavor after boiling it first.
- Yes, that’s what I said. Boiling tempeh for 10-15 minutes removes the bitter and then absorbs marinades like a sponge.
- Or steam it in a steamer basket for the same amount of time.
- Either method does the trick.
- Next, remove the tempeh from the packaging, 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 for 10 minutes, and then remove the tempeh from the boiling water to marinate. Or steam.
- But allow the tempeh to cool, then cut it into large cubes wide enough to place on the kabob skewers.
Why Does Tempeh Need to be Boiled or Steamed?
- 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.
- Allow the tempeh to cool, then cut it into large cubes wide enough to place on the kabob skewers.
Tempeh Marinades
Again, I suggest marinating overnight for the best results in whatever marinade you choose. I chose two marinades: homemade Teriyaki and BBQ sauce for this grilled tempeh kabob recipe.
Teriyaki Tempeh
- Tamari or Soy Sauce: Tamari or soy sauce provides the umami flavor for the teriyaki marinade.
- Water: Water thins the sauce and acts as an emulsifier.
- Pineapple: Pineapple flavors the sauce naturally. I used fresh pineapple pieces.
- Garlic: I prefer using fresh garlic cloves in all sauces and marinades.
- Ginger: I also suggest using fresh ginger.
- Rice vinegar: Rice vinegar is naturally sweet and acidic.
- Arrowroot Powder: Arrowroot powder thickens the sauce and makes it stick to the tempeh, pineapple, and red onion slices.
- Sesame Seeds: Sesame seeds add a little crunch and texture.
BBQ Marinade
- White Onion: White onion is diced and cooked into the sauce for flavor.
- Garlic: I prefer using fresh garlic cloves.
- Organic Tomato Paste: Tomato paste thickens the sauce and gives it richness.
- Tomato Sauce: Tomato sauce is th e base to the BBQ sauce.
- Pure Maple Syrup: Maple syrup is a natural way to flavor the BBQ sauce without adding refined sugar.
- Apple Cider Vinegar: apple cider vinegar supplies the acidity to the sauce.
- Vegan Worcestershire Sauce: I like Annie's Vegan Worcestershire Sauce, but did you know Kroger/Fry's brand is accidentally vegan?
- Molasses: Molasses provides additional sweetness and well as a thickened component.
- Dijon Mustard: Dijon mustard adds richness and depth to the sauce.
- Paprika: Paprika gives the sauce flavor; add smoked paprika for a smokier BBQ sauce.
- Pepper: Pepper enhances the flavors in the sauce.
- Cayenne Pepper: Cayenne does not make the sauce spicy; instead, it enhances the flavors.
Tempeh Marinades Substitutions
- 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 shortcut to making BBQ sauce, you need to 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, thread the kabob skewers, alternating marinated tofu with red onion and pineapple.
- Then, preheat the grill to medium or 400 degrees and allow it to heat thoroughly before adding any kabobs.
- Place skewers directly on the grill grate.
- Cook for 16 minutes, rotating 4 times within the 16-minute time frame (every 4 minutes).
- Remove from the grill and carefully remove the cooked tempeh, pineapple, and onions from the skewers.
Recipe Variations
Choose your favorite vegetables or vegetables to add to this grilled tempeh kabobs recipe. I have some more suggestions for you here.
- Mushrooms
- White onion
- Red bell pepper
- Green Pepper
- Potatoes (par-boiled)
- Peaches
- Tomatoes
- Zucchini
Serving Suggestions
There's nothing better than grilled pineapple, red onions, and grilled tempeh! I served with Garlic Roasted Potatoes.
Recipe FAQs
Both tempeh and tofu are highly nutritious and an AMAZING addition to any meal. Tempeh has a higher protein content than tofu (over 40g of protein per pack!) and is higher in fiber (since the whole bean is used). In contrast, tofu is slightly lower in calories and fat.
Is tempeh better than tofu? Both tempeh and tofu are highly nutritious and an AMAZING addition to any meal. Tempeh has a higher protein content than tofu (over 40g of protein per pack!) and is higher in fiber (since the whole bean is used). In contrast, tofu is slightly lower in calories and fat. How can you tell if tempeh is bad?
If stored properly, your tempeh will last 2-3 weeks in the refrigerator.
Tips
- 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.
- In the fridge, you can marinate tempeh for as little as 20 minutes or as long as a day. For the best results, I marinade overnight.
- Make sure the grill is preheated before adding the kabobs to the grates.
- Use the extra marinade to brush extra sauce on the skewers.
- Because you are not cooking with meat, add the skewers back into the marinade after cooking for additional flavor.
- If you like tempeh recipes, try our grilled tempeh and Vegan Tempeh Reuben!
Start the BBQ season out with this delicious grilled tempeh kabobs recipe!
Vegan Recipes to Kick Off the Season!
If you love this grilled tempeh kabobs recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Tempeh Kabobs
Ingredients
- 12 ounces tempeh cut in half and boiled; then cut into equal sized cubes
- 1 red onion cut into similar sized pieces comparative to tempeh cubes
- ½ pineapple cut into similar sized pieces as tempeh
Teriyaki Marinade (choose 1)
- 1 recipe Teriyaki Marinade
- 1 recipe Homemade BBQ sauce
Instructions
- Remove tempeh from packages and cut in half.
- Place the tempeh pieces into a saucepan and cover with water.
- Boil tempeh for 10-15 minutes.
- Or steam in a steamer basket for 10-15 imnutes.
- Drain the tempeh from the water and allow it 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.
Notes
- 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.
- In the fridge, you can marinate tempeh for as little as 20 minutes or as long as a day. For the best results, I marinade overnight.
- Make sure the grill is preheated before adding the kabobs to the grates.
- Use the extra marinade to brush extra sauce on the skewers.
- Because you are not cooking with meat, add the skewers back into the marinade after cooking for additional flavor.
- If you like tempeh recipes, try our grilled tempeh and Vegan Tempeh Reuben!
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Lorie Garcia
I am going to make these for the four of July. I can't wait. Thank you Kathy!
Kathy Carmichael
Hi Lori, I hope you enjoy them as much as we did. Let me know what you think. And Happy 4th in advance.