Grilled Tempeh Kabobs

Grilled Tempeh Kabobs

Recipe Rating: 3.56244
Serves 4 to 6
Fresh spring vegetables and tempeh are marinated in a tangy-sweet, citrus-honey marinade. Skewering the tempeh and veggies in separate skewers will ensure you cook each one perfectly.
  • 1 1/2 cup orange juice
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup lime juice
  • 1/3 cup reduced-sodium tamari
  • 2 teaspoons honey
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground cumin
  • 4 cloves garlic, crushed
  • 2 pounds assorted vegetables, cut into 1 1/2-inch pieces (zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, mushrooms) 

  • 1 pound tempeh, cubed
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 bag. Divide marinade equally among the bags, seal and marinate in the refrigerator, turning occasionally, for about 3 hours, or overnight.

Soak wooden skewers in water to cover for at least 30 minutes. Skewer vegetables and tempeh separately on skewers. Discard remaining marinade. 

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 and slightly charred. Transfer skewers to a platter as done and serve.
Nutritional Info: 
Per Serving: 450 calories (290 from fat), 33g total fat, 5g saturated fat, 720mg sodium, 26g carbohydrates, (3 g dietary fiber, 10g sugar), 20g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.