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Grilled Tempeh Kabobs

Serves 4 to 6
Time 3 hr 20 min
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.
Special Diets:
Ingredients
  • 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
Method

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.

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.
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  • 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