Tempeh Shish Kebabs: A Vegetarian BBQ Delight

I remember my first successful vegetarian barbecue. I was determined to prove to my meat-loving family that plant-based grilling could be just as satisfying and flavorful. It was these Tempeh Shish Kebabs that won them over. The smoky char, the sweet and tangy barbecue sauce, and the hearty, nutty tempeh, all threaded with colorful vegetables, created a symphony of flavors and textures that surprised and delighted everyone. That day, I discovered the magic of tempeh on the grill, and it’s been a summer staple ever since.

Recipe Overview

• Prep Time: 2 hours 20 minutes (includes marinating time)
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Servings: 4-8 (depending on kebab size)
• Dietary Type: Vegan

Ingredients

• 2 (8 ounce) packages tempeh, steamed for 10 minutes, then cut in cubes 1/2 x 1 x 1 inch
• 2 green peppers, cut in 1 inch pieces
• 2 large sweet onions, cut into large pieces
• 1 lb medium fresh mushrooms, whole
• 4 medium tomatoes, quartered and seeded
• 1 1/2 cups your favorite barbecue sauce or 1 1/2 cups teriyaki sauce

Equipment Needed

• Large bowl
• Skewers (metal or bamboo, if using bamboo soak in water for 30 minutes before assembling)
• Grill

Instructions

1. First, prepare the tempeh. Steaming the tempeh is a crucial step to mellow its somewhat bitter taste and improve its texture, making it more absorbent for the marinade. Steam the tempeh for 10 minutes. While the tempeh is steaming, prepare the vegetables.

2. Once the tempeh is steamed, let it cool slightly before cutting it into 1/2 x 1 x 1 inch cubes.

3. Prepare the vegetables by cutting the green peppers into 1-inch pieces and the sweet onions into large pieces. Leave the medium fresh mushrooms whole. Quarter the medium tomatoes and remove the seeds. Seeding the tomatoes prevents the kebabs from becoming too soggy during grilling.

4. In a large bowl, combine the cubed tempeh, green peppers, onions, mushrooms, and tomatoes.

5. Pour your favorite barbecue sauce (or teriyaki sauce) over the vegetables and tempeh. Gently mix everything together, ensuring that the sauce evenly coats all the ingredients.

6. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. The longer the ingredients marinate, the more flavorful the kebabs will be. This allows the flavors to meld together and penetrate the tempeh and vegetables.

7. When you’re ready to grill, preheat your grill to medium heat. If using wooden skewers, make sure you have soaked them in water for at least 30 minutes to prevent them from burning.

8. Thread the vegetables and tempeh onto the skewers, alternating between the different ingredients to create visually appealing and flavorful kebabs. You can make either 4 large kebabs or 8 smaller ones, depending on your preference.

9. Place the kebabs on the preheated grill and cook over medium heat, turning and basting frequently with the remaining barbecue sauce or teriyaki sauce from the marinade. This will ensure that the kebabs are evenly cooked and stay moist.

10. The kebabs are done when the peppers and onions are nicely browned and slightly softened, approximately 15 minutes. Be careful not to overcook the tempeh, as it can become dry.

Expert Tips & Tricks

• Steaming the tempeh: Don’t skip the steaming step! It’s key to improving the flavor and texture of the tempeh.
• Marinating Magic: Marinating overnight is ideal, but even a few hours will make a difference. The longer the better.
• Sauce Savvy: Don’t be afraid to experiment with different barbecue sauces. A smoky chipotle sauce or a sweet and tangy honey barbecue sauce would both work beautifully.
• Skewering Strategy: When threading the skewers, leave a little space between the pieces. This allows for better heat circulation and even cooking.
• Grill Master: If your grill has hot spots, rotate the kebabs frequently to prevent burning.
• Veggie Variety: Feel free to add other vegetables, such as zucchini, bell peppers of different colors, or cherry tomatoes.

Serving & Storage Suggestions

Serve the Tempeh Shish Kebabs hot off the grill, either directly on the skewers or removed and arranged on a platter. They are delicious served over brown rice, quinoa, or couscous. A side salad or grilled vegetables would also make a great accompaniment.

Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can either grill them briefly, bake them in a preheated oven at 350°F (175°C) until heated through, or microwave them. They are best reheated in the oven or on the grill to maintain their texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	379.8 kcal	N/A
Calories from Fat	132 g	35%
Total Fat	14.7 g	22%
Saturated Fat	2.9 g	14%
Cholesterol	0 mg	0%
Sodium	790.1 mg	32%
Total Carbohydrate	41.5 g	13%
Dietary Fiber	5.8 g	23%
Sugars	13.4 g	N/A
Protein	28.5 g	57%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free barbecue sauce or teriyaki sauce. Tamari is a good gluten-free substitute for soy sauce in teriyaki sauce.
• Spicy: Add a pinch of red pepper flakes to the marinade for a spicy kick.
• Smoky: Use a smoky barbecue sauce or add a few drops of liquid smoke to the marinade.
• Different Vegetables: Experiment with other vegetables, such as zucchini, yellow squash, or eggplant.
• Pineapple: Add chunks of pineapple to the skewers for a sweet and tangy flavor.
• Different Marinades: Try a marinade made with soy sauce, ginger, garlic, and sesame oil for an Asian-inspired flavor.
• Tofu Kebabs: You can substitute the tempeh for firm or extra-firm tofu, pressing it to remove excess water before cubing and marinating.

FAQs (Frequently Asked Questions)

Q: Why do I need to steam the tempeh?
A: Steaming the tempeh helps to reduce its slightly bitter taste and improve its texture, making it more absorbent to marinades.

Q: Can I use frozen vegetables?
A: Fresh vegetables are preferred for the best flavor and texture, but you can use frozen vegetables in a pinch. Be sure to thaw them completely and pat them dry before adding them to the marinade.

Q: How do I prevent the vegetables from falling off the skewers?
A: Cut the vegetables into large enough pieces and thread them securely onto the skewers, leaving a little space between each piece.

Q: Can I bake these kebabs in the oven?
A: Yes, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the vegetables are tender and the tempeh is heated through, turning them halfway through cooking.

Q: What if I don’t have barbecue sauce?
A: You can use teriyaki sauce, or make your own quick barbecue sauce with ketchup, vinegar, brown sugar, and spices.

Final Thoughts

These Tempeh Shish Kebabs are a fantastic way to enjoy a flavorful and satisfying vegetarian barbecue. The combination of smoky grilled tempeh, colorful vegetables, and tangy barbecue sauce is sure to be a hit with everyone, even the meat-eaters. So fire up the grill, gather your ingredients, and get ready to enjoy a delicious and healthy meal! I encourage you to try this recipe and let me know what you think. Feel free to experiment with different variations and sauces to create your own signature kebab. And don’t forget to share your creations with friends and family – they’ll thank you for it!