Marinated tempeh and vegetable kebabs

1 servings

Ingredients

Quantity Ingredient
1 pack Tempeh; defrosted and cut
; into 1cm/ 1/2in
; cubes
12 smalls Button mushrooms
12 Yellow or red cherry tomatoes or 6 small; halved
; tomatoes
2 mediums Courgettes; sliced into rounds
12 Baby sweetcorn
6 smalls Thai aubergines; halved (optional)
6 Cloves hot smoked garlic; (optional)
2 teaspoons Wholegrain mustard
1 teaspoon Ginger; grated
1 tablespoon Clear honey
4 tablespoons Shoyu
4 tablespoons Olive oil
2 Dsp balsamic vinegar
Salt and freshly ground black pepper

Directions

FOR THE MARINADE

1. Thread the tempeh and vegetables on to skewers in any order you choose, though it is preferable to use either mushrooms or cherry tomatoes at the beginning and end of each skewer. (These help the kebabs to retain their shape as well as lifting the other vegetables slightly clear of the rack, so minimising the risk of scorching.) If you are using the cloves of garlic, position these in the middle of each skewer.

2. Mix together all the marinade ingredients, stirring until smooth.

3. Lay the kebabs on a large plate/non-metal tray or any other shallow container in which they can sit in a single layer.

4. Spoon the marinade over the kebabs, turning to ensure that they are evenly coated.

5. Let the kebabs marinade in the fridge for at least 2 hours, spooning extra marinade over them from time to time.

6. Place the marinated kebabs on the barbecue and cook until all the vegetables are tender, turning regularly and basting frequently with the remaining marinade as necessary.

Converted by MC_Buster.

NOTES : If you haven't used it before, don't be put off by tempeh's rather unappetising appearance - it tastes quite delicious. An Indonesian speciality made from soya beans, tempeh has a richer flavour and firmer texture than tofu which makes it perfect for kebabs.

Converted by MM_Buster v2.0l.

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