Tropical Tempeh Kebabs
Take your taste buds on a trip to the islands with this recipe for Tropical Tempeh Kebabs. The best part? You can feel like you are on vacation because you barely have to cook. This homemade-ish recipes uses a store bought marinade, saving you time and energy in the kitchen.
Pineapple chunks, mushrooms and bell pepper are skewered along with the tempeh and basted in a teriyaki sauce. I used a store bought sauce to make these Tropical Tempeh Kebabs quick and easy, but you could have some fun creating your own tropical sauce blend.
They cook quickly on the grill, making it a perfect destination dinner! Check out the recipe below!
Tropical Tempeh Kebabs
Ingredients
- 2 packages soy tempeh
- 1 red bell pepper cut into bite-sized "squares"
- 16 button or cremini mushrooms cleaned
- 1 pineapple core removed and cut into chunks
- 1 jar Soyaki Teriyaki sauce available at Trader Joe’s
- 8 bamboo skewers soaked in water at least 15 minutes
- 1 Tablespoon coconut oil
Instructions
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Cut each tempeh block into about 16 cubes. Place in a bowl along with the bell pepper and mushrooms. Pour half the bottle of marinade over the tempeh pieces and vegetables. Allow to marinate at least an hour.
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Divide the tempeh, pineapple and veggies among 8 skewers and stack them in any combo you please.
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Heat oil on a grill or in a grill pan on the stove. Grill the skewers on each side, approximately 3-4 minutes. Baste with reserved marinade before turning the skewers.
