Tempeh Kebabs and chimichurri sauce
A delicious vegan high protein skewers that are super easy to make. Even if tempeh is not your favorite, you will be impress with those. The secret is to marinate the tempeh before cooking. The skewers can be cooked on the BBQ or in the oven.
1 block (340 g) tempeh
- 2 garlic cloves
½ cup extra-virgin olive oil
4 tbsp wheat-free soy sauce
2 tbsp maple syrup
2 tsp rice vinegar
2 tbsp Dijon mustard
- 1 red onion, cut into large chunks
- 2 zucchini cut into thick slices
- 5 mushrooms cut in 2
- 1 red pepper, cut into large cubes
- ½ bunch fresh coriander
- 1 small garlic clove
- 3 tbsp lemon juice
- 6 tbsp of extra-virgin olive oil
- ½ tbsp dried oregano
- ½ tsp sea salt
- Freshly ground pepper
VEGETABLES FOR THE KEBABS
Preheat the oven to 350°F.
Cut the tempeh into 1-inch cubes. A tempeh block of 340g will give 30 pieces.
Prepare the marinade
Peel and finely grate the garlic. Put in a bowl with all the other marinade ingredients. Mix. Add the tempeh, mix well, and let stand for 30 minutes to 1 hour.
Assemble the skewers
Alternate cubes of marinated tempeh and vegetables.
Align the skewers on a baking sheet lined with parchment paper. Bake for 15 minutes, remove from the oven, turn the skewers, and brush with the remaining marinade. Bake another 15 minutes. Turn the skewers and cook an additional 15 minutes
While the kebabs are cooking, prepare the chimichurri sauce.
Chop the coriander and finely grate the garlic. Mix in a small bowl with all other sauce ingredients.