Tempeh Shish Kebabs Food
TEMPEH KABOBS WITH MOROCCAN COUSCOUS
Soaked in a delectable honey-soy marinade and paired with grilled vegetables, these kabobs will please both meat eaters and vegetarians.
Provided by TRUCKERDOO
Categories Fruits and Vegetables Vegetables Eggplant
Time 2h45m
Yield 4
Number Of Ingredients 20
Steps:
- Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with 1 tablespoon ginger, 1 tablespoon garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours.
- Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
- Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
- While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.
Nutrition Facts : Calories 820 calories, Carbohydrate 110.1 g, Fat 35.3 g, Fiber 14.2 g, Protein 26.8 g, SaturatedFat 5.2 g, Sodium 2131.8 mg, Sugar 39.4 g
TEMPEH SHISH KEBABS
I am not vegetarian but enjoy tempeh it has a nice nutty flavor and a solid texture . You can prepare it in so many different ways. BBQ or broil this recipe. I like to serve these over brown rice. Prep time does not include marinate time
Provided by Bergy
Categories Tempeh
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all your veggies& Tempeh in a large bowl and pour in the BBQ sauce.
- Mix gently so the sauce covers all the veggies& tempeh.
- Refrigerate at least 2 hours or leave overnight.
- Alternate the veggies and Tempeh on skewers (You can make 4 large kebobs or 8 smaller ones) BBQ over mebium heat, turn& baste frequently with the BBq sauce that you marinated the veggies etc inches.
- They are done when the peppers& onions are nicely browned Apprx 15 minutes.
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
IRANIAN SHISH KEBABS
Make and share this Iranian Shish Kebabs recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut the beef into 1-inch cubes.
- Place in a mixing bowl together with the onion, allspice, salt, black pepper, and lime juice.
- Mix well then cover and refrigerate for 4-6 hours.
- Thread the beef onto barbecue skewers, along with chef's choice of veggies and/or fruit, and cook over hot coals for 15 minutes turning 3 or 4 times and basting with any remaining marinade throughout cooking.
- Serve hot.
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Pour over to Coat the vegetables and tempeh well marinade in the fridge for at least two hours or overnight. Put the veggies and tempeh onto skewers, alternating ingredients. Heat the oven to 200 degrees c and Place skewers on a baking tray. Cook for about 15 minutes and half-way through baste the kebab with sauce.
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