Grilled Tempeh and Nectarine Kabobs

Ingredients

Marinade:
2 tablespoons peeled, grated ginger
2 tablespoons sherry vinegar
1/2 teaspoon ground cumin
1 tablespoon chopped chipotle peppers in adobo sauce (increase to 2 tablespoons for extra spi
2 tablespoons honey (increase to 3 tablespoons for sweeter glaze)
1 teaspoon salt
Skewers:
2 packages tempeh, cut into 1-inch pieces
2 large sweet onions, cut into 1-inch pieces
5 nectarines, pitted and cut into 1-inch pieces
2 large red bell peppers, seeded and cut into 1-inch pieces

Preparation

1
To make marinade, whisk together everything except olive oil. Slowly add oil until emulsified.
2
Boil tempeh cubes in water for 5 minutes. Drain and cool.
3
Place the skewer components in bowls or plates, ready for access. Skewer a piece of onion, nectarine, pepper and tempeh on each stick. Place in a pan with raised edges, such as a baking sheet.
4
Pour marinade evenly over the skewers; cover and refrigerate a few hours or overnight. Turn the skewers halfway through.
5
To grill skewers: preheat grill and lightly oil. Place the skewers over indirect heat. Cook for 3-4 minutes on each side. Save any leftover marinade to brush over skewers before serving.
6
To broil skewers: preheat broiler. Place rack just above the middle of the oven. Put the skewers on an oiled baking sheet in a single layer and broil for 2-3 minutes on each side. Save any leftover marinade to brush over skewers before serving.

Tools

 



About

This recipe is from "Summer of (Barbecue) Love"

Yield:

4.0 to 6 entree portions, 6 to 8 appetizer portions

Added:

Thursday, December 10, 2009 - 5:51pm

Creator:

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