Grilled Kabobs
By: Anonymous
Published: Monday, December 28, 2009 - 11:52pm

Ingredients




1/4 cup apple cider vinegar
2 tablespoons lower-sodium soy sauce
1 teaspoon minced fresh ginger
1/4 cup undiluted orange juice concentrate, thawed
2 tablespoons lemon juice
1 pound firm frozen tofu, thawed
excess water squeezed out
ounce OR 12  tempeh, steamed
8 mediums mushrooms
1 green pepper, in 1" squares
1 onion, in 8 wedges
1 medium zucchini, in 1" pieces
8 cherry tomatoes

Preparation

1 Use any of the marinades given below, or substitute your favorite homemade or bottled marinade. 2 Yield: 4 servings. 3 Serving size: 1 skewer 4 Whisk together all marinade ingredients. Set aside. Cut tofu or tempeh into 1" cubes. Place them into a covered dish or zippered plastic bag. Add all the vegetables except the cherry tomatoes to the bag and pour the marinade over them. Marinate in the refrigerator at least 4 hours. Carefully stir or turn the zippered bag over a few times while marinating. 5 Divide the marinated ingredients evenly, along with the cherry tomatoes, and thread on four skewers. Place under a broiler or on the grill. Cook, turning and brushing with marinade a few times, about 8 minutes or until vegetables are tender crisp. 6 Teriyaki Marinade: 1/3 cup lower-sodium soy sauce, 2 tsp minced fresh ginger, 3 Tbs honey, 2 Tbs sherry. 7 Sweet Mustard Marinade: 1/4 cup thawed undiluted apple juice concentrate, 2 Tbs honey, 3 Tbs cider vinegar, 1 Tbs lower-sodium soy sauce, 2 Tbs mustard.