Grilled Tempeh and Nectarine Kabobs
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 5:51pm

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)
3 tablespoons whole-grain Dijon mustard
1 teaspoon salt
4 tablespoons extra-virgin olive oil
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
8 inches inch wooden skewers, soaked  water

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.

About


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