Grilled Tempeh Kababs

This classic dish has been updated with the highly nutritious and satisfying fermented soy product Tempeh. It goes great with steamed brown rice and tossed green salad with avocado, fresh orange segments and cucumber. A wonderful way to start the summer grill season!

Cook/Prep Time: 50 minutes

Serves: 4

Ingredients:

1 package organic tempeh, cut into 1” cubes

½ cup italian salad dressing (or favorite marinade), divided

1 lb cremini mushrooms, cleaned and destemmed

1 green bell pepper, deseeded

½ red onion, peeled

2 - 6” zucchini

Equipment: gas or electric grill, or stove top grill pan, bamboo or metal skewers

Instructions:

-          Heat your grill in a well ventilated area (outside).

-          Place the cubed tempeh with ¼ cup salad dressing in a bowl. Stir to combine, and let marinate at room temperature for 30 minutes, or up to 8 hours in the fridge.

-          Meanwhile, cut the cleaned vegetables into 1” pieces (best to be bite sized- can fit into your mouth). Toss with the other ¼ cup of dressing, and let marinate for 15 minutes at room temperature.

-          While everything is marinating, check your grill to see if it is over 400 degrees (or almost smoking hot if it is a stove top grill pan). Skewer the vegetables and tempeh and place on a plate.

-          Grill on 4-6 minutes/side, and remove to a clean serving plate. Finish all the skewers, and serve immediately.  Once cooked, keeps in the refrigerator for up to 4 days.