Tuesday, December 22, 2009

Marinated Tempeh Kebabs

2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup tamari
1/4 cup red wine vinegar
3 tablespoons dried herbs (try basil, thyme, rosemary, oregano)
3 cloves garlic, crushed
black pepper

8 ounces tempeh, cut into large cubes
12 fresh mushrooms
1 red bell pepper, cut into chunks
1 medium onion, quartered
1 zucchini, cut into pieces

Combine all of the marinade ingredients in a jar and shake well to mix. Steam the tempeh cubes over boiling water for 10 minutes. Toss the tempeh and vegetables with the marinade and refrigerate for at least one hour. Arrange on skewers and grill for 10-15 minutes, turning frequently and brushing with marinade.

Serving Size: 2 (4 as an appetizer)