BBQ Tempeh Kebabs
For the BBQ Sauce:
1/4 cup barley malt syrup
1/4 cup ketchup
2 Tbsp. safflower oil
2 tsp. raw apple cider vinegar
2 tsp. vegetarian Worcestershire sauce
1 tsp. stone-ground mustard
1/2 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. liquid smoke
Pinch of cayenne pepper, or to taste
- Combine all the ingredients in a medium-size bowl and whisk well.
6-8 kebab skewers
8 oz. tempeh, cut into 3/4-inch cubes
1 medium bell pepper, 1 inch dice
1/2 medium red onion, quartered
6-8 medium cherry tomatoes
1 large portobello mushroom, 1 inch cubes
- Place the tempeh and vegetables in the BBQ Sauce bowl, mix well, and allow to marinate for 20 minutes, stirring occasionally.
- Decoratively arrange the tempeh and vegetables on the skewers, finishing each with a cherry tomato. Grill until char marks appear and the tempeh and vegetables are cooked through, approximately 15 minutes. Baste with some of the BBQ Sauce while grilling and top with the remaining BBQ sauce before serving.
Makes 6 to 8 kebabs