Tempeh has a meaty texture but it is plain that’s why you need to season it generously. Serves these skewer with basmati rice, a dollop of cilantro-yogurt sauce and crispy papadum on top
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Related article: Orange Grilled Tempe Buddha Bowl
Grilled Tempeh Skewers
Ingredients
Tempeh skewers
- 200g tempeh
- 10 cherry tomato
- 1 bell pepper
- 1 green onion
Marinade
- 3/4 cup coconut yogurt
- 1/2 tsp turmeric powder
- 1 tbsp pureed garlic
- 1/2 tsp garam masala
- 1 tsp coriander seeds
- 1/2 tsp smoked paprika
- 2 tbsp lemon juice
- salt and freshly ground black pepper
Direction
- Pour the yogurt into a medium-size bowl. Whisk the spices into the yogurt, then mix in garlic, lemon juice, salt, and pepper.
- Add the tempeh to the bowl, coat the tempeh with marinade, cover and chill for at least 30 minutes (preferably 1 hour).
- Soak wooden skewers in water. Shake off the excess marinade and thread the chicken pieces onto the skewers
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