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Grilled Tempeh Skewers

Grilled Tempeh Skewers

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

Grilled Tempe Skewers

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Related article: Orange Grilled Tempe Buddha Bowl

Grilled Tempeh Skewers


Tempeh skewers

  • 200g tempeh
  • 10 cherry tomato
  • 1 bell pepper
  • 1 green onion


  • 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


  1. Pour the yogurt into a medium-size bowl. Whisk the spices into the yogurt, then mix in garlic, lemon juice, salt, and pepper.
  2. Add the tempeh to the bowl, coat the tempeh with marinade, cover and chill for at least 30 minutes (preferably 1 hour).
  3. Soak wooden skewers in water. Shake off the excess marinade and thread the chicken pieces onto the skewers

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