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BBQ Tempeh Kabobs

Total Time

40 m


Grilling season is ON! Whether you follow a plant-based diet, or just want to try something new, this is a great time to break out the tempeh; the high-protein fermented soy patty with origins in Indonesia that is bursting with a hearty nutty flavor. Crank up the grill for these delicious BBQ Tempeh Kabobs, topped with a homemade BBQ sauce. Short on time? Use a store-bought sauce. Serve over rice or quinoa with a side of grilled corn on the cob for a perfect summer meal.


4 servings

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Total Time

40 m



  • Yields: 4 servings

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  • 8 (12-inch) skewers, (If using wooden skewers, soak in water for 30 minutes before using.)
  • 16 ounce(s) tempeh, 1 1/2-inch cubes
  • 1 1/2 tbsp(s) gluten-free tamari
  • 1 1/2 tbsp(s) olive oil
  • 2 tbsp(s) water
  • 1 medium yellow bell pepper, cut into 1 ½-inch pieces
  • 1 small zucchini, cut into 1 ½-inch slices
  • 1/2 medium red onion, thick rings cut into 1-inch pieces
  • 1 (8-ounce) package cremini or button mushrooms
  • 1 (6-ounce) can Natural Grocers tomato paste
  • 1/2 cup(s) water, or up to 3/4 cup
  • 3 tbsp(s) molasses
  • 1 tbsp(s) maple syrup
  • 2 tbsp(s) Natural Grocers apple cider vinegar
  • 1 1/2 tsp(s) chili powder
  • 1/4 tsp(s) chipotle chili powder
  • 1 tsp(s) sea salt, or to taste
  • 1 tsp(s) gluten-free tamari, optional
  • 1/4 tsp(s) ground black pepper
  • 2 tsp(s) smoked paprika
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  1. Place the tempeh, tamari, olive oil, and water in a large bowl and mix well. Allow to sit for 10 minutes, stirring occasionally. Add the remaining veggies to the bowl and mix well.


  1. Combine the BBQ sauce ingredients in another bowl and whisk well.


  1. Preheat a grill between medium and medium-high. Decoratively arrange the tempeh and vegetables on the skewers.


  1. Grill until char marks appear and tempeh and vegetables are cooked through, approximately 15 minutes, depending upon the heat of the grill. During grill time, baste the skewers liberally with the BBQ sauce and use the remaining sauce to serve alongside the skewers.



Add Brussels sprouts that have been boiled for 8 minutes, or until just tender, to the skewers.


Source: Mark Reinfeld, The Doctor & The Chef

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