Recipe By TRUCKERDOO
Rating
Published Mar 10th
Prep 30m Cook 15m Additional 2h Ready In 2h 45m
Servings 4 servings Calories 820

Soaked in a delectable honey-soy marinade and paired with grilled vegetables, these kabobs will please both meat eaters and vegetarians.

Recipe Ingredients

  • 1 (8 ounce) package tempeh, cut into 1/2 inch squares
  • 16 fresh white mushrooms
  • 1 medium eggplant, cut into 1 inch cubes
  • 1 large red bell pepper, cut into 1 inch pieces
  • 16 cherry tomatoes
  • 8 tablespoons olive oil
  • 4 tablespoons soy sauce
  • 4 tablespoons teriyaki sauce
  • 3 tablespoons honey
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon chopped fresh garlic
  • salt and pepper to taste
  • 2 cups vegetable broth
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon ground cumin
  • salt to taste
  • 1 cup dry couscous
  • ¾ cup raisins
  • ¾ cup drained canned chick-peas (garbanzo beans)
  • 1 lemon

Cooking Directions

  1. 1 Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with 1 tablespoon ginger, 1 tablespoon garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours.
  2. 2 Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
  3. 3 Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
  4. 4 While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.

Nutrition Facts

  • Calories 820
  • Carbohydrate 110.1 g
  • Fat 35.3 g
  • Fiber 14.2 g
  • Protein 26.8 g
  • Saturated Fat 5.2 g
  • Sodium 2131.8 mg
  • Sugar 39.4 g

Reviews

  1. This was good but not great. I was thinking that the whole dish would have a Moroccan taste but it definitely does not! I would use way less oil next time and the veggies could be easily swapped out for whatever is on hand. I broiled the kabobs for about 10 minutes total turning every - Read more ...
  2. I modified this recipe by switching around the veggies in the kabobs-- I used bell peppers celery large chunks of onion and cherry tomatoes--and by using 2 packs of tempeh rather than one as we have a bigger family. The sauce and couscous were wonderful but I found that the tempeh cooked up rather dry. - Read more ...
  3. This was delicious and my family is not vegetarian. My husband said I could make it anytime! I cut the oil in half and used Mr. Yoshida's Terriyaki sauce. I did not add any extra salt and it was plenty salty. I also substituted zucchini for eggplant because I wanted some green in the mix. - Read more ...
  4. I didn't make kebabs but sauteed the vegetables. I really loved the flavor of this dish but feel like the recipe calls for way too much olive oil. I used 6T instead of the 8 called for and still felt like the dish was too oily. I would definitely make this again but would reduce - Read more ...
  5. This is a good base recipe however with my modifications I found this to be a delicious dish! First off I did NOT use Tempeh. I could not find it anywhere so I used the Extra Firm Tofu that I had. I cubed the Tofu and then marinated it in an delicious sauce called "Soyaki" - Read more ...
  6. This was pretty good--- I used the sauce for about 16 oz. of stir fry veggies instead of doing kabobs. I made white rice with the broth and cumin but no garbanzo beans. I would maybe go with less sauce next time up the ginger a bit and use it again for stir fry although - Read more ...
  7. This went over well at a recent potluck dinner party. Several friends raved about the marinade and wanted the recipe.
  8. this was good. The marinade was great and my family who usually won't eat tempeh or mushrooms actually ate them and said they tasted good. It needs a green veggie though maybe zuccini or green bell pepper. easy to make.
  9. Very good! I did things a little differently...I didn't use tempeh. I used the veggies as indicated plus 1 yellowneck squash a little bit of diced green peppers jalapeno red onion and sliced carrots. Basically I cleaned out the fridge. Marinated the veggies for a little while then sauteed them and let them simmer in - Read more ...
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