Grilled Teriyaki Tempeh Kabobs

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Written recipe: http://veegmama.com/2014/08/homemade-ish-tropical-tempeh-kebobs-and-macadamia-nut-rice/

Grilled Teriyaki Tempeh Kabobs

Ingredients:

2 packages tempeh

1 red bell pepper, cut into 1″ squares

1 pineapple, core removed and cut into 1" chunks

1 jar Soyaki Teriyaki sauce (or other teriyaki marinade)

8 skewers (soaked in water at least 15 minutes)

Instructions:

1. Cut each tempeh block into about 12 1″ chunks. Steam for 10 minutes (this removes the bitter taste). Allow to cool.

2. Place cooled tempeh in a bowl with enough marinade to cover the pieces. Allow to marinate at least 20 minutes, turning pieces periodically.

3. Stack skewers with first, a pineapple chunk, followed by a tempeh cube, then a red bell pepper, a tempeh cube, a pineapple chunk, and repeat once. Continue for the rest of the skewers.

3. Heat grill and cook skewers on each side approximately 3-4 minutes. Baste with reserved marinade before turning the skewers.

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Grilled Teriyaki Tempeh Kabobs

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