Vegan Shish Kabobs - Lebanese Shish Taouk

• Produce

  • 4 cloves Garlic
  • 1/2 Green bell pepper
  • 1 Lemon (2-3 tb, Juice from
  • 1/2 Red bell pepper
  • 1/2 Red onion
  • 8 oz Tempeh
  • 3/4 tsp Thyme, dried

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/2 tsp Black pepper, ground
  • 1 tbsp Paprika
  • 1 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1/4 cup Yogurt, plain vegan

• Other

  • wooden sticks (soaked in water for 30 minutes

Found on breastcancermaven.com

Description

Ingredients

• ¼ cup plain vegan yogurt
• 3 TB olive oil
• 2 TB tomato paste
• 4 cloves of garlic, minced
• Juice from 1 Lemon (2-3 TB)
• 1 TB Paprika
• ¾ tsp dried thyme
• ½ tsp cumin
• ¼ tsp allspice
• 1 tsp sea salt
• ½ tsp ground black pepper
• 8 ounces of tempeh or 14 ounces of firm tofu, cubed
• ½ red onion, 1 inch pieces
• ½ red bell pepper, 1 inch pieces
• ½ green bell pepper, 1 inch pieces
• wooden sticks (soaked in water for 30 minutes)

Directions

• Add all marinade ingredients into a bowl and mix well.
• Cut the tempeh or tofu into cubes and add to marinade.
• Cover and place in fridge for at least 4 hours (the longer the better).
• Once marinated, soak your wooden sticks in water for 30 minutes.
• Cut your onions and peppers in large pieces so you can put them on the stick.
• Alternate tofu/tempeh, onions, and peppers on the skewers.
• Preheat grill on high heat.
• Reduce heat to medium, spray grill with a non stick spray, and place skewers on hot grill.
• Turn kabobs to allow them to get evenly browned on all sides.
• Cook until crispy (about 10 minutes).