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Grilled Tempeh Kabobs


Memorial Day Weekend makes me think of BBQ. Totally.

As a veg girl, the typical hotdogs and hamburgers won’t fly so my cute husband, Kevin, made these for me.

Grilled Tempeh Kabobs

Here’s what you need:


  •  1  package of  tempeh (8 oz. will do)
  • 1 red pepper (sliced in 12/ inch thick pieces, longways)
  • 1 small onion (sliced in 1/2 inch thick pieces, longways)
  • 10 cremini mushrooms
  • 2 garlic cloves, minced
  • 1/2 cup balsamic vinegar
  • 1 Tbsp. of extra virgin olive oil
  • 1 Tbsp. of Dijon mustard
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground pepper

Let’s get to it:

  1. In a bowl, whisk together the minced garlic,  balsamic vinegar, olive oil, Dijon mustard,  sea salt and pepper.
  2. Add the tempeh, peppers, onions, and mushrooms to bamboo skewers.
  3. Place the skewered veggies and tempeh in a shallow baking dish.  Make sure to have one layer.
  4. Evenly  pour the marinade  over the tempeh veggie skewers.  Let them sit for at least 1 hour.
  5. Fire up the grill and add some oil on the grates if you need to.  Preheat the grill to medium heat.
  6. Grill the tempeh veggie skewers on one side for about 5 minutes and flip.  Make sure the tempeh is browned and hot throughout.
  7. Transfer to a plate and dig in.

Serves 2

Note:  You can also bake these beauties. Just preheat oven to 350 degrees F for 30 minutes instead of grilling.  Put the skewers in a shallow baking dish and pour marinade over them.   Make sure to flip after 15 minutes so you bake both sides.

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