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Tempeh-Nectarine Skewers

The perfect summer barbecue is a snap with these saucy skewers.

Savor the sweet and tangy taste of these creative kebobs, which make the standard skewer seem downright dull.

Makes 10 skewers

What You Need:

  • For the Spicy Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons ginger, minced
  • 1 clove garlic, minced
  • 1 teaspoon chile sauce
  • 1/2 cup water

  • For the skewers:
  • 16 ounces tempeh, cubed
  • 10 bamboo skewers, soaked for 30 minutes
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 nectarines, diced
  • Spicy Peanut Sauce 
  • Grapeseed oil for the grill

What You Do:
  1. For the Spicy Peanut Sauce, in a medium-sized bowl, mix together peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and chile sauce. Slowly whisk in water until a barbeque-sauce-like consistency has been reached. 
  2. For the skewers, in a steamer basket over boiling water, steam tempeh for 20 minutes, covered. Heat grill to medium-high. On each bamboo skewer, alternate tempeh, onion, peppers, and nectarines, leaving 1 to 2 inches free on both ends. Baste each completed skewer with a layer of Spicy Peanut Sauce on all sides.
  3. Lightly oil grill topper and place skewers directly on grill. Grill for 7 to 8 minutes, until marks have formed. Turn over and grill other side for 7 to 8 minutes, then remove from grill. Spoon additional peanut sauce over cooked skewers and serve immediately.

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