Tempeh-Nectarine Skewers
The perfect summer barbecue is a snap with these saucy skewers.
June 3, 2012
Savor the sweet and tangy taste of these creative kebobs, which make the standard skewer seem downright dull.
Makes 10 skewers
- 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 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:
- 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.
- 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.
- 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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