Soaked in a delectable honey-soy marinade and paired with grilled vegetables, these kabobs will please both meat eaters and vegetarians.
Ingredients
- tempeh: 1 pack (8 ounce pack, cut into 1/2 inch squares)
- white mushrooms: 16 piece (fresh)
- medium eggplant: 1 piece (cut into 1-inch cubes)
- red bell pepper, cut into 1 inch pieces: 1 piece
- cherry tomatoes: 16 piece
- olive oil: 8 Tbsp
- soy sauce: 4 Tbsp
- Teriyaki sauce: 4 Tbsp
- honey: 3 Tbsp
- fresh ginger root: 1 Tbsp (grated)
- fresh garlic: 1 Tbsp (chopped)
- salt and pepper: (to taste)
- vegetable broth: 2 cups
- fresh ginger root: 1 Tbsp (grated)
- ground cumin: 1 tsp
- salt: (to taste)
- dry couscous: 1 cup
- raisins: 0.75 cup
- canned chick-peas (garbanzo beans): 0.75 cup (drained)
- lemon: 1 piece
Metric Conversion
Stages of cooking
-
Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with 1 tablespoon ginger, 1 tablespoon garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours.
-
Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
-
Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
-
While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.
