Mexican Vegetable Kebabs Recipe (vegan)
Here’s a vegan treat for your grilling pleasure. Before I assemble these kebabs I flavor the tempeh and vegetables in a Mexican-inspired marinade with cumin, smoky chipotle peppers and onions. I serve the grilled kebabs with a sweet and spicy peach salsa.
8 ounces (224 grams) tempeh (thaw if purchased frozen)
1 small eggplant
1 small zucchini
2 red peppers
16 small button mushrooms
16 cherry tomatoes
1/4 teaspoon dried chili flakes
1 teaspoon chili powder
2 chipotle peppers, seeds removed and finely chopped*
1 tsp. ground cumin
Zest and juice from 1 lime
1 small yellow onion, finely diced
1 clove garlic, minced
1 tablespoon cider vinegar
1/4 cup (60 ml) vegetable oil
Salt and pepper to taste
- Look for canned chipotle peppers in adobo in the Mexican or Central American food section of the grocery store.
Prepare kebab ingredients: Cut the tempeh into cubes. Slice off both ends of the zucchini and the eggplant. Half them lengthwise and then cut into 1/4-inch (3 mm) slices. Remove the stem and the seeds from the peppers and cut them into 1 1/2-inch (3 cm) squares. Slice off the mushroom stems so the end is flush with the cap.
Whisk together marinade ingredients. Add tempeh and vegetables and stir to coat thoroughly. Let marinade for at least an hour.
Preheat your grill while you assemble the kebabs. Thread vegetables and tempeh onto skewers.
Grill over medium flame until vegetables are lightly brown and tender.
Serve immediately with peach salsa as an accompaniment.
Yield: 8 kebabs