Grilled Tempeh Kabobs

Vegetarian, Soy Food

Serves 4–6

Fresh spring vegetables and your choice of tempeh, meat, chicken or seafood are marinated in a tangy-sweet, citrus-honey marinade. Before grilling or baking, wrap the ends of the skewers with a small piece of aluminum foil. In spite of soaking, the skewers may still char on the grill. With options for grilling or oven roasting, these kabobs are a perfect fit for your day.

Marinade
11/2 cups orange juice
1 cup olive oil
1/2 cup freshly squeezed lime juice, (about 4 to 5 limes)
1/3 cup soy sauce
4 cloves garlic, crushed
2 tsp honey
2 tsp ground cumin
2 tsp ground black pepper, or to taste Kabobs
24 skewers, 10- to 12-inch
2 lb assorted vegetables, cut into 11/2-inch pieces (zucchini, yellow squash, red and green bell peppers, red onion, cherry tomatoes, mushrooms
16 oz tempeh, cubed

To prepare the marinade: In a large bowl whisk together the orange juice, olive oil, lime juice, soy sauce, garlic, cumin and pepper until well blended. Set aside.
To marinate:Use heavy duty plastic bags for marinating. Place all vegetables into one or two bags. Marinate all protein selections in separate bags. Divide the marinade equally among the bags, seal, and marinate in the refrigerator, turning the bag occasionally, for about 3 hours, or overnight.

Soak wooden skewers in water to cover for at least one hour.

Skewer all of your vegetables and protein choices on individual skewers. For example, thread only bell peppers on one skewer, only squash on another and only chicken on the next. Since protein sources and vegetables cook at varying times, this will allow you to cook individual skewers until the items are sufficiently done (and eliminates burning one ingredient while trying to cook another!)

Discard the marinade. Wrap the ends of wooden skewers in a bit of aluminum foil.
Grilling method:Preheat the grill to 375°F (a medium-hot fire). Grill the tempeh until charred in places, turning often, about 5 minutes. Grill vegetables until tender and slightly charred.
Oven method:Preheat the oven to 425 F. Arrange the skewers on a large rimmed nonstick baking sheet in a single layer. Bake the tempeh about 10 minutes. For the vegetables, bake until tender.

Transfer the skewers to a platter and serve.