BBQ Season is ON! Time to break out the tempeh, the high protein cultured soy patty with origins in Indonesia and with a hearty nutty flavor.

Top your kabobs with a homemade BBQ Sauce and crank up the grill. Short on time? Use a store-bought BBQ Sauce. Serve over rice or quinoa with grilled corn on the cob.

Author: Mark Reinfeld – The Doctor & The Chef
Recipe type: Entree
Cuisine: American
Serves: 4 large kabobs


8 ounces tempeh, 1 inch cubes
1 tablespoons wheat-free tamari
1 tablespoon olive oil
1 tablespoon water
1 medium yellow bell pepper, 1-inch pieces
2 small zucchini, 1 inch slices
½ medium red onion, thick rings cut into 1-inch pieces
8 medium cherry tomatoes
8 cremini or button mushrooms

One 6-oz. can tomato paste
½ cup – ¾ cup water
3 tablespoons molasses
1 tablespoon maple syrup
2 tablespoons raw apple cider vinegar
2 teaspoons smoked paprika
1½ teaspoons chili powder
¼ teaspoon chipotle chile powder
1 teaspoon sea salt, or to taste
1 teaspoon wheat-free tamari soy sauce, optional
¼ teaspoon ground black pepper


If using bamboo or wood skewers, soak in water for 30 minutes. Meanwhile, prepare the kabobs: Place the tempeh, tamari, olive oil, and water in a bowl and mix well. Allow to sit for 10 minutes, stirring occasionally.

Combine BBQ sauce ingredients in another bowl and whisk well.

Preheat a grill. Place a small amount of olive oil in bowl and add a pinch of salt and pepper for basting. Decoratively arrange tempeh and vegetables on skewers, finishing each with a cherry tomato.

Grill until char marks appear and tempeh and vegetables are cooked through, approximately 10 minutes, depending upon the heat of the grill. Baste liberally with olive oil mixture and BBQ sauce. Top with remaining BBQ sauce before serving.

Add Brussels sprouts that have been boiled for 8 minutes or until just tender before placing on the skewers. You can optionally heat the BBQ in a small pot over low heat if you serve a batch on the side.