These flavorful skewers can be either baked or grilled. Serve with rice or flatbread and roasted/grilled veggies like tomatoes, onions, zucchini, mushrooms and eggplant.
Prep Time10 minutesmins
Cook Time20 minutesmins
Marination Time2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Main Course
Cuisine: Persian
Keyword: gluten free, vegan, vegetarian
Author: Alanna Peterson
Ingredients
4clovesgarlic, minced
½cupnon-dairy milk of choice, plain/unsweetened
2Tbsplemon juice (juice of 1 lemon)
2Tbsporange juice (juice of 1/2 orange)
1tspturmeric, ground
⅛tspsaffron, ground and steeped in 2 tsp hot water
½tspsea salt
8oztempeh
Instructions
Make the Marinade
Mix together all ingredients except the tempeh in a medium bowl. Taste and add more salt if desired.
Cut the tempeh into thick slices or cubes, whatever you prefer. The important thing is to make sure the slices are thick enough that they won't break when skewered.
Add the tempeh to the marinade and mix to coat evenly. Cover and marinate for at least 2 hours (though it will be even better if it sits overnight).
Cook the Tempeh
If baking, preheat the oven to 375° F. If grilling, fire up the grill!
Thread tempeh onto skewers (along with veggies of your choice, if desired). If you don't have skewers, you can simply spread onto a roasting pan if baking in the oven, or a piece of aluminum foil if cooking on the grill.
Brush lightly with olive oil before cooking. Bake or grill until edges start to brown. In the oven, this takes about 15-20 minutes.