Tempeh, onions and bell peppers tossed in a flavoursome creole spice mix. TheseCaribbean kebabs are perfect grilled on a BBQ or broiled in an oven.
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Prep Time 15 minutesmins
Cook Time 15 minutesmins
Course Lighter Bite, Main
Cuisine Saint Lucian
Servings 3
Equipment
6 Skewers , metal or wooden
Ingredients
250gtempeh
2medium brown onions
2bell peppers
4tablespoonsolive oil
Creole Spice Mix
1tablespoonsweet paprika
½teaspoonsmoked paprika
1teaspoongarlic powder
1teaspoondried thyme
1teaspoondried oregano
½teaspoondried basil
½teaspoondried rosemary
2teaspoonschilli powder
½teaspooncracked black pepper
2teaspoonssalt
Instructions
Get your skewers ready. If you are using wooden skewers, soak them in water for 30 minutes before cooking. This will help stop them burning on the BBQ or in the oven.
Preheat a BBQ or preheat a grill (broiler) to medium heat.
Cut the tempeh into cubes that will fit on a skewer. Cut the onions into wedges and separate the layers. Cut the bell peppers into pieces about the size of the tempeh cubes.
Place the cut tempeh, onions and bell peppers in a large bowl.
Note: The ingredients for the spice mix makes double the amount needed for the skewers.
Mix all the ingredients for the spice mix in a small container.
Sprinkle 2 to 3 tablespoons of the spice mix in the bowl with the tempeh. Pour over the vegetable oil then toss to coat everything evenly in the spice mix.
Thread the tempeh, onions and bell peppers onto the skewers until you have used them all.
Place the skewers on the preheated BBQ or under the grill (broiler). Cook on all sides until sizzling and lightly charred all over.