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BBQ Tempeh and Mushroom Kebabs

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4 (serving size: 2 skewers)

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon lower-sodium soy sauce
  • 8 ounces organic soy tempeh (cut into 16 pieces)
  • 1/4 cup barbecue sauce
  • 16 mushrooms
  • 16 grape tomatoes
  • 16 (1-inch) squares yellow bell pepper
  • 8 (8-inch) skewers
  • Cooking spray
  • Chopped green onions
  • Barbecue sauce

Nutrition Information

  • calories 214
  • fat 10 g
  • satfat 1.8 g
  • sodium 291 mg

How to Make It

  1. Combine olive oil, soy sauce, and tempeh. Let stand 20 minutes. Add 1/4 cup barbecue sauce; toss. Thread tempeh, mushrooms, grape tomatoes, and 16 bell pepper alternately onto skewers. Place skewers on a grill rack coated with cooking spray. Grill 9 minutes or until browned, turning skewers occasionally for an even char. Sprinkle with chopped green onions. Serve with barbecue sauce.

  2. Note: If using wooden skewers, soak them in water for 20 minutes before grilling.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.