BBQ Tempeh and Mushroom Kebabs

Photo: Randy Mayor; Styling: Lindsey Lower


Serves 4 (serving size: 2 skewers)

Recipe from

Cooking Light

Nutritional Information

Calories 214
Fat 10 g
Satfat 1.8 g
Sodium 291 mg


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


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.

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


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