Summer Tempeh Skewers
2 x 200g packet of Impulse tempeh
Two red onions
two fresh cobs of sweetcorn
two medium sized green courgettes
one red pepper
8 medium chestnut mushrooms, approximately the same size
Oil for brushing
salt and pepper
The trick with this is to try to make all the vegetable pieces approximately the same size to ensure even cooking.
Begin with the tempeh, dicing into four, then carefully slicing each quarter again, to half its thickness.
Prepare the vegetables as follows:
Peel and quarter the red onions, then remove the centre section from each quarter, leaving the three or so outer rings. (This will fit very comfortably on top of a chestnut mushroom, ensuring kebab stability!)
Red pepper should be washed and deseeded, then cut into half, lengthways, and each half quartered.
Courgettes should be sliced across into sections slightly smaller than the mushrooms
Likewise the sweetcorn cobs
As the mood takes you, slide each vegetable onto a skewer, in the same order, starting with a piece of red pepper. The red onions sit on top of the chestnut mushrooms, and the tempeh, courgettes and sweetcorn go somewhere in between.
If you’re feeling adventurous, then you can use your favourite marinade on the tempeh before you begin the kebab assembly.
Brush with oil, then griddle, bake or barbecue until the vegetables are lightly browned, (or charred, if you’re like me!) , and the tempeh is piping hot. You may from time to time need to brush with a little more oil during the cooking process.
A quick grind of salt and pepper and you’re ready to serve.