Moroccan tempeh skewers
Everything’s more fun on a stick. So you should give these tempeh (or tofu) skewers with Moroccan-inspired flavours a try! They go great with Lentils with tahini and crispy onions.
Moroccan skewers
Equipment
- Wooden skewers
Ingredients
- 1 block tempeh or extra firm tofu
- 2 red onions
Marinade
- 1 tub yoghurt (I used Greek)
- 2 cloves garlic minced
- 2 tsp cumin
- 2 tsp (smoked) paprika
- 1 tsp cinnamon
- ½ tsp chili powder
- pinch ground nutmeg
- 1 lemon juiced
- handful fresh parsley
- salt & pepper
Instructions
- In a mixing bowl, mix the yoghurt with the garlic, spices, lemon, parsley and seasoning. Cut the tempeh into cubes, mix into the marinade, and leave in the fridge for an hour to marinate.
- Preheat the oven to 180°C.
- Prick the tempeh cubes onto the skewer and alternate with pieces of onion.
- On a lined baking tray, bake the skewers under the grill for 20 minutes or until golden.
Notes
For extra vegetables: try courgette half-moons, pieces of red bell pepper, or whole small cherry tomatoes.
Rub any leftover marinade on the vegetables, don’t waste that flavour!
Recipe from Gaz Oakley/Avantgardevegan.
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