Soaked in a delectable honey-soy marinade and paired with grilled vegetables, these kabobs will please both meat eaters and vegetarians.

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with 1 tablespoon ginger, 1 tablespoon garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours.

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  • Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.

  • Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.

  • While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.

Nutrition Facts

820 calories; protein 26.8g 54% DV; carbohydrates 110.1g 36% DV; fat 35.3g 54% DV; cholesterolmg; sodium 2131.8mg 85% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/20/2009
I didn't make kebabs but sauteed the vegetables. I really loved the flavor of this dish but feel like the recipe calls for way too much olive oil. I used 6T instead of the 8 called for and still felt like the dish was too oily. I would definitely make this again but would reduce the oil further and perhaps even increase the spices. Read More
(20)

Most helpful critical review

Rating: 3 stars
03/16/2011
This was good but not great. I was thinking that the whole dish would have a Moroccan taste but it definitely does not! I would use way less oil next time and the veggies could be easily swapped out for whatever is on hand. I broiled the kabobs for about 10 minutes total turning every few minutes. I don't feel like the eggplant cooked enough with this method but everything else would have been burnt or overdone if I had cooked it much longer. Read More
(4)
22 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/20/2009
I didn't make kebabs but sauteed the vegetables. I really loved the flavor of this dish but feel like the recipe calls for way too much olive oil. I used 6T instead of the 8 called for and still felt like the dish was too oily. I would definitely make this again but would reduce the oil further and perhaps even increase the spices. Read More
(20)
Rating: 5 stars
11/22/2008
This is a good base recipe however with my modifications I found this to be a delicious dish! First off I did NOT use Tempeh. I could not find it anywhere so I used the Extra Firm Tofu that I had. I cubed the Tofu and then marinated it in an delicious sauce called "Soyaki" that I bought from Trader Joe's. I highly recommend this sauce for Tofu fish and stir-fry's. It is a mix between Teryaki and Soy sauce but it is thicker and has ginger and sesame in it. After marinating the Tofu for 15 minutes I sauteed the Tofu in some olive oil and Soyaki sauce for about 25 minutes turning the Tofu to coat both sides. While the Tofu cooked I chopped up some green pepper yellow pepper garlic ginger eggplant carrots 1 vidalia onion and half a jalapeno pepper. I took the Tofu out of the pan when finished and used the same pan with olive oil to sautee about 2 tbps. of Garlic and 2 Tablespoons of fresh grated ginger. After about 5 minutes I added the green and yellow bell pepper and 1 tsp. of minced jalapeno. We like our food on the spicy side! I then added the sweet Vidalia onion and carrots along with a few splashes of soy sauce (as called for) and several more Tbsp. of "Soyaki" sauce (instead of teriyaki sauce). Since carrots always take longer to cook I simmered this concoction for about 10 min. before adding the cubed eggplant. Unless you like really sweet food I personally think 3 Tbsp. of honey is too much so I only added 1 Tbsp. and found that it was still very sweet. I Read More
(17)
Rating: 4 stars
02/03/2005
Very good! I did things a little differently...I didn't use tempeh. I used the veggies as indicated plus 1 yellowneck squash a little bit of diced green peppers jalapeno red onion and sliced carrots. Basically I cleaned out the fridge. Marinated the veggies for a little while then sauteed them and let them simmer in the marinade for about an hour. Very good! Thank you! Oh...and I was a little worried about the salt content...I thought soy sauce AND teriyaki would be too salty but not at all. I just didn't add salt to the couscous. Tasty! Read More
(12)
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Rating: 4 stars
09/17/2009
This was delicious and my family is not vegetarian. My husband said I could make it anytime! I cut the oil in half and used Mr. Yoshida's Terriyaki sauce. I did not add any extra salt and it was plenty salty. I also substituted zucchini for eggplant because I wanted some green in the mix. Very tasty! Read More
(9)
Rating: 4 stars
05/06/2007
This was pretty good--- I used the sauce for about 16 oz. of stir fry veggies instead of doing kabobs. I made white rice with the broth and cumin but no garbanzo beans. I would maybe go with less sauce next time up the ginger a bit and use it again for stir fry although I'd like to try the recipe as written too. Read More
(8)
Rating: 4 stars
02/04/2011
I modified this recipe by switching around the veggies in the kabobs-- I used bell peppers celery large chunks of onion and cherry tomatoes--and by using 2 packs of tempeh rather than one as we have a bigger family. The sauce and couscous were wonderful but I found that the tempeh cooked up rather dry. However that's nothing that a bit of sour cream won't fix and all in all these were quite good. A bit time consuming but yummy and fun to eat. Read More
(6)
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Rating: 4 stars
03/01/2006
this was good. The marinade was great and my family who usually won't eat tempeh or mushrooms actually ate them and said they tasted good. It needs a green veggie though maybe zuccini or green bell pepper. easy to make. Read More
(5)
Rating: 3 stars
03/16/2011
This was good but not great. I was thinking that the whole dish would have a Moroccan taste but it definitely does not! I would use way less oil next time and the veggies could be easily swapped out for whatever is on hand. I broiled the kabobs for about 10 minutes total turning every few minutes. I don't feel like the eggplant cooked enough with this method but everything else would have been burnt or overdone if I had cooked it much longer. Read More
(4)
Rating: 4 stars
05/23/2006
This went over well at a recent potluck dinner party. Several friends raved about the marinade and wanted the recipe. Read More
(4)