Title: Tempah
Categories: Indonesian
Yield: 1 Batch
1 pk Tempeh; defrosted and cut
-into 1 cm / 1/2" cubes
12 sm Button mushrooms
12 Yellow or red cherry
-tomatoes or 6 small
-tomatoes; halved
2 md Courgettes; sliced into
-rounds
12 Baby sweetcorn
6 sm Thai aubergines; halved
-(optional)
6 cl Hot smoked garlic
-(optional)
Thread the tempeh and vegetables on to skewers in any order you
choose, though it is preferable to use either mushrooms or cherry
tomatoes at the beginning and end of each skewer. (These help the
kebabs to retain their shape as well as lifting the other
vegetables slightly clear of the rack, so minimising the risk of
scorching.) If you are using the cloves of garlic, position these
in the middle of each skewer.
Mix together all the marinade ingredients, stirring until smooth.
Lay the kebabs on a large plate/non-metal tray or any other shallow
container in which they can sit in a single layer.
Spoon the marinade over the kebabs, turning to ensure that they are
evenly coated.
Let the kebabs marinade in the fridge for at least 2 hours,
spooning extra marinade over them from time to time.
Place the marinated kebabs on the barbecue and cook until all the
vegetables are tender, turning regularly and basting frequently
with the remaining marinade as necessary.
If you haven't used it before, don't be put off by tempeh's rather
unappetising appearance - it tastes quite delicious. An Indonesian
speciality made from soya beans, tempeh has a richer flavour and
firmer texture than tofu which makes it perfect for kebabs.
M's note: these directions seem to me to make the tempeh cubes too
small.
